You’ll understand how great these Mini Chocolate Peppermint Cupcakes with Peppermint Cream Cheese Frosting are once you have that first bite.

Regarding Baking

I learned 2 very important things about gluten-free baking this past weekend:

  1. Almond meal is not the same as almond flour. You must understand the difference between the two or you’ll never come out alive when gluten-free baking. The terms are so often used interchangeably, but in most instances, if something says “almond meal” it cannot be substituted for almond flour.  Almond flour is “fluffier,” and more finely ground than almond meal, which has a more uniform consistency.
  2. Bananas are a great egg replacement, as long as you recognize that 1 egg does not equal 1/2 banana.
Only one of my lessons applies to this recipe. Let’s dive into the mini amazing-ness.

Mini Chocolate Peppermint Cupcakes with Peppermint Cream Cheese Frosting

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Mini Chocolate Peppermint Cupcakes with Peppermint Cream Cheese Frosting
Prep time: 
Cook time: 
Total time: 
Serves: 16
 
Ingredients
Cupcakes
  • ½ cup Bob's Red Mill Gluten-Free Chocolate Cake Mix
  • 1 Tbsp Ghee butter, melted
  • ⅓  cup unsweetened Almond milk
  • ¼ banana, very ripe
  • ½ tsp peppermint extract
  • 2 Tbsp peppermint crunch
  • ¼ cup Semisweet Dark Chocolate Baking Chunks (62% cacao)
  • ⅛ cup hot water (added right at the end)
Frosting
  • 1 tsp Ghee butter, melted
  • 2 tsp organic, powdered sugar
  • 2 wedges Laughing Cow Smooth Sensations Classic Cream Cheese Spread (1/3 less fat)
  • ¼ tsp peppermint extract
Instructions
  1. Preheat the oven to 350 degrees.
  2. Line your mini cupcake pan(s) with cupcake liners (my mini cupcake pans only hold 12; the recipe will make about 17).
  3. Mix together all cupcake ingredients, except for the hot water.
  4. Add the hot water to batter at the end, stir by hand.
  5. Pour batter (~ ¾ full) into cupcake liners.
  6. Bake cupcakes for about 18-20 minutes.
  7. Cool completely.
  8. Meanwhile, mix together all frosting ingredients (for a batch this small, I just whipped by hand).
  9. Once cupcakes have cooled, spread cream cheese frosting over the cupcakes.
  10. Top with peppermint crunch sprinkles, if desired.

Information

I’m still not quite sure if Michael’s wants to hire me, but they sure should. I’m there buying things for my cooking and baking escapades weekly. That said, I’m always trying to find things on the cheap. I think each pack of these (100 per pack) was only like $1.49. Perfect.

Speaking of cooking and baking frugal finds: my new owl measuring cups. I never knew how much I would love owls until I found these measuring cups at Marshalls (I think it was there) last week. I fell in love, and I had to have them.

Mix it all up.

But don’t let it get too smooth.

Ready to bake.

And when they come out….

Cakey.

Fluffy.

And ready for some cream cheese frosting!

I made it just for you!

Wait, I made all of them just for you….

I cannot wait to make these for my mom! She is so excited. I hope she’s ready for the mini yummies.

Updated in 2019 to add: I would NOT use The Laughing Cow for these today. Instead, I would use Miyoko’s cream cheese instead.

Xox,
SKH

You will heal. I will help.

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