mint cubed chocolate cupcakes

choco-mint cupcakes

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!

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2 Responses to “mint cubed chocolate cupcakes”

  1. I’m going to have to bust out the chocolate – those looks fabulous!!!

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