No Sugar Baker Chocolate Peppermint Cupcakes

Cupcake Ingredients:

1 Sugar Free Yellow Cake Mix

1 Pkg. of Sugar Free Cheesecake Pudding Mix

¾ C. Sour Cream

¾ C. Oil

2 T. Unsweetened Almond Milk

3 Eggs

½ C. Cocoa

1 t. Peppermint Extract

1 t. Vanilla

Topping Ingredients:

2 C. Heavy Whipping Cream

¾ C. Swerve Confectioners

Sugar Free Sprinkles

Easy Directions:

Line a muffin tin with paper liners and set aside.
In a mixing bowl, combine the cake mix, pudding mix, oil, eggs, unsweetened almond milk, peppermint extract and vanilla.
Remove about 1 C. of this batter and place in a small bowl. Fold in cocoa and mix well.
Spoon in and fill about ¼ C. of the first batter into each muffin tin, and then, scoop in a spoonful size amount of the cocoa on top of the first layer of batter. Top each cupcake with a large spoonful of vanilla batter.
Bake at 350 for about 15-20 minutes.
Let cool.
In another mixing bowl, whip together the whipping cream and Swerve until light and fluffy. Decorate each cupcake.
I refrigerated my cupcakes overnight.

About the Author: Jayne Jones - America's No Sugar Baker

I got very sick and thought I was battling the common flu. That flu never let up. After weeks of feeling miserable, the Hubs dragged me to the emergency room. I’m embarrassed to tell you my blood pressure was sky high, something like 285/175 and my glucose levels were topping 600 (with 300 in my blood and another 300 spilled over into my urine count). They told me I was inches away from having a stroke, two detached retinas and if I didn’t change my way of life…….well, I had about 4 years to live...