Celebrate the season with these decadent mint chocolate cupcakes! These peppermint chocolate cupcakes feature a fluffy mint chocolate sponge, layered with mint chocolate ganache, topped with a luscious whipped chocolate cream frosting.
Enjoy these cupcakes with a warm cup of authentic spiced masala chai or our cozy pumpkin spice tea!
If you are looking for more delicious ways to celebrate the holiday season - you will love these festive mint chocolate cupcakes!
These layered cupcakes are the perfect treat for Christmas or any special occasion. Each bite combines the refreshing flavor of peppermint with the rich chocolate notes, making them an irresistible treat!
Like our healthy gingerbread cake recipe, these peppermint chocolate cupcakes are refined sugar-free, making these a versatile option!
Whether you are looking for a fun dessert, snack or treat for the holidays, you will love these layered mint chocolate cupcakes!
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Why this Recipe Works
- Fun, festive and wholesome: The combination of peppermint and chocolate makes these cupcakes cozy, refreshing and perfect for the holiday season! Plus this recipe uses no artificial food coloring or refined sugar!
- Gluten-free and refined sugar-free: Made with almond flour and maple syrup, these cupcakes are a healthier, gluten-free option!
- Air fryer or oven: Whether you prefer baking in the oven or the air fryer, these cupcakes are quick and easy to make.
Notes on Ingredients
For the Chocolate Mint Cupcakes:
- Almond flour: use blanched almond flour (not almond meal). This is the base of the sponge.
- Baking powder and baking soda: Helps the cupcakes rise for a fluffy texture.
- Raw cacao powder: for a rich chocolate flavor.
- Eggs: for structure and moisture.
- Maple syrup: to sweeten these cupcakes, also adding moisture and a depth of flavor.
- Vanilla extract: for a warm vanilla flavor.
- Peppermint extract: for a mint flavor.
- Olive oil: Keeps the cupcakes tender (I prefer to use olive oil rather than vegetable oil for the nutrient benefits of olive oil including antioxidants).
- Coffee: this is optional, used to enhance the chocolate flavor in the cupcakes.
- Milk: for moisture. Use dairy or non-dairy milk.
For the Mint Chocolate Ganache:
- Coconut Oil: Creates a silky-smooth ganache.
- Raw cacao powder: for a rich, chocolate taste.
- Maple syrup
- Peppermint extract and vanilla extract: Adds a refreshing minty note.
For the Chocolate Frosting: this recipe uses our whipped chocolate cream frosting recipe. Make a batch of this for these mint chocolate cupcakes. For this you will need double cream and either store-bought dark chocolate or homemade chocolate.
See recipe card for a list of all ingredients and full quantities.
Substitutions and Variations
- Decoration: Use your preferred decorations including chocolate chips, crushed candy canes or shaved chocolate for extra enjoyment.
- Frosting: Adjust the frosting as desired, including substituting with a peppermint cream cheese frosting for a tangy contrast to the rich chocolate.
- Chocolate chips: Fold some chocolate chips into the batter for extra gooeyness.
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Preparation Tips
- Chocolate cream frosting: these cupcakes go well with our whipped chocolate cream frosting. Tip: I recommend making this frosting a day before baking the cupcakes (or a few hours before), to allow enough time for the cream to chill in the fridge before whipping.
- Mint chocolate ganache: make this ganache whilst the cupcakes are baking to save time.
How to Make Mint Chocolate Cupcakes
Step 1: Mix the dry ingredients. Using a sieve, sift the almond flour, baking powder, baking soda, salt, and cacao powder into a bowl and whisk to combine.
Step 2: Mix the wet ingredients. In a separate bowl, whisk the eggs, maple syrup, olive oil, vanilla, peppermint extract, milk and coffee.
Step 3: Combine wet and dry ingredients, to form a smooth mint chocolate cupcake batter.
Step 4: Transfer cupcake batter into a greased or lined cupcake tray, or silicone cupcake mould (if baking in the air fryer). Preheat air fryer or oven. Bake cupcakes in the air fryer at 160°C/320°F for 12-15 minutes, or in the oven at 170°C/350°F for 15-17 minutes, or until a skewer inserted in the centre of the cupcake comes out clean. Once baked, allow cupcakes to cool in the tray for 5-10 minutes, before transferring onto a cooling rack.
Step 5: Make the mint chocolate ganache. Add melted coconut oil in a large mixing bowl. Sift in cacao powder. Add in warm maple syrup, peppermint extract and vanilla extract and mix with a silicone spatula until combined and smooth. Set aside.
