My gluten and dairy free mint chocolate chip cupcakes combine a chocolate chip and peppermint flavoured cake with a peppermint flavoured buttercream and extra chocolate chips. They are definitely one for all the mint choc chip lovers! If you do make this recipe I’d love to see, don’t forget to tag me in your photos over on social media!
Frequently asked questions
Which butter do you use for the dairy free buttercream?
For this recipe (and the majority of my baking) I use the Stork ‘perfect for baking’ 250g gold packet butter which is naturally dairy free. Note: This is the only Stork butter that doesn’t contain milk so be careful to pick up the right packet.
How long will they last?
My mint chocolate chip cupcakes will last in an airtight container for up to 3 days.
How do you make the buttercream green?
To make the buttercream green I use the Dr Oekter Strong Green Food Colouring Gel.
How do you get the minty flavour?
To get the minty flavour in the cupcakes and the buttercream I used the Dr Oekter Peppermint Extract.
Which dairy free chocolate chips do you use?
For this recipe and the majority of my baking, I use the Moo Free Dairy Free Baking Chocolate Chips.
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice
*Please note, this post contains an affiliate link. This means that if you purchase any products using my link, I will receive a small % of the money you spend.