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!
- 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
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!
GF & DF Peppermint Mocha Cupcakes
Rich and fluffy gluten-free and dairy free peppermint mocha cupcakes topped with a coconut oil buttercream and crushed candy canes. The perfect guilt-free treat for the holidays!
- 1 cup quinoa flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup unsweetened shifted cocoa powder I used Ghirardelli
- 2 eggs room temperature
- 1/4 cup dark brown sugar
- 3/4 cup cane sugar
- 1/3 cup walnut oil
- 1/2 cup coconut milk full fat
- 1 teaspoon vanilla
- 2 teaspoons peppermint extract
- 1/2 cup boiling water
- 1 tablespoon expresso powder
- 1 cup dark chocolate chips
- 1 tablespoon coconut oil
- 1 container of Simple Mills vanilla buttercream
- 2 teaspoons peppermint extract
- 2 candy canes crushed, for topping
Line cupcake tin with cupcake holders and preheat oven to 350 degrees.
Mix all of the dry ingredients together. Set aside.
Whisk together eggs, sugar, and oil until well-combined and the sugar is dissolved. Mix in coconut milk, vanilla, and 2 teaspoons of the peppermint extract and whisk until well-combined and there are no lumps.
In separate bowl, mix together espresso powder and boiling water.
Combine the dry ingredients with half of the coconut milk mixture, stirring well. Add in half of the boiling water mixture. Repeat process until all the ingredients are combined, ending with the boiling water mixture.
Divide batter among lined cupcake cavities. Bake for 16-18 minutes or until toothpick come out clean.
Allow to cool completely.
To make ganache, add dark chocolate chips and coconut oil to a microwave safe bowl and heat in increment of 30 secodns at 50% powder until chocolate is fully melted.
Dip the top of the cupcake in the dark chocolate ganache. Allow the chocolate to cool and harden.
Mix together the store bought buttercream and 2 teaspoons peppermint extra. Add to a piping bag (or a regular plactic bag with corner cut) and top each cupcake with a generous portion of buttercream.
Garnish with crushed candy canes.
Serve and enjoy!
Do not overfill the cupcake liners. Only fill till halfway or they will overflow or not rise properly.
Use a good quality cocoa powder for the best taste.
I used Simple Mills white buttercream as it is gluten-free and dairy-free. I found it at Fresh Thyme Market, but it can be found at other health stores.