Sugar‑Free Mint Mocha Milkshake Cupcakes

Cupcakes

1. 1

   Preheat the oven to 350°F (350°F) and whisk together the dry ingredients – flour, cocoa powder, salt, bicarbonate of soda, and instant coffee powder – in a large bowl.

2. 2

   Add the xylitol and softened butter, mixing until the mixture resembles fine crumbs.

3. 3

   Stir in the milk and eggs until the batter is smooth, then scrape down the sides and give a final 20‑second mix.

4. 4

   Spoon the batter into cupcake liners, filling each about three‑quarters full, and bake for 25 minutes; let cool on a rack.

Chocolate Sauce

5. 5

   Combine the dark sugar‑free chocolate, cream, xylitol, and coconut oil in a microwave‑safe bowl.

6. 6

   Microwave in 20‑second intervals, stirring each time, until smooth and glossy.

Buttercream Frosting

7. 7

   Beat the softened butter on high speed for about five minutes until pale and fluffy.

8. 8

   Gradually add the sifted icing‑sugar mixture, continuing to beat for another five minutes.

9. 9

   Mix in the vanilla extract, milk, and (optional) peppermint extract, then color with a few drops of blue and green food colouring to achieve a mint hue.

Assembly

10. 10

    Once cupcakes are cooled, pipe or spoon chocolate sauce into the centers, then frost with the mint buttercream and drizzle additional chocolate sauce on top.