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Gluten Free Chocolate Peppermint Cupcake Recipe

Gluten Free Chocolate + Peppermint Cupcake Recipe

Alison Needham
I heart one-bowl cakes that don't even require an electric mixer. All you need is a bowl and a whisk (and some excellent cocoa powder). The buttermilk adds richness and moisture and a wonderfully tender crumb. This Gluten-Free Chocolate + Peppermint Cupcake recipe has classic holiday flavors. Each delicious bite is filled with rich chocolate, cooling peppermint, and crunchy peppermint candies. These are a delicious Christmas treat that's been on repeat in our house for many years!
Prep Time 15 mins
Cook Time 18 mins
Total Time 33 mins
Servings 18 cupcakes
Calories 310 kcal

Equipment

Ingredients
  

For the Peppermint Buttercream

Instructions
 

  • Preheat oven to 400°F. Line muffin tins with paper liners, or spray with gluten free cooking spray.
  • Mix, cocoa powder, flour, sugar, baking soda, baking powder, salt, and xanthan gum in a large bowl with a whisk. Add eggs, buttermilk, hot water, canola oil and vanilla extract and beat well until thoroughly combined.
  • Spoon dough into prepared muffin tins, filling each cup about ⅔ full. Bake for about 20-25 minutes, or until a toothpick inserted in the middle of the cupcake comes out clean. Let cool in the pan for 5 minutes, then remove to a cooling rack to finish cooling completely.
  • Make the frosting. Beat the butter with the powdered sugar, milk, extracts and salt until light and fluffy. Frost as desired when cupcakes have cooled.

Nutrition

Serving: 1cupcakeCalories: 310kcalCarbohydrates: 47gProtein: 3gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 47mgSodium: 318mgPotassium: 83mgFiber: 2gSugar: 37gVitamin A: 363IUCalcium: 43mgIron: 1mg
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