Mint Chocolate Chip Cupcakes

5 from 2 votes

Mint Chocolate Chip Cupcakes

If you're a fan of mint chocolate chip ice cream then you'll love this delicious and easy mint chocolate chip cupcake recipe! Made with a soft and moist gluten-free chocolate cake base and topped with a swirl of vegan mint chocolate chip frosting. There are even little pieces of chocolate in the icing, just like the beloved ice cream flavor!

Prep Time20

Cook Time15

Total Time35

Course: Cupcakes

Cuisine: American

Keyword: gluten-free mint chocolate chip cupcakes, mint chocolate chip cupcakes, paleo mint chocolate chip cupcakes

Servings: Cupcakes

Calories: 259kcal

Author: Ansley Beutler

Ingredients

For the Cupcakes

½ cup almond milk
1 tablespoon apple cider vinegar
2 eggs room temperature
1 cup coconut sugar
¼ cup coconut oil melted
1 teaspoon vanilla
1 ½ cup almond flour
⅔ cup tapioca flour
⅔ cup cacao
2 teaspoon baking powder
½ teaspoon baking soda
½ cup warm coffee sub warm water if needed

For the Icing

1 cup vegan butter softened (grass-fed butter will also work)
1 teaspoon vanilla
½ teaspoon peppermint extract
3 cups powdered sugar
green food coloring optional
chocolate squares to top optional

US Customary - Metric

Instructions

For the cupcakes

Preheat oven to 350 F. Combine the almond milk and apple cider vinegar together in a cup and set aside.
In a large mixing bowl or the bowl of a stand-mixer, beat the eggs, coconut sugar, coconut oil, and vanilla until creamy. You should begin to see bubbles at the top of the mixture.
Pour the almond milk and apple cider vinegar mixture into the bowl and whisk into the batter.
Fold in the almond flour, tapioca flour, cacao powder, baking powder, and baking soda with a whisk or rubber spatula until no flour clumps remain.
Pour the warm coffee into the bowl and mix to disburse. The batter will seem a little thin which is okay.
Place cupcake liners in a muffin tin and use a spoon or cookie scoop to fill the liners up almost to the top. Because these are gluten-free cupcakes, make sure to fill them up - leave only about ½ inch of liner at the top. Bake in the oven for 13 - 15 minutes until they have risen and you can insert a toothpick in the center of one and it comes out clean. Let the cupcakes cool before icing.

For the icing

Beat the butter in a mixing bowl until creamy.
Add the vanilla and peppermint extract along with 1 cup powdered sugar and continue to mix.
Add the almond milk and rest of the powdered sugar in 1 cup increments and beat until the icing is creamy and airy. If the icing feels too heavy, add another tablespoon of almond milk.
Fill an icing bag fit with a star tip and pipe a large swirl on top of each cooled cupcake. If desired, stick a chocolate square on top to garnish and enjoy!

Notes

Nut-free version : If needed substitute both the almond flour and tapioca flour with 2 cups gluten-free oat flour. In place of the almond milk, use coconut milk or oat milk.

Coffee substitute : Although the warm coffee won't make the cupcakes taste like coffee, you can use warm water instead. Make sure it's warm to the touch and not boiling or super hot.

Storing : Allow the icing to set for about half an hour before storing these mint chocolate chip cupcakes. Place them in an air-tight cake tin or a big air-tight container. They will keep for up to 5 days on the counter.

Nutrition