Brace yourself, guys, because these mint chocolate cupcakes are going to blow your mind! Recently, I've been experimenting in my kitchen, and these gluten-free mint chocolate cupcakes have emerged as a standout creation. Honestly, they're so irresistible, I had to give them away just to resist the temptation of enjoying one too many!
Each of these cupcakes combines the rich indulgence of chocolate with a refreshing hint of mint, striking the perfect balance in every bite. Each cupcake is topped with a homemade mint chocolate chip frosting that's reminiscent of the beloved ice cream flavor, these cupcakes are a delightful fusion of taste and texture. Let's get baking!
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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Why You Should Make These Mint Chocolate Cupcakes
- Moist - This recipe starts with tender and perfectly moist gluten free chocolate cupcakes.
- Flavorful - The mint chocolate chip frosting is truly the "icing on top" of this dessert. The flavor of the frosting is just like mint chocolate chip ice cream.
- Allergen Friendly - These mint chocolate cupcakes are both gluten free and dairy free as written and the frosting is dairy free / vegan too.
Ingredient Notes
- 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!
- Baking Powder - this leavening agent helps the cake rise and creates a light texture.
- Baking Soda - this leavening agent reacts with the acid in the chocolate to create air bubbles making this cake light and fluffy.
- Salt - This crucial ingredient helps to balance the flavors of this dessert. Don't be tempted to skip it.
- 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.
- Sugar - White sugar is used to offset the bitterness of cocoa.
- Oil - I used extra light olive oil, but any light flavored cooking oil will do. Don't be tempted to switch out butter for the oil as butter will result in a denser cake.
- Vanilla Extract - Provides complexity and sweetness to the flavor of the cake.
- Eggs - Since this cake requires three eggs, I would not try an egg substitute here.
- Non-Dairy Milk - Use your favorite unsweetened non-dairy milk. 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.
For the mint chocolate chip frosting you will need: vegan butter, powdered sugar, non-dairy milk, peppermint extract, green food coloring and chopped chocolate.
See recipe card for full ingredient list and quantities.
How to Make Mint Chocolate Cupcakes
This recipe is made with just two bowls and whisk, making it really simple to throw together.
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.
STEP 2: Crack the eggs into a small mixing bowl. Then lightly beat them with the whisk.
STEP 3: Add the oil, vanilla and milk to the bowl with the beaten eggs. Whisk together until smooth.
STEP 4: Pour the egg mixture into the dry ingredients then whisk it together until all the dry ingredients are incorporated.
STEP 5: Pour the hot water into the bowl with the cake batter. Then whisk again until the water is incorporated.
STEP 6: Divide the batter into 24 paper lined cupcakes and bake.
Decorating the Cupcakes
Prepare a batch of mint chocolate chip buttercream frosting, according to the directions. Then decorate your cupcakes using a piping bag with a wide opening or an offset spatula.
I topped mine off with some mini chocolate chips and fresh mint leaves.
How to store leftover cupcakes
These cupcakes can be stored in an airtight container at room temperature for up to 4 days.
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.
Recipe FAQs
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 overbake chocolate cupcakes because you cannot see the browning color from cooking.
You will want to use peppermint extract for that classic mint chocolate flavor.
Besides this delicious mint chocolate chip frosting, you could also use a vanilla buttercream (like in my gluten free vanilla cupcakes), a cream cheese frosting (like in my gluten free carrot cake cupcakes) or even a chocolate ganache frosting (like in my gluten free chocolate cupcakes).
More cupcake recipes to consider:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Mint Chocolate Cupcakes
Ingredients
- 2 Cups Gluten Free 1-to-1 Flour Blend I use Bob's Red Mill
- 2 Cups Sugar
- ¾ Cup Cocoa Powder
- 1 ½ teaspoon Baking Powder
- 1 teaspoon Salt
- 1 teaspoon Espresso Powder optional
- ½ teaspoon Baking Soda
- 3 Eggs
- ⅔ Cup Oil
- 1 Cup Non Dairy Milk
- 2 teaspoon Vanilla
- ¾ Cup Hot Water
- 1 batch Mint Chocolate Chip Frosting
Instructions
- Preheat the oven to 350 °F (177 °C). Line 24 muffin cups with paper liners and set aside.
- In a large bowl, combine the gluten free flour, sugar, cocoa powder, baking powder, baking soda, salt and espresso powder. Whisk together until well mixed breaking up any clumps in the cocoa powder. Set aside.
- Crack the eggs into a small mixing bowl. Lightly beat the eggs with the whisk.
- Add the oil, milk and vanilla to the beaten eggs and whisk until smooth.
- Pour the egg mixture into the large bowl with the dry ingredients. Mix together with the whisk until the dry ingredients are incorporated.
- Add the hot water and mix again until it's all evenly incorporated.
- Divide the batter into 24 cupcakes. Do not fill the liners more than ⅔ full.
- Bake for 18-20 minutes or until the tops spring back when gently poked.
- Remove from the oven and cool on a wire rack for 10 minutes. Then remove the cupcakes from the pan and continue to cool for at least one hour before frosting.
- Prepare the mint chocolate chip frosting according to the directions and decorate the cupcakes.
Notes
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.
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