Gluten free choc peppermint mini cupcakes

The ratio of minty buttercream icing to dark chocolate cupcakes is absolutely perfect – and they’re gluten free!


  1. 1 ½ cups (150g) hazelnut meal
  2. 1/3 cup (40g) cocoa
  3. 1 tsp gluten free baking powder
  4. 2 large eggs, lightly beaten
  5. 1 tsp Queen Organic Vanilla Bean Paste
  6. 1/3 cup (80ml) olive oil
  7. 1/3 cup (80ml) milk
  8. 2 tbsp (40ml) Queen Pure Maple Syrup
  9. Buttercream Icing
  10. 1 tsp Queen Natural Peppermint Extract
  11. 1 tsp Queen Natural Green Food Colouring
  12. Cocoa for dusting


  1. Step 1

    Preheat oven to 160C (fan-forced) and line two mini muffin tins with cupcake liners.

  2. Step 2

    In a large bowl, whisk together all the dry ingredients. In a small bowl, stir together the wet ingredients then make a well in the dry ingredients, pour in the wet ingredients and fold them together.

  3. Step 3

    Divide the batter between 20 cupcake cases and bake for 17 minutes or until a cake tester inserted in the middle of a cake comes out clean. Transfer to a wire rack to cool completely.

  4. Step 4

    Meanwhile, make the icing according to the directions, adding the colouring and extract in place of the vanilla. Ice the cooled cupcakes and then dust with cocoa.