Chocolate Mint Buttercreme Frosting
As promised, here is another delicious classic recipe, this time featuring chocolate mint buttercreme frosting! This worked great piping onto my cupcakes, but it would also work splendidly to frost a cake!
Scale
Ingredients
- 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
Instructions
- 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.
Notes
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.
For a dairy-free version try palm shortening or coconut oil instead of the butter (and come back and tell us how it turned out!)
Find it online: https://naturaloilmom.com/chocolate-mint-buttercreme-frosting/