Vanilla Cupcakes with Chocolate Mint Frosting

Remember my best friend, Kyra? She helped me test and perfect my Double Chocolate Banana Bread Recipe. Well, somehow that girl has impeccable timing for recipe work! While awaiting the return of our boyfriends from Africa, she helped me be super productive by testing out a cupcake and frosting recipe. She also made sure I didn't feel left out and joined me when I ate a spoonful or three of frosting. What a great friend! I had fun working on these with her, which is one of the many reasons I adore this recipe! 

These cupcakes are light and fluffy. The "buttercream" frosting is rich without being overpowering. Both components of this dessert are easy to make and *drum roll please* the recipe is only for SIX cupcakes! It may seem like a small feat to some, but I find that if I make 2 dozen cupcakes, I am tempted to eat all 2 dozen cupcakes. This amount is perfect to treat myself and Kyle, or a couple friends, for a few days. Of course, if you are in need of a larger batch you can always double or triple the recipe.

If you are still on the hunt for a Valentine's dessert, I recommend you give these a go!

Vanilla Cupcakes with Chocolate Mint Frosting

Prep Time: 15 mins
Cook Time: 30 mins
Servings: 6

Chocolate Mint Frosting Ingredients:
¼ cup butter or ghee (oil if dairy-free)
2 tbs Enjoy Life Chocolate Chips
1 tbs tapioca starch
¼ tsp mint extract
3 tbs coconut cream
Vanilla Cupcake Ingredients:
¼ cup coconut flour
¼ cup tapioca starch
2 tbs raw honey
1 tbs coconut milk, full-fat
1 ½ tsp vanilla
½ tsp baking soda
3 eggs
dash of salt
  1. Preheat oven to 325 degrees.
  2. Start your frosting by melting the grassfed butter and chocolate chips in a saucepan on low, constantly stirring.
  3. Once melted, whisk in 1 tbs tapioca starch and the mint extract. Pour the saucepan contents into a mixing bowl and place it in the fridge to cool for 15-20 mins.
  4. Add all cupcake ingredients into a bowl and mix until combined and lump-free.
  5. Divide your mixture evenly between 6 cupcake liners (I use these silicone ones from Amazon until a toothpick comes out clean.
  6. Once your frosting bowl has cooled, pull from fridge. Add the coconut cream and beat on high with a powered mixer for 4-5 minutes until it is fluffy. If the frosting gets too soft, place back in the fridge for a few minutes.
  7. Take your cooled cupcakes and frost them. Try using a piping bag or ziploc with the corner cut off to make a smooth frost.
  8. Admire your work. Then, enjoy!

Note: If you do not have chocolate chips, you can use 2 tbs cacao nibs + 1 tsp honey

Note 2: You can purchase coconut cream, but I prefer to leave a can of coconut milk in the fridge overnight, using the cream from the top.