Sugr Free Mint Mocha Milkshake Cupcakes_lc.jpg
food

Sugar Free Mocha Mint Milkshake Cupcakes

Sugar-free doesn't mean taste free with these sugar-free cupcakes with a mocha base, peppermint frosting, and sugar-free toppings.

Ingredients

Sugar free mocha mint milkshake cupcakes

  • 50g cocoa powder
  • 175g all-purpose flour
  • ½ tsp salt
  • ½ tsp bicarbonate of soda
  • 225g stevia natural sweetener
  • 175g unsalted butter, softened
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 175ml milk
  • 1 tbsp instant coffee powder
  • 100g sugar free chocolate

Sugar Free Chocolate Sauce

  • 200gm good dark sugar free chocolate (doesn’t have to be cooking chocolate)
  • 50g coconut oil (melted or chilled is fine)
  • 50g stevia
  • 250ml cream (can use coconut cream to make the sauce vegan)

Sugar Free Buttercream Frosting

  • 500g softened unsalted butter (room temperature)
  • 1020g powdered stevia
  • 1 tsp glucose free vanilla extract
  • 1 tsp glucose free peppermint extract
  • 2 drops glucose free sky blue food gel
  • 2 drops glucose free green food gel

Steps

Sugar free mocha mint milkshake cupcakes

  1. Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Line a cupcake tin with cupcake liners.
  2. In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, plain flour, salt, bicarb soda, instant coffee powder and stevia. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well!(alternatively you may do this by sifting the ingredients together). Add the softened butter there is no butter visible and it’s well incorporated into the dry.
  3. Next, add milk and eggs in a jug and whisk until well combined.
  4. Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  5. Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.
  6. Once the cupcakes have cooled, core the centre and fill with choc sauce. Fit the end of a piping nag with a Wilton 1M tip and frost a low swirl of frosting on top. Drizzle chocolate sauce and add a swirl of white peppermint frosting on that. Finish off with a shaving of sugar free chocolate on that.

Sugar Free Chocolate Sauce

  1. Add all ingredients into a large microwave safe bowl and microwave for 20 seconds at a time mixing each time until smooth. Please note. The chocolate sauce will set in the cake and on top once it’s cooled.

Sugar Free Buttercream Frosting

  1. Use a stand mixer or hand mixer to soften butter in a large bowl and mix for 5 minutes so it gains some volume and goes pale in colour.
  2. Add the powdered stevia Begin mixing on low speed and then whip on high speed for 5 min. Add vanilla and peppermint extract while mixer is mixing. Take some out (about 4 tablespoons and set aside. Colour the rest with the blue and green food gel.