Inspired by the wafts of mint coming from our little mint bog My daughter and I found the time to squeeze in a batch of perfect little chocolate mint cupcakes on Saturday afternoon. The easy 1 bowl batter and the coconut milk gnache both were laced with peppermint essential oil, and then we topped them each with a whole fresh mint leaf. They are triple threat kind of mint muffins!
In a large bowl combine wet ingredients:
4 farm fresh eggs
1 cup grapeseed oil
‘lil glug of vanilla
5 drops of pure peppermint essential oil
Then sift in:
2 cups of spelt flor
1/2 cup cocoa powder
2 tsp bs
2 tsp bp
1 tsp sea salt
Pour batter into well oiled muffin pans (I am loving my mini muffin cast iron pans)
bake at 350 until set (about 18 minutes)
Once cooled make a quick gnache, in a double boiler, by melting:
1 cup of the best quality dark chocolate chunks
2 tbsp coconut oil
4 drops of pure peppermint essential oil
When melted remove from heat and stir in about 1/2 – 2/3 cup of thick coconut milk, stir until combined.
spoon or pour gnache over each cupcake, and garnish with fresh mint leaf. Ta-da minty divinity.
This batch yielded 18 small cupcakes, and just enough batter to fill and bake 1 250ml mason jar cake.. which looked so lovely I might just make a whole batch in jars next time!