2.07.2017

Mint Chocolate Chip Cupcakes (dairy + gluten free)

It's birthday week! Or.... really just an excuse to make cupcakes. ;)

I always try and create a new cake/dessert recipe for my birthday, because no one else in this house is making me a cake, and buying one really isn't much of an option. Last year it was these amazing strawberry cupcakes, that are probably my favorite ever. I posted the question on my Facebook page about what flavor I should try this year, and as soon as I read "Mint Chocolate Chip" I knew that was it!



So I set to work... and came up with these delicious Mint Chocolate Chip Cupcakes, which I think are pretty delicious!

Mint Chocolate Chip Cupcakes (dairy + gluten free)

Cupcakes:
3/4 cup dairy free milk
2 Tbsp apple cider vinegar
1 1/2 cups gluten free all purpose flour
1 cup sugar
1/2 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
2 eggs
1/4 cup applesauce
1 tsp Rodelle organic chocolate extract (optional)
1/4 tsp mint extract
1/2 cup Enjoy Life dark chocolate morsels

Frosting:
1 cup shortening
1 lb powdered sugar
1/4 cup water
1/2 tsp mint extract
4-6 drops green food color (optional)
Pinch of salt

Preheat oven to 350 degrees. In a small bowl or measuring cup, combine the dairy free milk and apple cider vinegar. Set aside. Line a cupcake pan with paper liners. 

In a medium mixing bowl, whisk together the gluten free flour, sugar, cocoa powder, baking soda and salt. In another large mixing bowl, combine the eggs, dairy free milk/vinegar mixture, applesauce, chocolate extract (if using) and mint extract. Add the dry ingredients to the wet ingredients and mix until just combined. Using a 1/4-cup measuring cup or ice cream scoop, fill each well 3/4 full of batter.

Reduce oven heat to 325 degrees, place pan in oven and bake for 30 minutes. Remove from oven and allow cupcakes to cool completely on a wire rack.

For the frosting, combine the shortening and powdered sugar in a mixing bowl. Begin mixing on low speed and slowly pour the water in until the mixture reaches a thick, yet creamy consistency. Increase the speed to medium and add the mint extract, food coloring (if using) and salt. Increase speed to high and whip for 3-5 minutes. Transfer frosting to a piping bag and pipe onto cooled cupcakes. 

Garnish with shaved chocolate, mini chocolate chips, or a dusting of cocoa powder. 








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