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Chocolate Peppermint Cupcakes

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

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

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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More About This Recipe

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!