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Gluten-Free Mint Chocolate Cupcakes Recipe

Gluten-Free Mint Chocolate Cupcakes Recipe
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★★★★★

4.8 from 22 reviews

Delight in these Gluten-Free Mint Chocolate Cupcakes, a perfect combination of rich cocoa and refreshing peppermint flavor. Made with gluten-free flour and vegan ingredients, these cupcakes are moist, fluffy, and topped with a creamy mint frosting and allergy-free chocolate sprinkles. Ideal for those with dietary restrictions or anyone craving a festive, guilt-free dessert.

Ingredients

Scale

Cupcake Batter

  • 1 1/2 Cups Gluten-Free Baking Flour
  • 1/2 Cup Unsweetened Cocoa Powder
  • 1 Tsp Baking Powder
  • 1 Cup Granulated Erythritol (or preferred granulated sugar)
  • 1 Prepared Bob’s Red Mill Egg Replacement
  • 3/4 Cup + 2 TB Unsweetened Non-Dairy Milk
  • 1/4 Cup Neutral Oil (or melted Vegan/Soy-Free Butter)
  • 1/2 to 1 Tsp Pure Peppermint Extract (or Mint Extract)

Mint Frosting

  • 1 Stick of Softened Vegan/Soy-Free Butter (I use Melt)
  • 3 Cups Powdered Erythritol (or preferred powdered sugar)
  • 1–3 Tsps Water or Unsweetened Non-Dairy Milk (as needed)
  • 1 Tsp Pure Peppermint Extract (or Mint Extract)
  • Natural Green Food Coloring (a few drops, to desired color)

Topping

  • Natural Allergy-Free Chocolate Sprinkles (to top)

Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C) to get it ready for baking the cupcakes.
  2. Mix dry ingredients: In a large mixing bowl, whisk together the gluten-free baking flour, unsweetened cocoa powder, and baking powder to evenly combine all dry cupcake batter ingredients.
  3. Add wet ingredients: Incorporate granulated erythritol, the prepared Bob’s Red Mill egg replacement, unsweetened non-dairy milk, neutral oil, and peppermint extract into the dry mix. Stir until you form a thick, brownie-like batter.
  4. Prepare cupcake pan: Line or grease a standard cupcake pan suitable for 10-12 cupcakes. Spoon about 2-3 tablespoons of batter into each mold, spreading evenly.
  5. Bake the cupcakes: Place the pan in the preheated oven and bake for 18-20 minutes. Test doneness with a toothpick; it should come out mostly clean.
  6. Cool the cupcakes: Let the cupcakes cool slightly in the pan before transferring them to a wire rack to cool completely, ensuring a firm base for frosting.
  7. Make the frosting: In a mixing bowl, cream the softened vegan butter and powdered erythritol together using a hand or stand mixer. Gradually add water or non-dairy milk as needed to achieve a smooth, spreadable consistency. Mix in peppermint extract and green food coloring until the desired color is reached.
  8. Frost the cupcakes: Using a pastry bag or knife, apply the mint frosting generously over each cooled cupcake.
  9. Add toppings: While the frosting is still soft, sprinkle natural allergy-free chocolate sprinkles on top to add texture and decoration.

Notes

  • You can adjust the peppermint extract quantity to suit your taste preference, starting with 1/2 tsp and increasing up to 1 tsp in the batter if desired.
  • If you don’t have erythritol, feel free to substitute with your preferred granulated and powdered sugars, keeping in mind the sweetness level.
  • Ensure to use non-dairy milk that suits your dietary needs; almond, oat, or soy milk work well.
  • For vegan and soy-free options, check ingredient labels for products like egg replacements and butters to match your dietary restrictions.
  • Natural green food coloring helps avoid synthetic dyes and keeps the frosting visually appealing.
  • To store, keep cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Nutrition

Keywords: gluten-free cupcakes, mint chocolate cupcakes, vegan cupcakes, dairy-free dessert, healthy cupcakes, holiday desserts

Find it online: https://dailysimplerecipe.com/gluten-free-mint-chocolate-cupcakes-recipe/