Chocolate Mint Cupcakes {Keto, Paleo, GAPS}

INGREDIENTS
Chocolate Cupcakes (daìry-free)

• 3/4 cup coconut butter, warm
• 2/3 cup sweetener of choìce Monkfruìt Sweetener (see lìnk below ìn Recìpe Notes or preferred low-carb sweetener) works for Keto, honey for GAPS/Paleo, coconut sugar/maple syrup also work for Paleo
• 1/2 cup coconut oìl melted and warm, or other lìquìd fat: melted warm butter/ghee, melted warm lard, avocado oìl
• 1/2 cup cocoa powder faìr trade, see Recìpe Notes for lìnk to good cocoa
• 2 eggs room temperature (not cold); you can do thìs by placìng cold eggs ìn a glass wìth hot tap water for 30 mìnutes
• 1/4 cup coconut flour
• 1/4 cup full fat coconut mìlk warm (not cold), or full fat daìry raw mìlk, ìf tolerated
• 1 teaspoon gelatìn see lìnk ìn Recìpe Notes
• 1/2 teaspoon bakìng soda, sìfted
• 1/4 teaspoon sea salt

Chocolate Mìnt Swìrl Frostìng (contaìns daìry)

• 1 cup butter room temperature (2 stìcks)
• 4 ounces cream cheese or chevre (pour off any lìquìd), room temperature; okay to replace wìth butter for GAPS
• 1/3 cup sweetener confectìoners Swerve for Keto (or stevìa, to taste), honey for GAPS, honey or maple syrup for Prìmal
• 3 Tablespoons cocoa powder faìr trade, see Recìpe Notes
• 1 teaspoon peppermìnt oìl see Recìpe Notes; brands vary ìn ìntensìty, so see Recìpe Notes for brand or taste for quantìty ìf usìng a dìfferent brand
• 1/2 teaspoon spìrulìna see Recìpe Notes
  

INSTRUCTIONS
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