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:

  1. Line a muffin tin with paper liners and set aside.
  2. In a mixing bowl, combine the cake mix, pudding mix, oil, eggs, unsweetened almond milk, peppermint extract and vanilla.
  3. Remove about 1 C. of this batter and place in a small bowl. Fold in cocoa and mix well.
  4. 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.
  5. Bake at 350 for about 15-20 minutes.
  6. Let cool.
  7. In another mixing bowl, whip together the whipping cream and Swerve until light and fluffy. Decorate each cupcake.
  8. I refrigerated my cupcakes overnight.



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