Dark Chocolate Peppermint Buttercream Frosting (GF)

Note: Dark Chocolate Peppermint Sunflower Seed Butter was a Limited Edition flavor in 2021, and is not currently available. If you can't wait to try this recipe, give it a try with our original Dark Chocolate Sunflower Seed Butter and a dash of peppermint extract to taste, and tell us how it goes! 


This rich Dark Chocolate Peppermint Buttercream Frosting was created by Stephanie Steinhauser-Wampler ( and features our Limited Edition Dark Chocolate Peppermint Sunflower Seed Butter for a festive kick of peppermint on your favorite frosted treats. You can find more of her drool-worthy photography on her website.





  • 1 cup 88 Acres Dark Chocolate Peppermint Sunflower Seed Butter
  • 8 tablespoons butter (can sub for vegan butter), softened to room temp
  • 1/2 cup cocoa powder
  • 3 tbsp. maple syrup
  • 2 tbsp. dairy free & unsweetened milk of choice
  • ½ tsp. vanilla extract


  1. Add Dark Chocolate Peppermint Sunflower Seed Butter to a large bowl with the softened butter and beat with a hand mixer on high speed for 3 minutes, stopping to scrape the bowl as necessary.
  2. Add in the cocoa powder, starting on low speed until fully incorporated, then increasing to high speed for another 30 seconds.
  3. Next, add the maple syrup, milk and vanilla, and beat for another 60 seconds.
  4. Transfer to the fridge for 30 minutes, then spread over your favorite cake recipe, bread, or pipe onto cupcakes!