Gluten-Free Peppermint Mocha Cupcakes: Your New Holiday Fave

Let’s talk about the perfect holiday treat: rich, fudgy cupcakes infused with dark cocoa and a hint of peppermint. These Gluten-Free Peppermint Mocha Cupcakes are here to steal the show this season. Whether you’re hosting a holiday party, baking for friends and family, or just treating yourself, these cupcakes are guaranteed to impress. And the best part? They’re gluten-free, easy to make, and packed with a few surprising health perks.

Why You’ll Love These Cupcakes

These cupcakes are everything the holidays should be: cozy, indulgent, and just a little bit magical. The rich dark chocolate paired with refreshing peppermint creates the ultimate festive flavor combo. And because they’re gluten-free, they’re a treat everyone can enjoy.

Perfect for holiday parties, cookie swaps, or even just a sweet night in, these cupcakes are sure to become a seasonal favorite. If you bake them, let me know! Share your creations on Instagram and tag me—I can’t wait to see your frosted masterpieces.

Cheers to holiday baking and all the chocolatey goodness!

Gluten Free Chocolate Peppermint Cupcakes

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Because the holidays deserve a little chocolate magic...and maybe a hint of peppermint too! These Gluten-Free Peppermint Mocha Cupcakes are rich, fudgy, and topped with the dreamiest frosting. Perfect for every festive gathering or just when you need a little treat. Bonus for women over 50: Dark cocoa is loaded with antioxidants that help combat inflammation and support heart health—so yes, these cupcakes are basically self-care. Who's baking this season?

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Course Dessert

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Equipment

• cupcake pan and liners
• Electric Mixer
• piping bag or spatula
• cooling rack

Ingredients

  

• 2 cups sugar
• 1 ¾ cups gluten free flour (such as cup-4-cup)
• 1 ¾ cups Hershey's unsweetened dark cocoa
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 large eggs
• 1 cup strong black coffee
• 1 cup plant milk combined with 1 tbsp lemon juice
• ½ cup coconut oil
• 1 tsp pure vanilla extract

Peppermint Mocha Frosting Ingredients

• ¾ stick unsalted butter at room temperature
• ¾ cup Hershey's unsweetened dark cocoa
• 2 ⅔ cups confectioners' sugar
• ⅓ cup plus 1 tbsp plant milk
• 1 tsp organic peppermint extract

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Instructions

 

• Preheat the oven to 350°F. Line a cupcake pan with decorative cupcake liners.
• Combine the dry ingredients in a large mixing bowl.
  2 cups sugar, 1 ¾ cups gluten free flour, 1 ¾ cups Hershey's unsweetened dark cocoa, 2 tsp baking soda, 1 tsp baking powder, 1 tsp salt
• Add the wet ingredients—eggs, coffee, plant milk mixture, coconut oil, and vanilla extract—and beat with an electric mixer on medium speed for about 2 minutes until the batter is smooth.
  2 large eggs, 1 cup strong black coffee, 1 cup plant milk combined with 1 tbsp lemon juice, ½ cup coconut oil, 1 tsp pure vanilla extract
• Pour the batter into the cupcake liners, filling each about two-thirds full.
• Bake for 15–20 minutes or until a toothpick inserted into the center comes out clean. Let cool completely.
• While the cupcakes cool, make the frosting. Beat all frosting ingredients in a large bowl until smooth and creamy.
  ¾ stick unsalted butter, ¾ cup Hershey's unsweetened dark cocoa, 2 ⅔ cups confectioners' sugar, ⅓ cup plus 1 tbsp plant milk, 1 tsp organic peppermint extract
• Frost the cupcakes with a piping bag or spatula and sprinkle with crushed candy canes or chocolate shavings for a festive finish.

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Baking Tips for Success

1. Room Temperature Ingredients: Always bring your eggs and butter to room temperature before baking. It makes for a smoother batter and fluffier cupcakes.
2. Gluten-Free Flour: A high-quality gluten-free flour blend, like Cup4Cup, works best for this recipe. It mimics regular flour beautifully, so no one will even know these are gluten-free!
3. Strong Coffee for Richness: Don’t skip the coffee! It enhances the chocolate flavor without making the cupcakes taste like coffee.
4. Perfect Peppermint Frosting: Use organic peppermint extract for a clean, refreshing flavor. A little goes a long way, so don’t overdo it.

Kitchen Tools You’ll Love

• Cupcake Pan and Liners: Decorative liners add a festive touch.
  Electric Mixer: Essential for a smooth batter and perfectly whipped frosting.
• Piping Bag or Spatula: For frosting the cupcakes beautifully.
• Cooling Rack: Helps cupcakes cool evenly and quickly.

Tried this recipe?Let us know how it was!

Health Benefits of These Festive Cupcakes

Yes, dessert can be indulgent and offer a little goodness for your body. Here’s why these cupcakes are worth baking:

• Antioxidant Boost from Dark Cocoa: Dark cocoa is rich in flavonoids, powerful antioxidants that help reduce inflammation and support heart health. Studies suggest that dark chocolate may also improve blood flow and lower blood pressure.
• Plant Milk Benefits: Using plant milk combined with lemon juice adds a touch of creaminess while being dairy-free. Many plant milks, like almond or soy, are fortified with calcium and vitamin D, which support bone health—important for women over 50.
• Coconut Oil Magic: Coconut oil provides healthy fats that may help boost energy and improve cholesterol levels when used in moderation.

These cupcakes may feel indulgent, but they come with ingredients that add a little something extra to your health and wellness this holiday season.