Description
A gluten-free holiday treat featuring moist chocolate cupcakes, a hint of peppermint, and creamy frosting. Perfect for parties or quiet nights in.
Ingredients
Scale
For the Cupcakes
- 1 ½ cups gluten-free all-purpose flour (I like Bob’s Red Mill 1-to-1 Baking Flour)
- 1 cup cane sugar
- ½ cup unsweetened cocoa powder (Dutch-processed for richer flavor)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
- 2 large eggs (room temp)
- ½ cup whole milk or plant-based milk (like almond milk)
- ½ cup vegetable oil or melted coconut oil
- 1 tsp vanilla extract
- 1 ½ tsp peppermint extract
- ½ cup boiling water
For the Frosting
- 8 oz cream cheese, softened
- ½ cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- ½ tsp peppermint extract
Garnishes (Optional)
- Crushed candy canes
- Dark chocolate shavings
Instructions
- Preheat & Prep: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Combine Wet Ingredients: In another bowl, beat the eggs, milk, oil, vanilla, and peppermint extracts until smooth.
- Make the Batter: Slowly add the wet ingredients into the dry mixture, stirring until just combined. Pour in the boiling water and gently mix. The batter will be thin—don’t worry, that’s what makes them moist!
- Bake: Fill the cupcake liners about ⅔ full. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean. Cool completely before frosting.
- Prepare the Frosting: Beat the cream cheese and butter together until creamy. Gradually add the powdered sugar, then mix in the vanilla and peppermint extracts.
- Frost and Decorate: Spread or pipe the frosting onto the cooled cupcakes. Sprinkle with crushed candy canes or chocolate shavings for a festive touch.
Notes
Easily adaptable for vegan or nut-free diets. Store leftovers in the fridge.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 260
- Sugar: 26g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg