Gluten Free Chocolate Cupcake Recipe with Mint Buttercream Frosting
This gluten free chocolate cupcake recipe has a base that is so rich, moist, and easy to make. Topped with the creamiest mint buttercream frosting that has no sugar, making it the most refreshing dessert for those chocolate and mint lovers who might be a bit more health conscious!
Ingredients
- 2 cups almond flour sifted
- ½ cup tapioca flour
- 1 cup cocoa powder
- 2 tsp espresso powder
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 4 eggs room temperature
- ½ cup ghee * room temperature, melted
- ½ cup monk fruit sweetener *
- 2 tbsp maple syrup
- 1 tsp vanilla extract
- ½ cup almond milk *
Mint Buttercream Frosting
- 1 cup plant-based butter * room temperature
- 1 tsp vanilla extract
- ½ tsp peppermint extract
- 3 cups powdered monk fruit sweetener *
- 2-3 tbsp almond milk *
- natural green food coloring optional, as desired
- chopped chocolate optional, for decoration
Instructions
- Begin by preheating the oven to 350F and line your cupcake baking tin with both oil and paper liners.
- In a large mixing bowl, sift the almond flour and combine the remaining dry ingredients of tapioca flour, cocoa powder, espresso powder baking soda, baking powder, and salt. Using a whisk, mix ingredients together and set aside.
- Using a stand mixer or large bowl with hand mixer, mix together the eggs, ghee, monk fruit, maple syrup, and vanilla extract until well incorporated (about 3 minutes)
- Gently pour the dry ingredients into the wet and almond milk. Using the stand mixer or electric hand mixer, mix together briefly, making sure lumps are gone, but to not over-mix the batter. Distribute evenly into lined cupcake pan. Bake for 13-15 minutes. Remove from oven and allow to cool before topping.
Mint Buttercream Frosting
- Using a stand mixer or electric hand mixer, blend together the butter, vanilla extract, peppermint extract.
- In increments, slowly add the powdered monk fruit sweetener one cup at a time, adding a tablespoon of almond milk to get a consistency you like. Mixture should be thick, but easy to work with and not runny.
- Using a piping bag or gallon sized ziplock bag, pipe buttercream onto cupcakes once they are cooled completely. Top with chopped chocolate if you desire. Enjoy!
Notes
*Monk fruit sweetener can be replaced with your sugar of choice. I prefer it as it keeps the sugar content extremely low, keeping blood sugar levels in check and preventing any mood swings or major cravings. If you do decide to use granulated sugar or an alternative sugar, be sure to adjust the amount as you'll most likely need more than what this recipe recommends.
*powdered monk fruit sweetener can be made by measuring out monk fruit sweetener and then adding it to a blender for just a moment, creating a wonderful powdered sugar that can be used in SO many ways that has a sugar content of 0. Definitely recommend for those needing to keep mindful of blood sugar levels!
*plant based butter can be replaced with regular grass fed butter if you don't mind the recipe not being vegan
*same with almond milk, any milk or dairy free milk of choice will work great.