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Indulge in the perfect blend of rich chocolate and refreshing mint with these delightful Gluten-Free Mint Chocolate Cupcakes. These cupcakes are not only delicious but also cater to those with gluten sensitivities, making them a perfect treat for everyone to enjoy.
I remember the first time I tried a mint chocolate cupcake; it was love at first bite. The combination of cool mint and rich chocolate is simply irresistible. Over the years, I’ve perfected this recipe to ensure it’s not only gluten-free but also packed with flavor. Now, I’m excited to share this recipe with you so you can enjoy these Gluten-Free Mint Chocolate Cupcakes at home.
Get ready to embark on a culinary adventure that will tantalize your taste buds and leave you craving more. Let’s dive into the recipe and create some magical Gluten-Free Mint Chocolate Cupcakes together.
What to Expect
- Time: Approximately 40 minutes
- Difficulty: Easy
Before You Begin
Before you start, make sure you have all your ingredients measured and ready to go. Preheat your oven to 350°F and prepare your cupcake pan by lining it with cupcake liners or greasing it lightly. This will ensure your Gluten-Free Mint Chocolate Cupcakes bake evenly and don’t stick to the pan.
Ingredients You’ll Need
| Chocolate Cupcakes | Mint Buttercream Frosting |
|---|---|
| 1 ½ Cups Gluten-Free Baking Flour | 1 Stick of Softened Vegan/Soy-Free Butter (I use Melt) |
| ½ Cup Unsweetened Cocoa Powder | 3 Cups Powdered Erythritol (or preferred powdered sugar) |
| 1 Tsp Baking Powder | 1-3 Tsps of Water or Unsweetened Non-Dairy Milk (as needed) |
| 1 Cup Granulated Erythritol (or preferred granulated sugar) | 1 Tsp Pure Peppermint Extract (or Mint Extract) |
| 1 Prepared Bob’s Red Mill Egg Replacement | Natural Green Food Coloring (a few drops, to desired color) |
| ¾ Cup + 2 TB Unsweetened Non-Dairy Milk | Natural Allergy-Free Chocolate Sprinkles (to top) |
| ¼ Cup Neutral Oil (or melted Vegan/Soy-Free Butter) | |
| ½ to 1 Tsp Pure Peppermint Extract (or Mint Extract) |
Step-by-Step Guide
- Preheat the oven to 350°F.
- In a large mixing bowl, combine all the dry cupcake batter ingredients and whisk together.
- Add the wet ingredients to the dry mixture and mix together to form a thick brownie-like batter.
- Line or grease a standard cupcake pan for 10-12 cupcakes.
- Add about 2-3 tablespoons of the cupcake batter to each mold.
- Bake the cupcakes for 18-20 minutes, until a toothpick comes out mostly clean.
- Allow the cupcakes to cool slightly before transferring them out of the pan and onto a wire rack to cool completely.
- To make the frosting, combine the softened stick of butter and powdered sweetener in a bowl and cream them together with a hand mixer or stand mixer.
- Add water or non-dairy milk as needed to reach your desired consistency.
- Mix in the peppermint extract and food coloring until you achieve the desired color.
- Add the finished frosting to a pastry gun, pastry bag, or use a knife to frost the chocolate cupcakes to your liking.
- While the frosting is still wet, add the chocolate sprinkles, if desired.
Pointers for Perfection & How to Store
For the best results, make sure your butter is softened but not melted when making the frosting. This will help achieve a smooth and creamy texture. If you’re not serving the cupcakes immediately, store them in an airtight container in the refrigerator for up to 5 days. You can also freeze them for up to 3 months.
If you enjoyed this recipe, you might also love our Gluten Free Peanut Butter Pie Recipe. It’s another delicious gluten-free treat that’s sure to impress!
