Imagine sinking your teeth into a decadent chocolate cupcake that's not only mind-blowingly delicious but also surprisingly healthy! These Peppermint Mocha Cupcakes are about to revolutionize your dessert game, proving that clean eating doesn't mean sacrificing flavor. With the perfect balance of rich chocolate, invigorating peppermint, and a hint of coffee, these cupcakes are a game-changer for anyone craving a nutritious treat that feels like a total indulgence.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup whole wheat flour
- 1/2 cup cocoa powder
- 1/2 cup coconut sugar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup brewed coffee, cooled
- 1/4 cup almond milk
- 1/4 cup coconut oil, melted
- 1 teaspoon peppermint extract
- 1 tablespoon apple cider vinegar
- Chocolate chips for topping (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners, lightly spraying with non-stick cooking spray.
- In a large mixing bowl, sift together whole wheat flour, cocoa powder, coconut sugar, baking soda, and salt until well combined and free of lumps.
- In a separate medium bowl, whisk together cooled brewed coffee, almond milk, melted coconut oil, peppermint extract, and apple cider vinegar until thoroughly blended.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined. Be careful not to overmix, as this can result in dense cupcakes.
- Using an ice cream scoop or 1/4 cup measuring cup, evenly distribute the batter among the prepared muffin cups, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean with just a few moist crumbs.
- Remove the cupcake tin from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, optionally sprinkle chocolate chips on top or prepare a light frosting by mixing powdered coconut sugar with a touch of almond milk and peppermint extract.
- Store cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness.
Tips
- Make sure all your ingredients are at room temperature for the best mixing and texture.
- Don't overmix the batter - this can lead to tough, dense cupcakes. Mix just until the ingredients are combined.
- Use a light hand when filling the muffin cups - aim for about 2/3 full to allow room for rising.
- For an extra flavor boost, try adding a sprinkle of sea salt on top of the chocolate chips.
- If you want a dairy-free option, ensure you're using completely dairy-free alternatives like almond milk and coconut oil.
- To check doneness, insert a toothpick - it should come out with just a few moist crumbs.
- Let the cupcakes cool completely before adding any frosting or toppings to prevent melting.
Nutrition Facts
Calories: 160kcal
Carbohydrates: 20g
Protein: 2g
Fat: 9g
Saturated Fat: 7g
Cholesterol: 0mg
