Gluten Free and Eggless Mint Chocolate Cupcakes


I spend a lot of time reading other baking blogs, and see all these references to candies and confections sold in other parts of the world, such as Tim Tams, tootsie rolls etc. We don’t get a lot of these in the mainstream stores in Singapore, and so when shopping in my local NTUC I found Andes chocolate mints, I semi freaked out. I knew I HAD to bake something with these, and thus I present, these delicious mint chocolate cupcakes.

These are filled with chopped andes chocolates mints, but you could use any brand of chocolate mints, or these really exciting dark chocolate and mint morsels.
The chocolate cupcake is highly dense and fudge-like, and is wonderfully balanced by a light and airy mint whipped cream. This balance definitely makes for a highly delectable and pretty cupcake.

For the cupcakes:
1-3/4 cup gluten free all-purpose flour
3/4 cup cocoa powder
1-1/2 tsp baking powder
1-1/2 tsp baking soda
3/4 tsp salt
2 cups scant white sugar
Egg replacer equivalent of 2 eggs
1 cup milk
1/2 cup vegetable oil
1/2 cup boiling water
1 cup chopped mint chocolates, or mint chocolate chips/morsels

For the mint whipped cream:
1 cup whipping cream (heavy cream)
3 tablespoons powdered sugar
Few drops of green food coloring
Few drops of peppermint extract (depending on how potent your extract is)

Melted chocolate, to decorate (Optional)

For the cupcakes:
Preheat the oven to 175°C. Line a cupcake pan with cupcake liners.

In a medium sized bowl, sift the flour, cocoa powder, baking powder, baking soda and salt.
In a separate bowl, mix the sugar, egg replacer, milk and oil together. Fold in the sifted flour mixture, until well-combined. Using an electric mixer, mix for about a minute, or until well combined.

Add the boiling water and stir in. Fold in the mint chocolate pieces/chips/morsels.

Using an ice cream scoop, spoon the batter into the cupcake liners, until about 2/3rd full. Bake for 15 – 17 minutes, or until well risen and springs back when pressed gently. (Inserting a toothpick may not work as this cupcake is very dense and fudge-like). Allow the cupcakes to cool before frosting, and refrain from eating too many (if possible).


For the mint whipped cream:
Chill your mixing bowl and the whisk attachment of your electric mixer in the freezer for 15 minutes before using.

In the chilled bowl, pour the whipping cream and whisk until very slight peaks form. Add the powdered sugar, and whisk until soft peaks for.

Add a few drops of green coloring (I advise you to do this drop by drop, mixing after each drop), until the desired colour is reached. For me, a very slight green tinge is the most appealing and appetising.
Next, add the peppermint extract, drop by drop, mixing and tasting after each drop. Its important to do this drop by drop as different brands have different potencies, and adding too much extract is definitely unpalatable. If you do happen to add too much extract, simply pour in more whipping cream and whisk.

Once the cupcakes have thoroughly cooled, begin assembly. Pipe the mint whipping cream on the cupcakes as fancy as you like, or do it the simple way – spooning a dollop of cream on the cupcakes.
Optional: Drizzle with melted chocolate if you’re going for fancy. Or if you love chocolate.




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s