As promised, here is another delicious classic recipe, this time featuring chocolate mint buttercreme frosting!
Last summer I was in need of a low carb chocolate frosting that I could make up ahead of time and would travel well. I wanted to be able to frost some cupcakes at my in-laws house without having to haul the ingredients with me. Divine inspiration hit me when I remembered the Strawberry Buttercreme Frosting I had made before that was so delicious. I wondered, could I do the same thing except with melted chocolate chips instead? The experiment resulted in a delicious and beautiful frosting that my girls devoured! And since who doesn’t love a chocolate-mint combination (ok, well maybe a few of you don’t) I simply added a drop of Peppermint essential oil for a burst of flavor!
This worked great piping onto my cupcakes, but it would also work splendidly to frost a cake!
Chocolate Mint Buttercreme Frosting
- ¼. cup chocolate chips (I used these Enjoy Life semi-sweet mini chocolate chips)
- ½ c. grass-fed butter, softened
- 4 drops liquid stevia (I used NuNaturals Vanilla)
- 1-2 drops Peppermint essential oil
- In a small saucepan on stove, melt chocolate chips on low heat just until melted, taking care not to over-heat.
- Remove chocolate from stove and add in butter, stirring vigorously to incorporate. Alternately, you could use an immersion blender for a very soft, whipped look.
- Add liquid stevia (to taste).
- Add 1 drop Peppermint essential oil, taste, and add an additional drop if desired for a stronger flavor.
- Let mixture cool back down to room temperature before frosting or piping onto prepared sweets. Stick in fridge to cool faster.
The mixture melted pretty quickly in my hands when piping so I had to work quickly, putting the bag into fridge for a minute or two between cupcakes.
Amy is a lover of Jesus, books
movies, essential oils, home-
schooling, and learning
to manage her family’s home
and health naturally.
She lives in Oklahoma with her
husband, two girls, and two parrots.