November 23, 2020

Mint chocolate chip cupcakes (gluten and dairy free)

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.

Print Recipe
5 from 1 vote

Mint Choc Chip Cupcakes

Prep Time20 minutes
Cook Time25 minutes
Servings: 12 Cupcakes


For the cupcakes

  • 220 g dairy free butter
  • 220 g caster sugar
  • 4 medium eggs
  • 200 g gluten free self raising flour
  • 40 g cocoa powder
  • 1 tsp peppermint extract
  • 1 tsp vanilla extract
  • 100 g dairy free chocolate chips

For the buttercream

  • 200 g dairy free butter
  • 400 g icing sugar
  • Green food colouring gel
  • 2 tsp peppermint extract
  • 50 g dairy free chocolate chips


For the cupcakes

  • Preheat the oven to 180°C and line a 12 hole cupcake tin with cases.
  • In a large bowl add the dairy free butter and caster sugar, beat until light and fluffy. Add the eggs one at a time and continue to beat until combined.
  • Add the peppermint and vanilla extract and beat again. Stir in the self raising flour and cocoa powder until combined.
  • Fold through the chocolate chips and then divide the mixture between the 12 cupcake cases. Bake for 25 minutes or until a skewer comes out clean. Leave to cool before making the buttercream.

For the buttercream

  • To make the buttercream beat the dairy free butter in a bowl and then slowly add the icing sugar. Continue to beat until combined (this will take up to 5 minutes, be patient and it will come together eventually!).
  • Add the peppermint extract and green food colouring and beat again until combined. Pipe onto your cakes and top with extra chocolate chips.
  • Store in an airtight container for up to 3 days.

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.

2 responses to “Mint chocolate chip cupcakes (gluten and dairy free)”

  1. Aimee M says:

    We made these for Mother’s Day and absolutely loved this recipe. Our family members who can eat gluten and dairy couldn’t tell the difference! Can’t wait to try more of your recipes!

    • says:

      Hi Aimee,

      I’m so glad you and your family enjoyed the cupcakes 🙂 Thanks for the lovely message.

      Alice x

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