Gluten Free Mint Chip Cupcakes Recipe

There are a few things in life I can always count on: that if I wear white, I will spill something on myself; whenever I glance at the clock in yoga class, there is bound to be exactly 10 minutes of the class left; and when we go out for ice cream, my husband will order mint chip.

I decided to make him his favorite ice cream in cupcake form. A heated debate broke out amongst the hubby and me regarding the amount of mint extract to add – for him, the more the better, but I was concerned about the cupcakes starting to taste like toothpaste. I think 1 teaspoon is perfect, the hubby liked them with two. I suggest you start with less and add a bit at a time until you reach the perfect amount of mintiness for you.

I prefer to use the best dark chocolate I can find for these cupcakes and to chop it by hand as it gives authentic appearance, but in a pinch you could use chocolate chips. I also like to use Wholesome Sweeteners Organic sugar when baking; I find the taste of the mint shines through more because the sugar itself is less sharp than regular.

Finally, I think these gluten free mint chip cupcakes work best as mini-cupcakes; that way the frosting to cupcake ratio is just perfect!

5 from 1 vote

Print Recipe

Gluten Free Mint Chip Cupcakes

Prep Time20 mins

Cook Time17 mins

Cooling time10 mins

Total Time37 mins

Course: Dessert

Cuisine: American

Servings: 36 mini cupcakes

Calories: 177kcal

Author: Gluten Free & More

Ingredients

Mint Chip Cupcakes

• ▢ 8 tablespoons 1 stick unsalted butter, at room temperature
• ▢ 1 cup organic sugar
• ▢ 2 large eggs at room temperature
• ▢ 1 teaspoon pure vanilla extract
• ▢ 1 - 2 teaspoons pure mint extract
• ▢ 3 cups all-purpose gluten free flour with xanthan gum
• ▢ 1 tablespoon baking powder
• ▢ ¼ teaspoon baking soda
• ▢ ½ teaspoon kosher or fine sea salt
• ▢ 1½ cups buttermilk at room temperature
• ▢ 5 drops green food coloring
• ▢ 4 ounces dark chocolate chopped

Chocolate Swiss Buttercream Frosting

• ▢ 2 large egg whites
• ▢ ½ cup organic sugar
• ▢ Pinch of kosher or sea salt
• ▢ 1 cup unsalted butter at room temperature, cut into tablespoon sized pieces
• ▢ 1 teaspoon pure vanilla extract
• ▢ 3 ounces dark chocolate melted and cooled

Instructions

Mint Chip Cupcakes

• ▢
  Preheat oven to 325 degrees. Insert paper liners into 36 mini muffin cups.
• ▢
  In the bowl of an electric mixer fitted with a paddle attachment, cream the butter and sugar on medium speed until light and fluffy, about 3 minutes. Turn mixer to low and add the eggs, one at a time, mixing until each egg is fully mixed in, scraping down the sides of the bowl with each addition. Add the vanilla and mint extracts and mix well.
• ▢
  In a separate large mixing bowl, whisk together the sweet rice flour blend, baking powder, baking soda, and salt. With the mixer on low, add the flour mixture and buttermilk to the creamed butter starting with 1/3 of the flour mixture, then half the buttermilk, half the remaining flour mixture, the rest of the buttermilk mixture and the rest of the flour mixture. Mix until just combined. Remove bowl from mixer and scrape the sides and bottom of the bowl well with a large spatula. Add the food coloring a couple of drops at a time until you get the color the shade of mint chip ice cream. Fold in the chopped chocolate.
• ▢
  Fill the prepared muffin cups 2/3 full. Bake for 12 – 17 minutes or until the tops are springy to the touch and a toothpick inserted in the center comes out clean. Allow to cool in pan for 5 minutes then remove to a wire rack to cool completely before frosting.

Chocolate Swiss Buttercream Frosting

• ▢
  In a heatproof bowl of a stand mixer, combine the egg whites, sugar and salt. Place over a pan containing an inch or two of simmering water (the bottom of the mixing bowl should not touch the hot water). Whisk, either by hand or with a handheld mixer, constantly until the mixture feels warm to the touch and the sugar is melted. Rub a bit between your forefinger and thumb to feel if it is smooth. This will take about 2 minutes.
• ▢
  Attach the bowl to the mixer fitted with a whisk attachment and beat until the mixture is glossy, fluffy and completely cool, about 10 minutes. With the mixer on medium-low speed, add the butter a few tablespoons at a time mixing well after each addition. Once the butter has been fully incorporated, add the vanilla, mix well, add the cooled melted chocolate and mix well. With a spatula, scrape the sides and bottom of the bowl and stir it for a minute or two to knock out the air bubbles. Your frosting should be completely smooth. If the frosting starts to curdle or separate after adding the butter, don’t worry. Just keep beating it until it is smooth again. Frost cooled cupcakes.

Nutrition

Nutrition Facts

Gluten Free Mint Chip Cupcakes

Amount Per Serving

Calories 177 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 6g30%

Cholesterol 30mg10%

Sodium 81mg3%

Potassium 94mg3%

Carbohydrates 18g6%

Fiber 1g4%

Sugar 10g11%

Protein 2g4%

Vitamin A 265IU5%

Calcium 40mg4%

Iron 1.1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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