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Gluten-Free Mint Chocolate Cupcakes
- Total Time: 40
- Yield: 12 cupcakes 1x
- Diet: Gluten Free
Description
These Gluten Free Mint Chocolate Cupcakes are the perfect mix of deep, dark fudgy chocolate and crisp, winter peppermint. The batter uses hot coffee to bloom the cocoa powder, resulting in an incredibly moist and rich sponge that feels like a warm mug of hot cocoa in cupcake form. Topped with a fluffy mint buttercream, they are a festive and nostalgic treat.
Ingredients
— The Cupcakes —
1 cup gluten free 1-1 flour mix (ensure it contains xanthan gum)
3/4 cup plus 2 tablespoons white sugar
1/3 cup plus 2 tablespoons Dutched cocoa powder (good quality)
1/2 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
1 large egg
1/2 cup sour cream
1/3 cup plus 2 tablespoons canola oil
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1/2 cup piping hot coffee
— The Mint Buttercream —
1 cup salted butter, softened at room temperature
4 cups powdered sugar
1 teaspoon peppermint extract (adjust to taste)
1–2 tablespoons heavy cream
Green food coloring (optional)
Mini chocolate chips or crushed candy canes (for garnish)
Instructions
1. Preheat & Prep: Preheat your oven to 350°F (175°C). Line a standard muffin tin with paper cupcake liners.
2. Whisk Dry Ingredients: In a medium bowl, whisk together the gluten free flour, sugar, cocoa powder, baking soda, baking powder, and salt until well combined and no lumps remain.
3. Mix Wet Ingredients: In a large bowl or stand mixer, whisk together the egg, sour cream, canola oil, vanilla extract, and peppermint extract until smooth.
4. Combine: Add the dry ingredients to the wet ingredients and mix until just combined. The batter will be thick.
5. Add Coffee: Carefully pour in the piping hot coffee while whisking gently. Stir until the batter is smooth and glossy. (The batter will become much thinner, which is normal).
6. Bake: Fill the cupcake liners about 2/3 full. Bake for 18–22 minutes, or until the tops spring back when lightly touched and a toothpick inserted into the center comes out clean.
7. Cool: Allow the cupcakes to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before frosting.
8. Make Frosting: Beat the softened butter until creamy. Gradually add the powdered sugar and peppermint extract. Add heavy cream one tablespoon at a time until the desired fluffy consistency is reached. Tint with green food coloring if desired.
9. Assemble: Pipe the frosting onto the cooled cupcakes and top with mini chocolate chips or crushed candy canes.
Notes
Cocoa Powder: Using ‘Dutched’ cocoa powder is highly recommended for a smoother, less acidic chocolate flavor.
Coffee: The hot coffee blooms the cocoa powder, intensifying the chocolate flavor without making the cupcakes taste like coffee.
Sour Cream: This ingredient ensures the cupcakes stay moist and tender. You can substitute with full-fat plain Greek yogurt if needed.
Make Ahead: These cupcakes freeze beautifully. Frosted or unfrosted, they can be stored in an airtight container.
- Prep Time: 20
- Cook Time: 20
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 380
- Sugar: 42
- Sodium: 190
- Fat: 18
- Saturated Fat: 8
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 54
- Fiber: 2
- Protein: 3
- Cholesterol: 45
Your Burning Questions Answered!
- Can I use regular flour instead of gluten-free flour?
- No, this recipe specifically calls for gluten-free flour to ensure it’s suitable for those with gluten sensitivities. Using regular flour will change the texture and may not yield the same results.
- Can I use a different sweetener?
- Yes, you can use your preferred granulated or powdered sugar. However, keep in mind that different sweeteners may affect the texture and taste of the cupcakes.
Can I make these cupcakes without egg replacement?
This recipe uses Bob’s Red Mill Egg Replacement to keep it gluten-free and vegan-friendly. If you don’t have an egg replacement, you can try using a flax egg or another binding agent, but the results may vary.
Dig In & Enjoy!
Now that you have all the tools and knowledge to create these delicious Gluten-Free Mint Chocolate Cupcakes, it’s time to get baking! Enjoy the process and the delicious results. For more delicious ideas, follow me on Pinterest.