Real Recipes From Real Home Cooks ®

chocolate mint cupcakes (no gluten/dairy!)

(1 rating)
Recipe by
Seattle, WA

This is the best cake recipe my family has ever had. It just happens to be a gluten free recipe. We aren't gluten avoiders, but I made this once for a friend, and my family (and my own cravings) won't let me go back to regular cakes. Very moist and fudgie. People (also not gluten avoiders) tell me they crave this cake so much they dream about it...I am not kidding. I created this recipe with inspiration from The Salty Cod blog's "Spicy Chocolate Black Bean Cakes," Oct. 2008. You can see I altered it quite a bit, but that was my starting point. Thank you, Elise, for the inspiration.

(1 rating)
yield 23 serving(s)
cook time 20 Min
method Bake

Ingredients For chocolate mint cupcakes (no gluten/dairy!)

  • 3 can
    (4 1/2 cups) black beans, drained & rinsed
  • 9
  • 3 1/4 c
  • 3/4 c
    cocoa powder
  • 2 1/4 tsp
    baking soda
  • 3 tsp
    peppermint extract / peppermint oil
  • 1 c
    coconut oil
  • 2 tsp
    vanilla extract
  • 1/2 tsp
    peppermint extract/ peppermint oil
  • 1 1/4 c
    cocoa powder
  • 5 c
    powdered sugar
  • 1 1/4 tsp
  • 3/4 c
    plus 2 tbsp. coconut milk
  • semi-sweet chocolate chips
  • rainbow dot sprinkles
  • fresh mint leaves

How To Make chocolate mint cupcakes (no gluten/dairy!)

  • 1
    In food processor/ blender, purée black beans and eggs. Transfer to mixing bowl.
  • 2
    Stir in sugar, cocoa powder, baking soda, and mint. Mix well.
  • 3
    Cupcakes are cute, but are a pain. The easiest thing with this recipe is a 9” x 13” pan. For cupcakes: Using paper cupcake liners, prepare cupcake tins for 24 cupcakes. Fill with batter almost to top, using a measuring cup as a dipper, and a spoon to catch drips. Bake at 375 degrees Fahrenheit for about 20 minutes, until centers no longer jiggle when you move the pan. Beware that cupcakes are likely to drip onto oven floor when something underneath to catch drips. For 9”x 13” pan: Coat pan bottom and sides lightly with oil before filling. Bake at 350 degrees Fahrenheit, till center no longer jiggles, about 45 minutes.
  • 4
    Cream all of the frosting ingredients together using an electric mixer.
  • 5
    For cupcakes: Carefully loosen cupcakes with a table knife, after they have cooled for a moment, then remove to cooling racks. They likely will stick and break easily. Frost cooled cupcakes (the centers will have fallen a bit and left a nice hole to pile the frosting up in the middle, which makes for nice cake-to-frosting ratios when eating.) Top with colored dot sprinkles and chocolate chips, or chocolate chips and small fresh mint leaves. The chocolate chips add one more dimension of texture and indulgence to these OMGoodness sinfully chocolate delights. These will equal or out-do just about ANY chocolate cake you have ever had. For 9 x 13" pan: Just frost when cake is cooled, and top with a sprinkling of chocolate chips. Cake tastes even better the second day. Keep in fridge.