Gluten and Dairy Free Chocolate Cupcakes with Peppermint Crunch Frosting
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Chocolate Cupcakes
- 1 ¼ cup Gluten Free Flour Blend with xanthan gum (I use Bob's Red Mill 1 to 1 Baking Flour)
- ¾ cup cacao or cocoa powder
- ½ cup sugar
- 1 tsp baking soda
- ½ tsp Salt
- ½ cup canola oil
- 2 eggs
- 1 ½ cups dairy free or dairy vanilla creamer (I use So Delicious brand)
- ½ cup dairy free mini chocolate chips (I use Enjoy Life brand semi-sweet variety)
- ⅓ cup crushed starlight mint or candy canes for garnish (I used 10 starlight mints)
Peppermint Crunch Frosting
- 1 cup softened dairy free buttery sticks or butter (I used Earth Balance Buttery Sticks)
- 1 ½ cups powdered sugar
- ⅓ cup crushed starlight mints or candy canes (I used 10 starlight mints)
Instructions
For the Chocolate Cupcakes:
- Preheat oven to 350 degrees. Line muffin tins.
- In a large bowl combine flour, cocoa, sugar, baking soda and salt. Mix to combine them well.
- In a small bowl, combine oil, eggs and creamer. Add the wet ingredients to the dry ingredients and stir by hand or with a mixer until combined and there are no lumps.
- Stir the chocolate chips in by hand.
- Pour the batter into the lined muffin tins about ⅔ of the way full. Bake for approximately 20 minutes, until puffed and the batter has set. Be careful not to over bake them, otherwise they may taste bitter and will be dry and crumbly. Remove from oven and let cool completely.
- Once cool, pipe frosting on top and garnish with remaining crushed mints.
For the Peppermint Crunch Frosting:
- Using a stand or hand mixer, beat the softened butter until light and creamy (about 30 seconds to a minute).
- Gradually add the powdered sugar on a low speed until combined. Turn the mixer speed to high and whip for about a minute.
- Add the crushed mint and give it a quick mix to combine. You can do this with the mixer or by hand.
Notes
*Note: You can also kick up the peppermint flavor in the cupcakes by adding 1/3 cup of crushed mints to the cupcake batter at the same time you add in the chocolate chips. The mints will melt during the baking process, so they will not add crunch to the cupcake, but they will add sweetness and yummy mint flavor.
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