Total Time: 32 minPrep: 15 minCook: 17 minYield: 6Level: easy
Preheat oven to 375°F. Prepare a muffin tin with 6 paper cups. Set aside.
In a medium bowl whisk the eggs with the coconut milk, xylitol, vanilla, peppermint extract and 3 tablespoons melted butter. Set aside.
In a small bowl whisk together the almond flour, SANE Cocoa Powder, baking powder and salt. Add to egg mixture whisking to incorporate all ingredients for about a minute. Pour into the 6 paper cups, place in the oven and bake until fully set in the center; about 15-18 minutes. When done, set on a wire rack to cool.
Make Frosting: In a small bowl, beat the coconut cream with an electric mixer until smooth. Add 1/4 cup softened butter and continue to beat another minute. Add the powdered erythritol; beat another minute then add peppermint extract and food coloring as desired (optional; red is pretty as pictured and green is festive with the red and white candies). Adjust for sweetness by adding a pinch of stevia if desired. Frost cupcakes using a piping bag or by hand. Sprinkle with crushed peppermint candies.