From a young age, mint chocolate chip ice cream was always one of my favorite flavors. Well, let me tell you these gluten free mint chocolate cupcakes capture the same flavor perfectly!

These tender, rich chocolate cupcakes are topped with the creamiest mint frosting. It's a great dessert recipe for St. Patrick's Day or your next celebration!

A batch of mint chocolate cupcakes sitting on a wire cooling rack.

If you love cupcakes, then you should also check out my tie-dye cupcakes or our favorite gluten free carrot cake cupcakes.

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Ingredient Notes
How to Make Chocolate Mint Cupcakes
Expert Tips
Decorating the Mint Chocolate Chip Cupcakes
Storage
More cupcake recipes to consider:
Recipe

Ingredient Notes

This is my go-to chocolate cupcake recipe that can be used with any type of frosting. It uses simple ingredients which can be found in any grocery store. Plus the recipe is gluten free and dairy free as written.

Ingredients for mint chocolate cupcakes on a white table.

Gluten-Free Flour Blend - I used Bob's Red Mill 1-to1 flour for this recipe. You can use the gluten free flour blend you prefer, but ensure it contains xanthan gum or a similar binder. Using another brand of flour may result in a different outcome in your bake as all gluten free flour blends are a little different in their makeup.
Cocoa Powder - I used dutch process cocoa powder in this recipe for a rich chocolate taste. I've also tested it with Hershey's unsweetened cocoa powder and it turns out great too!
Espresso Powder - This optional flavor enhancer deepens the chocolate flavor of the cake. It does not make the cake taste of coffee. Feel free to omit if you don't have it on hand.
Eggs - Since this cake requires three eggs, I would not try an egg substitute here.
Non-Dairy Milk - I typically use unsweetened coconut milk or oat milk in my baking recipes. But any plant based milk should work fine. If you're not dairy free, use regular milk in the same measure.
Hot Water - hot water is used to bloom the cocoa powder and release the chocolate flavor. If you prefer, you can replace the hot water and espresso powder with hot coffee for the same effect.

See recipe card for full ingredient list and quantities.

How to Make Chocolate Mint Cupcakes

This cupcake recipe is made with just two bowls and whisk, making it really simple to throw together. I do recommend using a mixer for the mint chocolate chip frosting.

Before you begin, line two 12-count muffin tins with cupcake liners.

Gluten free flour, sugar, cocoa powder, baking powder, baking soda, salt and espresso powder combined in a large white bowl.

STEP 1: Combine the gluten free flour, cocoa powder, baking powder, baking soda, salt, espresso powder and sugar in a large mixing bowl. Whisk it well to break up any lumps in the cocoa powder.

Three eggs cracked into a small mixing bowl.

STEP 2: Crack the eggs into a small bowl. Then lightly beat them with the whisk.

Oil, vanilla and milk being added to the bowl with beaten eggs.

STEP 3: Add the vegetable oil, vanilla extract and milk to the bowl with the beaten eggs. Whisk together until smooth.

The egg mixture added to the dry ingredients in a large mixing bowl.

STEP 4: Pour the wet ingredients into the dry ingredients then whisk it together until all of the flour mixture is incorporated.

Hot water being poured into the mixed chocolate cake batter.

STEP 5: Pour the hot water into the bowl with the cake batter. Then whisk again until the water is incorporated.

A muffin tin lined with paper cups and filled with chocolate cupcake batter.

STEP 6: Divide the cupcake batter into 24 cupcakes. I love to use an ice cream scoop to make this easy. Now you're ready to bake.

Expert Tips

To make sure your cupcakes come out with the perfect moist texture, make sure to measure your ingredients carefully. Adding too much flour is the number one reason for dry cake.

Also, take care to not over-bake the cake. Every oven will bake differently, so you should start checking your cake a few minutes before the suggested bake time has elapsed. It is especially easy to over-bake chocolate cupcakes because you cannot see the browning color from cooking.

Decorating the Mint Chocolate Chip Cupcakes

Prepare a batch of chocolate mint buttercream frosting, according to the directions. Then decorate the top of the cupcake using a piping bag with a wide opening or an offset spatula. If the opening is too small on your piping bag the bits of chocolate will get caught in the tip.

I topped mine off with some mini chocolate chips and fresh mint leaves. You could also top them with my gluten free thin mint cookies, if you're feeling extra special!

A chocolate cupcake being topped with mint chocolate chip frosting.

Storage

Leftover cupcakes can be stored in an airtight container at room temperature for up to 4 days. If you enjoy making cupcakes, I recommend you get one of these cupcake cases for storage.

They will also freeze well, with or without the frosting. Simply flash freeze the cupcakes on a baking sheet for about 2 hours, then wrap each cupcake individually with plastic wrap before placing in a freezer safe container. Store for up to 3 months. Thaw completely before serving.

A single mint chocolate cupcake topped with mini chocolate chips and fresh mint leaves.

A graphic showing the different sizes of cake pans that can be used for this recipe.

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If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.

Recipe

Tiffany

Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.