Chocolate Cupcakes with Mint Frosting


My friend made these chocolate cupcakes with mint frosting.  She said the cupcakes have a good, fluffy texture, definitely something to be celebrated in a gluten-free dessert!  The cheerful colors also feel very appropriate for spring and Easter.


Chocolate Cupcakes
From Pinum314

Yield: 14-18 cupcakes

For the cupcakes:

  • 15 g cornstarch
  • 20 g potato starch
  • 60 g brown rice flour
  • 42 g cocoa powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 200 g sugar
  • 1/4 teaspoon xanthan gum
  • 1/3 cup (68 g) vegetable oil
  • 1/2 cup (131 g) milk
  • 2 eggs
  • 2 teaspoons (10 g) vanilla extract

For the frosting:

  • 1/4 cup butter, softened
  • 1 – 1 1/4 cups powdered sugar
  • 1 tablespoon heavy cream
  • 1/2 teaspoon vanilla OR mint extract
  • Pinch of salt
  • Green food coloring (optional)
  • Sprinkles (optional)


Make the cupcakes:

  1. Preheat oven to 350°F.  Line 14-18 muffin cups with cupcake liners.
  2. In a large mixing bowl, combine all the dry ingredients.
  3. Stir in all the wet ingredients until well mixed.
  4. Divide evenly among 14-18 muffin cups.  You don’t want to fill more than halfway, because the cupcakes will puff up a lot.
  5. Bake about 20 minutes.  Cool completely before frosting.

Make the frosting:

  1. In the bowl of a stand mixer fitted with a paddle attachment, or in a large mixing bowl with a hand mixer, cream the butter.
  2. Add powdered sugar and beat until smooth.
  3. Add heavy cream, vanilla OR mint extract, salt, and food coloring (if using).  Beat until smooth.
  4. Spoon frosting over cupcakes and top with sprinkles, if desired.
  5. Let frosting set before eating.

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