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.

Gluten-Free Mint Chocolate Cupcakes: Delicious GF Treats

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

Scale

— 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)

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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