Gluten Free Mint Chocolate Cupcakes

I have a confession to make. It’s embarrassing, taboo, and rarely addressed…. sometimes my cupcakes fall in the middle. I dream of those perfectly round cupcake tops but it rarely happens like that in reality. Most of the time I cover it up with icing but yesterday I spent a good hour coming up with a delicious egg nog cupcake recipe and they ended up being completely concave. It was devastating.

I feel like I always have fresh baking soda so I decided to try something else.

I wanted to make something for my GFF (Gluten Free Friend) and tried a couple of tactics to make my cupcakes beautifully round and they worked amazing!

Round top cupcakes


Here is what I did:

  1. I set the oven to 400 degrees and then changed it to 375 degrees when I put the muffins in the oven.
  2. I only filled the cupcakes 1/2 full
  3. I was VERY careful about not over mixing and mixing the liquids and the dry ingredients at the last moment possible

I also tried a new recipe that I got from Compassion Over Killing:


  • 2.5 cups flour
  • 4.5 tbs of cocoa powder
  • 1.5 cups sugar
  • 1.5 tsp of baking soda

Also mix separately:

  • .5 cup vegetable oil
  • 1.5 tsp white vinegar
  • 1.5 cup cold water
  • 1.5 tsp vanilla

Whisk the two together and bake at 350.

Then for the icing (which would be great served as a dip with fruit!):

Heat on low heat: 1 bag of vegan chocolate chips, .5 cup soy milk. 1 tbsp peppermint extract. Then let cool before icing the cupcakes.


Vegan GF Chocolate Mint Cupcakes


3 Comments Add yours

  1. Vegan Vixen says:

    Man I hope I was that gluten free vegan friend you made these gems for!!!!

    1. LindsayODonnell says:

      Of course!!!

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