1 teaspoon mint extract
chocolate drizzle
¼ cup heavy cream
2 tablespoons Swerve confectioners’-style sweetener
or equivalent amount of liquid or powdered sweetener
(see here)
½ ounce unsweetened chocolate, finely chopped
½ teaspoon vanilla extract
Fresh mint leaves, for garnish (optional)
special equipment
12-well whoopie pie pan or muffin top pan
- Preheat the oven to 325°F. Grease a 12-well
whoopie pie pan (or muffin top pan). - In a mixing bowl, whisk together the flour, cocoa
powder, baking soda, and salt until blended. In a
separate bowl, beat the butter, sweetener, eggs, and
extract with a hand mixer until smooth. Stir the wet
ingredients into the flour mixture. Spoon the batter into
the prepared pan, filling each well about two-thirds full.
Bake for 12 minutes or until a toothpick inserted into
the center of a pie comes out clean. Allow to cool in the
pan.