You know, I’ve always been obsessed with that perfect balance of chocolate and mint. It reminds me of family movie nights when we’d grab a scoop of mint chip ice cream and settle in.
But as I got older and had to switch to a gluten-free diet, those nostalgic treats started feeling out of reach.
That’s when I thought, “Why not bring that flavor into cupcakes?”
These little guys are not only gluten-free but also packed with a fresh, minty zing that makes them absolutely irresistible.
Tips & Tricks
- Flavor Boost: Use fresh mint leaves to infuse the milk for an extra minty kick. Simply heat the milk with a few leaves, then cool and strain before using.
- Substitutions: Swap chocolate chips for crushed peppermint candies during the holidays for a festive twist.
- Storage: Store in an airtight container at room temperature for up to 2 days or in the fridge for up to a week.
Variations
- Vegan-Friendly: Use flax eggs (1 tbsp ground flax + 2.5 tbsp water per egg) and dairy-free milk and butter.
- Nut-Free: Ensure all your ingredients are processed in nut-free facilities.
Serving Suggestions
Plate these beauties on a white platter with a sprig of mint for garnish. Pair with a warm cup of mint tea or a tall glass of almond milk for a refreshing treat.
Gluten-Free Mint Chip Cupcakes
- Total Time: 35 minutes
- Yield: 12 cupcakes 1x
- Diet: Gluten Free
Description
These mint chip cupcakes combine rich chocolate with a refreshing minty flavor, perfect for satisfying cravings and impressing guests.
Ingredients
Cupcakes:
- 1 ¾ cups gluten-free all-purpose flour (with xanthan gum)
- ½ cup unsweetened cocoa powder
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup granulated sugar
- ½ cup packed brown sugar
- ⅓ cup vegetable oil or melted coconut oil
- 2 large eggs, room temperature
- 1 cup buttermilk or dairy-free milk with 1 tbsp vinegar
- 1 tsp pure vanilla extract
- 1 tsp peppermint extract
- ½ cup mini gluten-free chocolate chips
Frosting:
- 1 cup unsalted butter, softened (or vegan butter)
- 3 cups powdered sugar
- 1–2 tbsp milk (dairy or non-dairy)
- 1 tsp peppermint extract
- A few drops of green food coloring (optional)
- ½ cup mini gluten-free chocolate chips for topping
Instructions
- Prep the Oven and Pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix the Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- Combine the Wet Ingredients: In a large bowl, whisk the sugars, oil, eggs, buttermilk, vanilla, and peppermint extract until smooth.
- Create the Batter: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips gently.
- Bake: Divide the batter evenly among the cupcake liners. Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely on a wire rack.
- Prepare the Frosting: Beat the butter with an electric mixer until fluffy. Gradually add powdered sugar, one cup at a time, mixing well. Add the peppermint extract, milk, and food coloring, and beat until smooth and spreadable.
- Frost and Decorate: Once cupcakes are completely cooled, frost them generously and sprinkle with mini chocolate chips.
Notes
Use fresh mint for added flavor or decorate with crushed candies for a festive touch.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
