Double Chocolate - Hot Cocoa - Peppermint Cupcakes

Ingredients

2 Cups of Almond Flour

½ Cup Unsweetened Cocoa Powder

½ Cup Baking Sugar Substitute

1 tsp Baking Powder

½ tsp Salt

2 Organic Pastured Raise Eggs

½ Cup of Plain Greek Yogurt

½ Cup of Coconut Oil

½ Cup of Almond or Coconut Milk

½ tsp of Peppermint Extract

½ Cup Lily’s Peppermint Flavor Baking Chips

½ Cup Lily 35% Cocao Hot Cocoa Chocolate Chips

Crushed Peppermint for Garnish

Directions

1.      Preheat oven to 400 F. Line a standard muffins tin with a dozen paper liners and set aside or for jumbo, line 6 paper liners.

2.      In a bowl, whisk together flour, cocoa powder, baking powder and salt and set aside.

3.      In a separate bowl, whisk together sugar substitute, eggs, yogurt, coconut oil, milk and peppermint extract.

4.      Pour wet ingredients into bowl of dry ingredients. Mix just until combined. Add Lily’s Peppermint Flavor Baking Chips and Lily’s Semisweet Baking Chips. Stir until incorporated.

5.      Now scoop into your muffin liners. Add your crushed peppermint on top.

6.       Bake at 400 F for 18 to 20 minutes (dozen) or 22 to 24 minutes (jumbo) or until a toothpick inserted in the center of a muffin comes out with little to no crumbs. Let muffins cool in the pan for a couple minutes before removing from the pan to a wire rack to cool completely.