Chocolate Peppermint Cupcakes | Gluten-Free

Go Back

Recipe Image

Notes

Nutrition Label

–+ servings

5 from 43 votes

Rich, fudgy, and soft chocolate peppermint cupcakes. These cupcakes are packed with peppermint and will be loved by chocolate and mint lovers.

Prep Time20

Active Time20

Total Time40

Course: Dessert

Cuisine: American

Keyword: chocolate peppermint cupcakes, gluten free peppermint cupcakes

Yield: Cupcakes

Calories: 397kcal

Preheat the oven to 180°C (356°F).
In a microwave-safe bowl, melt the chocolate in 20-second intervals stirring after each until no lumps remain. Set the chocolate aside and cool slightly while preparing the other ingredients.
Combine the white rice flour, tapioca flour, corn starch, brown rice flour, xanthan gum, baking soda, baking powder, salt, and cocoa powder.
In a separate bowl, add the brown sugar, granulated white sugar, vegetable oil, eggs, vanilla extract, peppermint extract, buttermilk, and melted chocolate and mix using a whisk until combined. Then add the flour mixture and combine. Now, add the crushed candy canes and mix.
Align a cupcake tin with cupcake liners and fill each liner ⅔ full.
Bake the cupcakes for 17-20 minutes or until a toothpick inserted at the center comes out clean.

Using a handheld mixer or standalone mixer fitted with the paddle attachment, beat the butter on medium-high speed until light and fluffy (2-3 minutes).
Reduce the mixer speed to low and slowly add the powdered sugar followed by the meringue powder and mix until fully incorporated. Then add the vanilla extract and salt and beat until combined.
Use the buttercream frosting to decorate the cupcakes; you can also store the buttercream frosting in the fridge for up to two days. Before use, beat the buttercream frosting using a handheld mixer or standalone mixer to bring back its original creamy consistency.

Storage & Freezing: unfrosted cupcakes can be stored in an airtight container at room temperature for up to three days and can be stored in the fridge for up to a week. Frosted cupcakes should be stored in the refrigerator for a maximum of 7 days.
Dairy-Free Option: To make the chocolate cupcakes dairy-free replace the buttermilk with almond milk. Add one tablespoon of lemon to the almond milk and let it sit for 10 minutes until the milk thickens. Meanwhile, for the buttercream frosting, use vegan butter or vegetable shortening.