Description
These Mint Chocolate Cupcakes are a delightful gluten-free treat featuring rich Dutch process cocoa and a refreshing mint chocolate chip frosting. Perfectly moist and fluffy, these cupcakes combine the deep flavor of chocolate with a cool minty finish, making them an ideal dessert for any occasion.
Ingredients
Cupcake Batter
- 2 Cups Gluten Free 1-to-1 Flour Blend (e.g., Bob’s Red Mill)
- 2 Cups Sugar
- ¾ Cup Dutch Process Cocoa Powder
- 1 ½ teaspoons 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 teaspoons Vanilla Extract
- ¾ Cup Hot Water
Frosting
- 1 batch Mint Chocolate Chip Frosting (prepared separately)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (177°C). Line 24 muffin cups with paper liners and set them aside for batter.
- Mix Dry Ingredients: In a large bowl, whisk together the gluten free flour blend, sugar, Dutch process cocoa powder, baking powder, baking soda, salt, and optional espresso powder, breaking up any clumps to ensure an even mix.
- Beat Eggs: Crack the eggs into a small bowl and lightly beat them using a whisk until just combined.
- Add Wet Ingredients: To the beaten eggs, add the oil, non-dairy milk, and vanilla extract. Whisk together until the mixture is smooth and uniform.
- Combine Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients and whisk until the batter is incorporated and smooth.
- Add Hot Water: Pour in the hot water and mix again thoroughly until the batter is evenly combined and slightly thin in consistency.
- Fill Cupcake Liners: Divide the batter evenly among the prepared muffin cups, filling each no more than two-thirds full to allow for proper rising.
- Bake: Bake the cupcakes in the preheated oven for 18-20 minutes, or until the tops spring back when gently pressed with a finger.
- Cool: Remove the cupcakes from the oven and cool in the pan for 10 minutes on a wire rack. Then transfer the cupcakes out of the pan and allow them to cool completely for at least one hour before frosting.
- Frost: Prepare the mint chocolate chip frosting according to its recipe and frost the cooled cupcakes generously before serving.
Notes
- Store leftover cupcakes in an airtight container at room temperature for up to 4 days to maintain freshness.
- Using non-dairy milk ensures these cupcakes are suitable for lactose-intolerant individuals.
- If you wish, you can omit the espresso powder for a milder chocolate flavor.
- Allowing the cupcakes to cool completely before frosting prevents the frosting from melting.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
