Notes: For the gluten-free flour, use the following blend: ½ cup (60g)
millet flour, ¼ cup (30g)
tapioca flour, ¼ cup (30g)
brown rice flour, and ¾ teaspoon
xanthan gum. Most store-bought gluten-free flour blends (like
this!) should work as well, if measured
like this.
Whole wheat pastry flour, regular whole wheat flour or all-purpose flour may be substituted for the white whole wheat flour.
I highly recommend using the vanilla stevia! It’s one of my favorite ingredients (you’ll use it in all of
these recipes of mine, too!), and I buy it online
here because that’s the cheapest price I’ve found. If you prefer not to use stevia in the cupcakes, substitute ¾ cup (180mL) of
agave,
honey, or
pure maple syrup for the vanilla stevia. Reduce the milk to ¼ cup (60mL) if using any of those liquid sweeteners. (The batter should be fairly thick, similar to muffin batter.) If you prefer not to use the vanilla stevia in the frosting, then substitute 1 ½ teaspoons of
this powdered stevia OR ¼ cup of
Truvia or granulated sugar.
Any milk may be substituted for the nonfat milk.
For the instant coffee, I use
this kind (or
this decaf version). Do not substitute regular coffee grounds (they don’t dissolve and will make your cupcakes gritty) or brewed coffee (it isn’t strong enough). If you aren’t a coffee fan and would prefer dark chocolate mint cupcakes, then simply omit the instant coffee!
If you prefer plain mocha cupcakes, then just omit the peppermint extract.
You just need the dry instant pudding mix—don’t prepare it according to the package directions! For a more classic spreadable (not pipe-able) chocolate frosting that does NOT use instant pudding (and is clean-eating friendly), use
this recipe of mine.
{gluten-free, clean eating option, low fat}