Thin Mint Cupcakes

Happy St. Patrick’s Day! Do you celebrate St. Patrick’s day with your family, and if yes, how so? My family always enjoys a dinner of corned beef, cabbage, carrots and soda bread. This year is no exception, although we had to make a few alterations to clean up the ingredients. A quality brisket of corned beef and Irish soda flat bread did the trick, easily. My family doesn’t have a traditional St. Patrick’s day dessert each year, but today they will be enjoying a few thin mint cupcakes! What better day to post a recipe for thin mint cupcakes? While it may be too late to enjoy these cupcakes tonight after your St. Patty’s day dinner (or maybe not!), they are great any day of the year. I promise. I tested the recipe several times until I found the perfect taste and texture. The texture is light and fluffy, while the taste is a perfect balance between chocolate and peppermint. They’re everything you love about thin mint cookies in a gluten-free, grain-free, nut-free, paleo cupcake!

thin mint cupcakes

If you aren’t excited yet, you will be when you begin to whip them up. The batter smells just like a package of thin mint cookies. Strongly. If you can resist eating the raw batter off of a spoon, you’ll have twelve thin mint cupcakes topped with a minty green frosting and melted dark chocolate.

Thin Mint Cupcakes
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • ½ Cup cocoa powder
  • ¼ Cup coconut flour
  • ½ Teaspoon sea salt
  • ½ Teaspoon baking soda
  • ⅓ Cup coconut oil
  • ¼ Cup honey
  • 6 Eggs (room temperature)
  • ¼ Cup coconut milk
  • 1 Teaspoon pure vanilla extract
  • 1 Teaspoon peppermint extract
  • For the frosting:
  • 1 C coconut cream or full fat coconut milk (refrigerated overnight)*
  • 1 small avocado-mashed (optional)**
  • 1 Teaspoon peppermint extract
  • 1 Tablespoon honey
  • Topping:
  • 4 Ounces dark chocolate (I used 70%)
  1. Begin by preparing the frosting by using a hand mixer to beat the coconut cream, avocado, honey and peppermint extract. Let the frosting thicken in the fridge while the cupcakes bake.
  2. Preheat the oven to 350 degrees.
  3. In a small bowl combine the flour, cocoa, salt and baking soda.
  4. In the base of a stand mixer or in a large mixing bowl, whisk the coconut oil, honey, milk, vanilla and peppermint until well combined. Whisk in the eggs one at a time.
  5. Fold the dry ingredients into the wet. Scoop the batter into a lined cupcake tin and bake for 20-25 minutes, or until a toothpick comes out clean.
  6. While the cupcakes cool, use a double boiler method to melt 4 ounces of dark chocolate. Frost the cooled cupcakes and drizzle with melted chocolate.
*Place your can of coconut cream/milk in the fridge overnight and the thick cream will naturally separate. Be careful not to shake because you need to scoop the cream out without the excess liquid.

**The frosting taste will not be affected by the lack of avocado, but the color will be white instead of green. If the cupcakes are going to be stored for a few days, omit the avocado as the frosting will begin to brown after a few days.


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