Step 1

Pre-heat oven to 180°C (356°F). Line a 6-count muffin tray with 6 cupcake liners.

Step 2

Whisk together the egg and stevia until light and fluffy. Mix in the yogurt, vanilla and peppermint until well combined.

Step 3

Whisk in the flour, cocoa powder and baking powder until well combined.

Step 4

Using a medium ice cream scoop, divide the batter evenly between 6 lined cupcake molds. Bake for 15-17 minutes before transferring to a cooling rack.

Step 5

Make the frosting as the cupcakes cool by whisking together the cream cheese, peppermint extract, 0 calorie icing sugar and vanilla until smooth. Transfer to a piping bag fit with a nozzle.

Step 6

Pipe the frosting onto the cooled cupcakes, decorate and enjoy!