I know a good combination when I see one. Mint and chocolate. They just go together. I think that’s why I love mint chocolate chip ice cream so much. So cool and creamy. An ice cream that makes my heart happy!
Let’s talk cupcakes now. My beloved gluten free vegan chocolate cupcakes. The ones that many of you know and love. I baked up a dozen and decided it was time for a transformation. A dairy free mint chocolate chip buttercream kind of transformation. Yeah, a totally good idea. These cupcakes taste just like my favorite ice cream and would be a hit at any celebration!
gluten free vegan mint chocolate chip cupcakes
AUTHOR: Sarah Bakes Gluten Free
RECIPE TYPE: cupcakes & cakes
SERVES: 12
INGREDIENTS
chocolate cupcakes
- 1 1/4 cups Sarah's gluten free flour blend
- 1/2 cup good quality cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup So Delicious Dairy Free unsweetened coconut milk
- 1/2 cup water
- 1 tablespoon white vinegar
- 1/2 cup organic cane sugar
- 1/2 cup organic brown sugar
- 1/3 cup sunflower seed or canola oil
- 1 1/2 teaspoons pure vanilla extract
mint chocolate chip buttercream
- 1/2 cup vegan butter, softened
- 1/4 cup organic non-hydrogenated shortening
- 3 1/2 cups organic powdered sugar, sifted
- 2-4 tablespoons So Delicious Dairy Free coconut milk coffee creamer
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon pure peppermint extract
- 1-2 drops green food coloring (optional)
- 1/3 cup chocolate chips, finely chopped
INSTRUCTIONS
- Preheat oven to 350 degrees. Line cupcake pan with paper cupcake liners. Sift together flour blend, cocoa powder, baking powder, baking soda and salt. Set aside.
- In large mixing bowl, stir together coconut milk, water and vinegar. Add sugar, brown sugar, oil, and vanilla extract. Slowly whisk in the flour mixture. Beat for 1 minute. The batter will become smooth.
- Pour batter into prepared cupcake pan. Bake for 16-18 minutes, or until toothpick inserted in center of cupcake comes out clean. Place cupcakes on cooling rack and cool completely.
- To make buttercream, beat together vegan butter with shortening for 1 minute in large bowl of standing mixer. Add sifted powdered sugar and 2 tablespoons coffee creamer. Beat for an additional 2 minutes.
- Add vanilla, peppermint extract and green food coloring to buttercream, until desired color is reached. If needed, add another 1-2 tablespoons creamer. Continue to beat buttercream until light and fluffy. Gently mix in finely chopped chocolate chips.
- Place buttercream in piping bag with large round tip and frost cooled cupcakes. Best enjoyed within 1-2 days (if they last that long).
These look delicious – my mom loves mint chip and her birthday is next week, I think I know what I'm making!
These were yummy!! Best GF, DF, EF recipes I have found and I have searched a lot and tried many. Thank you for making my two little guys (and big guy) very happy.
Thanks for sharing! Glad you enjoyed them!
Absolutely amazing! The sponge is perfection!!!
thank you so much!
Can these be made with regular flour?
You can give it a try, but it’s not been tested.