Mint Chocolate Chip Cupcakes Recipe — Refreshing Chocolate Treat

Mint Chocolate Chip Cupcakes, Gluten Free, Vegan

• 1 ¼ cups Sarah’s gluten free flour blend
• ½ cup good quality cocoa powder
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon sea salt
• ½ cup unsweetened coconut milk
• ½ cup water
• 1 tablespoon white vinegar
• ½ cup organic cane sugar
• ½ cup organic brown sugar
• ⅓ cup sunflower seed or canola oil
• 1 ½ teaspoon pure vanilla extract

mint chocolate chip buttercream

• ½ cup Earth Balance vegan butter softened
• ¼ cup Spectrum organic non-hydrogenated shortening
• 3 ½ cups organic powdered sugar sifted
• 2-4 tablespoon coconut milk coffee creamer
• 1 teaspoon pure vanilla extract
• ¼ teaspoon pure peppermint extract
• 1-2 drops green food coloring optional
• ⅓ cup chocolate chips finely chopped

• Preheat oven to 375°F. Line a cupcake pan with paper liners. Sift together the gluten-free flour blend, cocoa powder, baking powder, baking soda and salt; set aside.

  In a large bowl, whisk the coconut milk, water and white vinegar. Stir in the cane sugar, brown sugar, oil and vanilla. Gradually whisk in the dry ingredients until smooth, then beat for 1 minute. Divide the batter among the prepared liners and bake 16–18 minutes, or until a toothpick comes out clean. Transfer cupcakes to a rack and cool completely.

• To make the buttercream: In the bowl of a stand mixer, beat the vegan butter and shortening for 1 minute. Add the sifted powdered sugar and 2 tablespoons of the coconut milk creamer and beat 2 minutes more. Add vanilla and peppermint extracts and optional green food coloring; add another 1–2 tablespoons creamer if needed to reach a spreadable consistency. Beat until light and fluffy, then gently fold in the finely chopped chocolate chips. Pipe or spread the buttercream onto cooled cupcakes.
• Store cupcakes covered and enjoy within 1–2 days for best texture and flavor.