Gluten-Free Peppermint Choc-Chip Cupcakes
Prep time
Cook time
Total time
Festive, gluten-free baking with Wow Cake Company Ultimate Sponge Mix
Serves: 24 cupcakes
For the Cupcake
  • 1 Wow Cake Company Gluten/Nut Free Ultimate Sponge Cake Mix
  • 225g Unsalted butter, softened
  • 45g Cocoa powder
  • 4 Eggs, medium
  • Chocolate Chips
For the Frosting
  • 500g Unsalted butter
  • 1kg Icing Sugar
  • 2 tsp Peppermint extract
For the Cupcakes
  1. Preheat oven to 180C or 160C (fan) and line a 2 deep muffin trays with 24 cupcake cases.
  2. In a large bowl or stand mixer, add the cocoa powder and Wow Cake Company cake mix and softened. Beat until combined and smooth.
  3. Add the eggs, one at a time, and whisk until well combined.
  4. Add the chocolate chips and stir through.
  5. Use an ice cream scoop to divide the batter between the cupcake cases, approximately 1 scoop per case.
  6. Bake for 18 minutes, or until a toothpick inserted comes out clean.
  7. Leave to cool on a wire rack.
For the Frosting
  1. In a large bowl or stand mixer, beat the butter until soft. Add half of the icing sugar and peppermint extract. Beat until smooth.
  2. Add the remaining icing sugar. Beat until smooth.
  3. If the buttercream is too stiff, add a tbsp of whole milk and beat until smooth.
  4. Split the buttercream into 2 batches, and colour one batch with red food colouring gel, until you get the colour you would like.
To Decorate
  1. Fill a piping bag fitted with a 1cm star nozzle with the white buttercream on one side of the piping bag and red on the other side. Standing the piping bag in a large glass, helps to open up the bag and allows the two colours to mix together as you pipe.
  2. Pipe the buttercream onto the cupcakes in a swirl shape.
  3. Decorate with with snowflake sprinkles or mini candy canes.
Use an apple corer to make a hollow in the cupcake and fill with the chocolate ganache, from the The Dark Tart Recipe

Any leftover frosting, can be kept in an airtight container, in the fridge, for up to 1 week.
Recipe by Crumbs & Corkscrews at