Peppermint Mocha Cupcakes, GF & DF

Rich and fluffy gluten-free and dairy free peppermint mocha cupcakes topped with a dark chocolate ganache and a dairy-free vanilla buttercream and crushed candy canes. The perfect guilt-free treat for the holidays!

Gluten-Free & Dairy-Free Peppermint Mocha Cupcakes

I’m bringing you one more delicious and nutritious holiday treat recipe: my gluten-free and dairy-free peppermint mocha cupcakes.

Peppermint chocolate is my all-time favorite holiday flavor. For me, it just screams holiday. I also just love the combination of rich chocolate with a pop of cool and fresh peppermint. It’s truly magical.

These cupcakes are also magical because you can’t even tell they are gluten and dairy free. The cupcakes are light and fluffy with a rich chocolate flavor, topped with a decadent dark chocolate ganache, and finished with a silky vanilla buttercream. You’re friend and family will be shocked when they learn these are actually nutritious too!

Main Ingredients

• quinoa flour
• walnut oil
• good quality cocoa powder, I used Ghirardelli
• coconut milk
• dark chocolate chips
• pepperment extract

How are these peppermint mocha cupcakes GF & DF?

First, I used gluten-free quinoa flour. Quinoa flour is made by grinding quinoa seeds to a fine consistency. It looks and feels like all-purpose flour so is a great gluten-free baking alternative. It’s also readily available at most grocery stores and health stores, such as Fresh Thyme or Whole Foods.

I also used walnut oil in replace of regular canola oil or butter. Walnut oil is extracted by pressing whole walnuts. It has a nutty and delicate flavor which makes it perfect for baking. It’s also contains some of the beneficial nutrients found in walnuts, such as unsaturated fatty acids and high levels of antioxidants. I found it for the first time at my local grocery store and decided to give it a try in replace of my typical healthier fat choice of coconut oil. I’m now a huge fan and highly recommend it! A huge bonus is it’s already in liquid form, unlike coconut oil, so there is no extra step of melting the oil.

Finally, I used coconut milk to keep these cupcakes dairy-free. Coconut milk is still rich and high in fat, so it creates a moist delicious cupcake. Quick tip – Many times, the canned coconut milk separates leaving you with the cream at the top and coconut water at the bottom bottom. It needs to be shaken or stirred well so the coconut milk is well-mixed before using.

Are these cupcakes difficult to make?

Not at all. They are made just like a typical chocolate cupcake recipe and it take only 15 minutes to prepare the batter.

I also used a store bought dairy-free and gluten-free buttercream to make these cupcakes even easier. I used Simple Mills organic vanilla buttercream. To spruce it up and add more flavor, I added 2 teaspoons of peppermint extract. You can find this buttercream at most local health stores as well.

There is an extra step of dipping the cupcakes in dark chocolate ganache. But this is really pretty simple as well. You can microwave the dark chocolate in the microwave in under 5 minutes and simply dip the top of each cupcake in the melted chocolate. It takes a few extra minutes, but adds another layer of flavor and makes the cupcakes pretty!

Other holiday recipes

• Paleo Pecan Pie Bars
• Dark Chocolate Fruit and Nut Bark
• Ultimate Almond Butter Cookies

Enjoy!

These peppermint mocha cupcakes are light and fluffy, bursting with the perfect amount of peppermint flavor, and topped with a luscious dark chocolate ganache and a creamy vanilla buttercream. You would never guess they are gluten-free and dairy-free!

If you make these peppermint mocha cupcakes, please leave a comment below.  I absolutely love to hear from you guys and your thoughts on my recipes. And of course, if you do make this recipe, don’t forget to tag me on Instagram or pin it on pinterest, cuz sharing is caring!