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Gluten free mint choc chip cupcakes

I made gluten free mint choc chip cupcakes for my Flutter Easter, i decorated them with fondant butterflies & flowers on piped grass.

Gluten Free

24 Servings


Mint choc chip cupcakes

  1. Preheat oven to 160-180 deg C (325-350 deg F)

  2. Line muffin tray with paper cases

  3. Place chocolate and milk in a small saucepan and stir over low heat until smooth

  4. Beat butter, eggs, peppermint essence and sugar with an electric mixer until the mixture turns a pale colour.

  5. Stir in flour, cocoa, and warm chocolate mix until mixed thoroughly

  6. Divide mixture among cases

  7. Bake for 25-30 minutes

  8. Place cakes on a wire rack to cool

Vanilla buttercream frosting

  1. Make up a batch of vanilla buttercream

To decorate

  1. Start by colouring your buttercream green, Spoon green buttercream into a piping bag or bottle fitted with a grass tip nozzle attached.

  2. On top of the cakes, starting at outside edge and working in circles, pipe buttercream by squeezing a small amount onto cake at 90 degree angle, pulling up and away when icing strand is long enough (about 3 cm) stop squeezing and pull tip away at various angles

  3. Push fondant flowers and butterfly lightly into iced grass


Mint choc chip cupcakes

  • 80g dark chocolate (chips)

  • 160ml milk (semi skimmed)

  • 90g butter (unsalted, at room temperature)

  • 2 large eggs

  • 0.5 tsp peppermint essence

  • 220g brown sugar

  • 100g gluten free self raising flour (sieved)

  • 2 tbsp cocoa powder

Vanilla buttercream frosting

  • vanilla buttercream

To Decorate

Buy Torie Jaynes Stylish Home Sewing on Amazon
Torie Jayne on Spoonflower

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