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A chocolate cupcake topped with mint chocolate chip frosting.
5 from 1 vote

Mint Chocolate Cupcakes

Rich chocolate and cool mint are the perfect pairing in these delicious gluten free mint chocolate cupcakes. This is a great dessert recipe for your next celebration!
Prep Time: 10 minutes
Cook Time: 20 minutes
Cooling Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 24 cupcakes
Calories: 427 kcal

Ingredients

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.
    2 Cups (296 g) Gluten Free 1-to-1 Flour Blend, 2 Cups (400 g) Sugar, ¾ Cup (72 g) Dutch Process Cocoa Powder, 1 ½ teaspoon Baking Powder, 1 teaspoon Salt, ½ teaspoon Baking Soda, 1 teaspoon Espresso Powder
  • Crack the eggs into a small mixing bowl. Lightly beat the eggs with the whisk.
    3 (150 g) Eggs
  • Add the oil, milk and vanilla to the beaten eggs and whisk until smooth.
    ⅔ Cup (160 ml) Oil, 1 Cup (240 ml) Non Dairy Milk, 2 teaspoon Vanilla
  • 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.
    ¾ Cup (180 ml) Hot Water
  • 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.
    1 batch Mint Chocolate Chip Frosting

Notes

STORAGE: Store leftover cupcakes in an airtight container at room temperature for up to 4 days.