Step 6: Whip the chocolate cream frosting. Transfer the chilled chocolate cream into a large mixing bowl. Using an electric whisk, whip the chocolate cream frosting for 3-4 minutes, or until light and fluffy.
Step 7: Assemble. Once the cupcakes have baked and cooled, slice each one in half horizontally. Spread a layer of chocolate mint ganache over the bottom half, then place the top half back on.
Step 8: Decorate. Pipe the chocolate cream frosting on top of each cupcake. Decorate with optional toppings including chocolate shavings. Serve and enjoy.
Expert Tips
- Sift the dry ingredients: using a sieve, sift the dry ingredients including baking powder and cacao powder to remove any lumps and ensure the batter is smooth.
- Use coffee: although optional, coffee brings out the delicious chocolate flavor in these cupcakes.
- Mint chocolate ganache: freeze any leftover mint chocolate ganache, then shred this on top of cupcakes for mint chocolate shavings.
How to Serve These Mint Chocolate Cupcakes
Serve these mint chocolate cupcakes with a cup of freshly brewed coffee, iced coffee, milk or tea!
These cupcakes are a great snack or fun dessert with other comforting classics, including our vegetarian lasagna recipe, quick roasted pumpkin soup recipe and fresh cranberry and orange juice recipe.
Recipe FAQs
These mint chocolate cupcakes are best stored in the fridge in an airtight container for up to 3 days. Alternatively, you can store this cake in the freezer (see below).
Yes, you can freeze these mint chocolate cupcakes (frosted) for up to 3 months. Store in a freezer-friendly airtight container. Allow to fully defrost at room temperature for at least 2-3 hours before serving.
Avoid overbaking the cupcakes and ensure your batter is well-mixed but not overworked. The olive oil, milk, eggs and almond flour help keep these moist mint chocolate cupcakes tender.
Suggested Dessert Recipes
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Mint Chocolate Cupcakes
Ingredients
Mint Cupcakes:
- 60 g almond flour (½ cup almond flour packed)
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- Pinch of salt
- 23 g cacao powder or ¼ cup
- 2 eggs (egg sizes vary - see notes)
- 3 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 3 tablespoon olive oil
- 1 tablespoon strong coffee e.g., Napoli blend
- 2 tablespoon milk your choice of dairy or plant-based
- ¼ teaspoon mint extract
Mint Chocolate Ganache:
- ¼ cup coconut oil melted
- ½ cup cacao powder
- ¼ cup maple syrup add 1–2 tablespoon more for a thinner/sweeter ganache
- ⅛ teaspoon mint extract
- ⅛ teaspoon vanilla extract
Whipped Chocolate Cream Frosting
- 1 batch whipped chocolate cream frosting
Instructions
- Using a sieve, sift the almond flour, baking powder, baking soda, salt, and cacao powder into a bowl. Whisk to combine.
- In a separate bowl, whisk together the eggs, maple syrup, olive oil, vanilla extract, peppermint extract, milk, and coffee.
- Add the wet mixture to the dry ingredients, stirring until a smooth chocolate batter forms.
- Grease or line a cupcake tray (or use silicone molds for air fryer baking). Preheat your air fryer to 160°C (320°F) or oven to 170°C (350°F). Bake in the air fryer for 12-15 minutes or in the oven for 15-17 minutes. A skewer inserted into the centre of the cupcakes should come out clean. Let cupcakes cool in the tray for 5-10 minutes before transferring to a cooling rack.
- Mint chocolate ganache: In a large mixing bowl add the melted coconut oil. Sift in the cacao powder. Add warm maple syrup, peppermint extract, and vanilla extract. Mix with a silicone spatula until smooth. Set aside.
- Chocolate frosting: In a large mixing bowl, whip the chilled chocolate cream (see whipped choclate cream frosting recipe) using an electric whisk for 3-4 minutes until light and fluffy.
- Layer: Slice each cooled cupcake in half horizontally. Spread a layer of mint chocolate ganache over the bottom half, then replace the top half.
- Decorate: Pipe the whipped chocolate cream frosting on top of each cupcake. Optionally, decorate with chocolate shavings or other toppings. Serve and enjoy.
Notes
- Sift the dry ingredients: using a sieve, sift the dry ingredients including baking powder and cacao powder to remove any lumps and ensure the batter is smooth.
- Use coffee: although optional, coffee brings out the delicious chocolate flavor in these cupcakes.
- Mint chocolate ganache: freeze any leftover mint chocolate ganache, then shred this on top of cupcakes for mint chocolate shavings.
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