Chocolate Mint Surprise (Gluten-free cupcakes)

We took this opportunity to make the cake we created for Aunty Serene to celebrate her birthday.  They are gluten-free because she is gluten intolerant.  She loves minty flavours (she buys us lots of Mint Kit-Kat) and cheese (we have many cheese parties together).

Happy Birthday Aunty Serene!

She is a fun person to be with and she is our favourite person to go to Hong Kong Disneyland with!  She is also our best taste-tester when we bake!

“To infinity and beyond!” Aunty Serene, Ju-Lyn & Jo waiting to go on the Buzz Lightyear ride at Hong Kong Disneyland (April 2016)

Recipes for the cake & frosting adapted from Benjamin Wong’s Cupcakes with Attitude.

Gluten-free Chocolate Cupcake 

Recipe makes 12-15 cupcakes

  • Serene225g sugar
  • 130g plain gluten-free flour
  • 60g cocoa powder
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • pinch salt
  • 1 egg
  • 125ml milk
  • 4 Tbsp vegetable oil (we use olive oil)
  • 1 tsp vanilla extract
  • 125ml boiling water
  • 1 bag of mini chocolate mints of your choice
  1. Preheat oven to 180 degrees centigrade.  Line cupcake tray with cupcake liners.
  2. Combine sugar, flour, cocoa powder, baking powder, baking soda and salt in a bowl and mix well.
  3. Add egg, milk, oil and vanilla extract and beat well.
  4. Gently stir in boiling water.
  5. Pour batter into cupcake liners until 2/3 full.  The batter will be watery (we put ours into a measure cup and pour it into the cases).
  6. Bake for 20 minutes.  Remove from oven. Push a piece of mint chocolate candy into the centre of the cupcake.
  7. Bake for another 5 minutes, or until a toothpick comes out clean (when tested on the cake, not the candy).
  8. Remove from the oven and allow to sit for 5 minutes before removing from the tray and placing on a wire rack to cool.
  9. Cool completely before frosting.
Cupcakes with mint chocolate pieces in the middle

Mint Marscapone Frosting 

  • 250g Marscapone Cheese
  • 50g icing sugar
  • 2 tsp peppermint extract
  1. Beat marscapone cheese and half the sugar until soft & creamy.  Taste and add more sugar to taste.
  2. Add in the peppermint extract and mix well.  Add more or less peppermint depending on taste.



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