Gluten-Free Chocolate Peppermint Cupcakes

If you’re on the hunt for a unique and refreshing cupcake flavor, look no further than Gluten-Free Chocolate Peppermint Cupcakes.

These little treats combine the rich taste of chocolate with the cool, invigorating flavor of peppermint, making them a delightful choice for any occasion.

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Why Gluten-Free

Choosing gluten-free options allows more people to enjoy delicious baked goods without the worry of gluten-related sensitivities.

Whether you’re gluten-intolerant or simply exploring gluten-free diets, these cupcakes offer a delectable experience.

The Flavor Combination

The blend of chocolate and peppermint is a classic pairing that’s both bold and refreshing.

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The chocolate provides a deep, rich base while the peppermint adds a cool, invigorating twist. It’s a match made in cupcake heaven. The same with these Rum & Ginger Cupcakes With A Creamy Rum Frosting.

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If you love the combination of chocolate and peppermint, these cupcakes are for you. If you love dessert, but need a gluten-free option, these cupcakes are for you. If you stopped eating wheat flour based desserts, then this cupcake is for you.

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These cupcakes are versatile enough to be enjoyed any time. Whether you’re hosting a party, bringing a treat to work, or simply treating yourself, gluten-free chocolate peppermint cupcakes are sure to impress.

Gluten-Free Chocolate Peppermint Cupcakes

1 ½ cups ground oats

½ cup sugar

½ cup cocao powder

2 teaspoons baking powder

Pinch of salt

1 mashed banana

¼ cup avocado oil or lite olive oil

¾ cup almond milk

½ tablespoon apple cider vinegar

1 teaspoon vanilla

Frosting:

3 cups powdered sugar

2 tablespoons of heavy cream, to thicken frosting

1/4 to 1/2  teaspoon peppermint extract

2 drops food coloring, optional

Preheat oven to 350 degrees

Line a cupcake pan with 12 cupcake liners. Set aside.

Place oats in a blender and grind until fine.

Add ground oats, sugar, cacao powder, baking powder and salt in a medium bowl, whisking until well combined.

Next, add the mashed banana, oil, milk, apple cider vinegar and vanilla. Continue to whisk until smooth.

Divide batter among the 12 cupcake liners and bake in preheat oven for 20-25 minutes or until they start to firm on the top. Let cool completely before frosting.

Making The Frosting

Add powdered sugar, cream, peppermint extract and green food coloring, if using, to a medium sized mixing bowl. Use electric mixer to blend until smooth. Add more cream, a little at a time as you’re mixing to create the consistency you want.

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After you have frosted the little cakes, arrange on a dessert plate, and serve with milk, coffee, or your favorite dessert beverage.

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Try These Paleo Blueberry Cupcakes and read more here about Gluten-Free Baking.

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