These Peppermint Patty Cupcakes are soft, light, fluffy and have the most delicious peppermint surprise filling. They’re AIP and paleo and a scrumptious holiday treat that’s sure to please.
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This recipe is one of my favorite holiday creations. Chocolate and mint are a match made in heaven aren’t they? These AIP Peppermint Patty Cupcakes use carob in place of cacao powder for a chocolately substitute. They’re so light and fluffy and the peppermint surprise inside is the absolute best.
I’ve played around quite a bit with the cupcake batter and found that I like it best when sweetened only with unsweetened applesauce because carob already has such a powerful natural sweetness. For skeptics, the peppermint filling is sweetened with maple syrup as is the frosting so overall, it’s definitely got enough sweetness for me.
Here are the main ingredients in these Peppermint Patty Cupcakes:
- roasted carob powder
- tigernut flour
- cassava flour
- tapioca starch
- usnweetened applesauce
- gelatin
- unsweetened shredded coconut
- virgin coconut oil
- peppermint extract
- maple syrup
- palm shortening
FAQs for these Peppermint Patty Cupcakes
Can I replace any of the flours in this recipe?
I’ve tested this recipe several times and this flour combination is the one I’ve had the most success with so don’t recommend any flour substitutions for this recipe.
Can I make this recipe coconut free?
Unfortunately, coconut oil is a central ingredient to both the cupcake batter and peppermint filling and cannot be omitted in this recipe. Looking for coconut free holiday treats? Try out AIP Linzer Cookies, Gingerbread Squares, or Apple Spice Cake.
Can I make these vegan?
I haven’t had success substituting the gelatin in these cupcakes so cannot recommend a substitution.
How do I store these?
These are definitely best fresh as the peppermint filling hardens once cold, as does the frosting. I recommend storing in a sealed container on the countertop in a cool, dry area for 2-3 days or refrigerate for up to 4 days.
If you try these Peppermint Patty Cupcakes I would love if you gave the recipe a star rating and short review. Be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious
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Peppermint Patty Cupcakes (AIP, paleo, dairy-free)
- Total Time: 50 minutes
- Yield: 6 cupcakes 1x
Description
These Peppermint Patty Cupcakes are soft, light, fluffy and have the best peppermint surprise filling. They’re AIP and paleo and a seriously scrumptious holiday treat!
Ingredients
Cupcake batter
- 1/2 cup coconut oil, melted
- 1/2 cup unsweetened applesauce
- 2 tsps pure vanilla extract
- 1/2 cup tigernut flour
- 1/2 cup cassava flour
- 1/2 cup tapioca starch
- 1/2 cup roasted carob powder
- 1/2 tsp sea salt
- 1 tsp baking soda
- 1 gelatin egg (1 TBSP gelatin powder, 1/4 cup hot water, 1 tsp apple cider vinegar
Peppermint Filling
- 1 cup unsweetened desiccated shredded coconut
- 2 TBSP maple syrup
- 2 TBSP coconut oil, melted
- 1/2 tsp peppermint extract/essence
- pinch sea salt
Frosting
- 1 cup palm shortening
- 1/4 cup tapioca starch
- 3 TBSP carob powder
- 1/4 cup maple syrup
- 1 tsp pure vanilla extract
- pinch of sea salt
Instructions
- Preheat oven to 350F and line muffin tin with liners.
- In a small, bowl mix together melted coconut oil, unsweetened applesauce and vanilla extract.
- In a large bowl, mix together tigernut flour, cassava flour, tapioca starch, carob powder, salt, and baking soda. Make a well in the center of the dry ingredients and add in the wet ingredients.
- Make the gelatin egg by mixing together gelatin powder with apple cider vinegar. Add in hot water and use a fork to whisk until frothy.
- Fold gelatin egg into batter.
- Bake in middle rack of oven for 15 minutes and transfer to cooling rack to allow to cool completely before coring and frosting.
Peppermint Filling
- Add the coconut, maple syrup, coconut oil, peppermint extract and sea salt to a high powdered food processor or blender and blend on high. Stop and scrape down the sides of the machine as needed until mixture clumps together.
Frosting
- In the bowl of a stand mixer or food processor, combine palm shortening with tapioca starch, carob powder maple syrup and pinch of sea salt. Whisk or pulse until combined.**
Assembly
- Scoop ~ 1 tsp of filling into the center of each cupcake and top with the cored pieces of cupcake.
- Place carob frosting into piping bag or ziplock bag with one end snipped and ice cupcakes as desired.
- Enjoy!
Notes
**If making in advance, store in the fridge. Allow to come to room temperature and whisk once more before icing cupcakes.
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Category: Desserts
Nicole, does cocoa powder work here rather than carob and if so do you recommend dutched or regular cocoa powder? Thank you!
Hi Holly, cocoa powder should work but it is a lot more bitter than Carob so you will likely need to add sugar to counter the bitterness
I made these tonight and they came out really yummy! I was a little confused when my cupcake batter was more solid than liquid (cookie dough consistency). But I went with it. The came out okay. It’s when you put them all together (cupcake, filling and frosting) when it becomes magic in your mouth. Well done! I did add one more tablespoon of carob and more than a pinch of salt in the frosting. Thanks for a great recipe!
As someone who has not had a cupcake in maybe four years this recipe is absolutely divine! My parents loved it as well. The frosting is a chocolatey whipped cream bliss I wanted to dive into! My sister-in-law loves peppermint patties so I cannot wait for her to try. Cannot thank you enough for making me feel like I can eat normal foods again! I printed out your other recipes and cannot wait to try. Yay!
Can I make the frosting with a handheld mixer? These look amazing!
Probably, but you’d have to whisk really well and for a while. You could also throw all the frosting ingredients in a food processor if you’ve got one!