Mint Chocolate Chip Cupcakes

By Chef:  Carla Aguas
Posted: January 13, 2011 


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A fantastic recipe for a moist fudgy cupcake with a creamy mint filling, and bits of crunchy cacao nibs throughout.


Mint Cream Filling:

  • 3/4 c Cashews
  • 1/4 c Mint leaves, tightly packed
  • 3 tbls Filtered Water
  • 2 tbls Agave Nectar
  • Pinch Vanilla Powder
  • Pinch Celtic Sea Salt
  • 2 tbls Coconut Oil, melted

Chocolate Chip Cupcakes:

  • 1/3 c Walnuts
  • 1/3 c Dates
  • 1 1/2 tbls Cacao Powder
  • 1 1/2 tbls Cacao Nibs (this will provide the chocolate chip crunch)
  • Pinch Vanilla Powder
  • 1/2 tbls Filtered Water


Mint Cream Filling:

1. In a Magic Bullet using the flat blade, add the all the ingredients and blend until completely smooth and no mint pieces are visible.

2. Place in fridge to set while you make the Chocolate Chip Cupcakes.

Chocolate Chip Cupcakes:

1. In a food processor, all the ingredients except the filtered water.

2. Once all the ingredients is mixed thoroughly add the filtered water and continue processing till a very moist dough forms.

3. Lightly dab the inside of the tartlet forms with a paper towel with coconut oil.

4. Divide the dough equally between the 4 tartlet forms and press your thumb down in the middle to create bowl like shape and continue shaping the dough to the sides.

To assemble:

1. spoon in the Mint Cream Filling into the Chocolate Chip Cupcakes and garnish with cacao nibs and a four leaf clover.

2. Enjoy immediately with a small spoon or place in the fridge until you are ready to serve.


This is a very rich and filling cupcake so even though it only makes 4, it will serve 4 very happy people.