St. Patrick’s Day is fast approaching. A day in which everyone is a little bit Irish, partaking in everything green. While I’ve never been a fan of green beer (something I was not sad to lose due to my inability to have gluten), I love a reason to experiment while also having a glass of wine. It is also the end of girl scout cookie season, so what better way to celebrate than a sweet treat. These cupcakes are moist and delicate with a hint of sweetness. They combine two flavours that come together in a magical dance that appeals to young and old alike.
Recipe makes 20-24 Cupcakes
Ingredients for the Gluten-Free Chocolate Cupcake
- 4 ounces bittersweet chocolate, finely chopped
- 1/3 cup Dutch-process cocoa ( Hersey’s works in a pinch)
- 1/2 cup of boiling coffee
- 3/4 cup plus 2 tablespoons Pamela’s Gluten-Free all-purpose flour
- 1/2 cup sugar
- 1/4 cup light brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup sour cream, preferably at room temperature
- 1/4 cup vegetable oil
- 2 large eggs and one egg yolk, preferably at room temperature
- 2 teaspoons white vinegar
- 1 teaspoon vanilla extract
- 1/2 cup of almond milk
Ingredients for the Mint Buttercream Frosting
- 3 cup butter, softened
- 2 teaspoon vanilla extract
- 3 teaspoons mint or peppermint extract
- 4-6 cups powdered sugar
- green food dye, to sight
Creation of the Gluten Free Chocolate Cupcakes
- Preheat the oven 350 degrees and line a cupcake pan with cupcake liners.
- In a heat proof bowl place chocolate and cocoa powder. If the coffee is not already heated, place in the microwave until it comes to a boil. Pour the boiling coffee over the chocolate and cocoa powder. Mix until the texting is silky then put aside.
- In a small bowl combine sugar, gluten-free flour, salt and baking powder.
- In a large bowl whisk together sour cream, eggs, vinegar and vanilla.
- Pour the chocolate mixture into the wet ingredients until combined.
- Slowly add the flour mixture until just combine. Be careful not to over-mix the batter. The batter will resemble a brownie batter.
- Add in the almond milk to loosen the mixture up.
- Using an ice cream scoop, scoop the batter into the cupcake liners.If you don’t have an ice cream scoop a spoon will work just fine.
- Bake in the oven for 25-30 minutes. I found that because I loosen the mixture with milk they need longer than 25 minutes.
- Remove from oven and let cool completely.
Creation of the Mint ButtercreamFrosting
Note: I had the bright idea to combine all the ingredients at once without softening the butter. Luckily, this worked out for me, however below are the directions I should have used.
- Cream butter in a KitchenAid or using a mixture.
- Add vanilla and mint extract.
- Slowly add powdered sugar.
- Add food coloring until it is as green as you’d like.
- Place in a sandwich bag and cut the tip off to form a piping bag.
Assemble the Gluten-Free Thin Mint Cupcakes
This is simple. Once the cupcakes have cooled and been removed from the pan, take the piping bag in hand. Starting on the outside of the cake slowly make a circle around the edge. Continue this circle snaking inward until you reach the center peak. If you’re feeling Irish or it’s around St. Patrick’s Day add gold sprinkles.And there you have it, a cupcake that tastes remarkably like a thin mint.