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Choco-Mint Mini Cupcakes (Grain-free, Vegan)

March 17, 2014

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I made this choco-mint cake for a gluten-free retreat, and it was a hit. Shirley Braden of Gluten Free Easily suggested making it as mini-cupcakes instead, and she was right! Somehow, everything is more glorious with frosting on top. Go figure.

The recipe features a not-so-secret ingredient (avocado!) which lends a wonderful creaminess. Don’t worry–I won’t tell if you don’t.



  • ½ cup pureed ripe avocado (approx. ¾ of an avocado)
  • 3.5 oz bittersweet chocolate (70-85% cacao), melted
  • 1 cup of maple syrup
  • ½ tsp mint extract
  • 2 tsp vanilla extract
  • ½ tsp baking soda
  • 2 1/3 cups of almond flour
  • 2/3 cup arrowroot flour or cornstarch
  • Pinch of salt

Heavenly Chocolate Ganache

  • 1 whole avocado (approx. ¾ cup)
  • ½ cup maple syrup
  • ½ cup cocoa powder
  • 1 oz bittersweet chocolate (70-85% cacao) 
  • 2 tsp vanilla extract


1. Preheat the oven to 350°F.

2. For the cupcakes: puree the avocado, measure out the needed portion and return to the food processor. Add in the chocolate, maple, mint, and vanilla. Combine dry ingredients in a separate bowl and mix well. Stir wet ingredients into dry and mix until just combined. Put generous Tablespoons into mini-muffin liners.

3. Bake for 15-17 minutes or until a toothbpick comes out clean.

For the ganache: Blend the ingredients in the food processor. Taste. Swoon. That’s it.

Cheryl Harris has a Master’s in Public Health, is a Registered Dietitian, Certified Wellness Coach, and Certified Lactation Counselor. She strives to make healthy eating easy and works with her clients to make healthy eating habits stick for good. Cheryl has been honored as the Virginia Dietietics Association Dietetics Leader of the Year for 2012 and received a Leadership Award from Department of Health in DC in 2005. Cheryl is also a gluten-free expert. Her recipes can be found on her blog Gluten-Free Goodness. For more information on Cheryl, check out her website Harris Whole Health