Choc-Mint Christmas Cupcakes

Enjoy a little fun this Christmas with our Choc-Mint Christmas Cupcakes. Take these along to your next silly season event.

By Joanne  , Print

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  • Prep 5 MINS
  • Cook 20 MINS
  • Yields 12


 1 pack Low Carb Chocolate Cupcake Mix

 2 eggs

 1 cup (250ml) milk of choice (we used unsweetened almond milk)

 ⅓ cup (70ml) butter, melted

Icing Ingredients

 1/3 cup (75g) of Sugar-free Icing Mix

 1 Tablesppon (20ml) water

 3 tablespoons (60g) butter

 1 tub (200-250g) cream cheese

 1 cap full (5ml) Peppermint Extract - We used Queen brand (you may use more if you wish)

  3 Candy Canes (36g) if you want to lower the carbs, you may choose to use 2.


1Preheat oven to 180 degrees and spray 12 cupcake cases that have been popped into a cupcake tray (the spray prevents them from sticking, or you may wish to use a silicone tray)

2Place the chocolate cupcake mix into a bowl.

3In the second bowl mix together egg and milk, then add to the cupcake mix and combine well.

4Pour the cake batter evenly into the patty cake cases Bake for 15-20 mins, at 180 degrees.

5Remove from oven, and tin and place on cooling rack. Cool completely in the fridge before icing.

Icing method.

1Pop 3 candy canes into a sandwich bag then use a meat mallet or a can from the pantry to crush into shards to sprinkle on the cupcakes. Set aside until the end.

2Place butter & cream cheese into the microwave together for 30 seconds until soft but not melted.

3Place the remaining ingredients (water, icing mix and peppermint extract) with the softened cream cheese and butter.

5Using electric beaters mix together until all combined and whipped, then ice your cooled cupcakes :)

6Once they have been iced, sprinkle the crushed up candy canes on top.

Nutrition Facts

Serving size82g
Energy232 Cal (971 Kj)
Fat, total17.7g
- Saturated fat10.2g
Carbohydrate, total9g
- Sugar2.9g

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