Mint Chocolate Cupcakes
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.
Servings: 6 cupcakes
Calories: 252kcal
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.
Nutrition
Calories: 252kcal | Carbohydrates: 11g | Protein: 6g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 156mg | Potassium: 197mg | Fiber: 5g | Sugar: 1g | Vitamin A: 84IU | Vitamin C: 0.01mg | Calcium: 69mg | Folate: 11µg | Iron: 2mg | Zinc: 1mg