12 Serves
105 Mins
2 g
32 g
12 g
Preheat your oven to 175°C and line a muffin tray with liners.
Ingredients, vitamins, and health benefits
Flour
Sugar
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Vitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
6 µg / 400 µgCalcium
74 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
20 mg / 420 mgPhosphorus
121 mg / 1,250 mgPotassium
73 mg / 4,700 mgSodium
74 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
2 g / 28 gSugar
17 g / 50 gSaturated Fat
7 g / 20 gCholesterol
64 mg / 300 mgCaffeine
5 mgNet Carbs
31 gAlcohol
0 g
In a mixing bowl, whisk together the flour, sugar, baking powder, and cocoa powder.
In a separate bowl, cream the butter and sugar until light and fluffy using a hand mixer.
Add the eggs, vanilla extract, and peppermint extract to the butter mixture, beating well.
Gradually incorporate the dry ingredients into the wet mixture, alternating with a splash of heavy cream if needed for consistency.
Divide the batter evenly into the prepared muffin liners and bake for 25-30 minutes until a toothpick inserted comes out clean.
Remove from the oven and allow the cupcakes to cool completely on a wire rack before frosting.
Baking Powder
Cocoa Powder
Butter
Egg
Vanilla Extract
Peppermint Extract
Heavy Cream
Vitamin A
33 µg / 900 µgVitamin C
0 mg / 90 mgVitamin D
0 µg / 20 µgVitamin E
0 mg / 15 mgVitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
6 µg / 400 µgCalcium
74 mg / 1,300 mgIron
1 mg / 18 mgMagnesium
20 mg / 420 mgPhosphorus
121 mg / 1,250 mgPotassium
73 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
17 g / 50 gSaturated Fat
7 g / 20 gCholesterol
64 mg / 300 mgCaffeine
5 mgNet Carbs
50
g78
g60
g
Zinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgAlcohol
0 g