Go Back
+ servings

Chocolate Peppermint & Meringue Cupcakes

Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 12
Calories 216kcal
Author Samantha



  • 1 cup almond milk or plant based milk of choice
  • 2 tablespoon instant coffee granules
  • 2 large eggs, lightly whisked
  • ¾ cup coconut sugar
  • cup coconut oil, melted
  • 6-8 drops peppermint essential oil or peppermint extract
  • 2 teaspoon vanilla bean extract
  • ½ cup gluten free all purpose flour*
  • ½ cup almond meal
  • 1 cup cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • Pinch of pink salt

Toasted Meringue

  • 3 medium-large egg whites separated and egg whites in a small bowl, covered, on kitchen bench until room temperature
  • ¾ cup white caster sugar (superfine sugar)
  • 1 teaspoon white vinegar


  • Piping bag
  • Medium-large closed star piping nozzle
  • Kitchen culinary blow torch or use oven, instructions in recipe method
  • Optional - mini gingerbread men, store-bought or use my gingerbread cookie recipe



  • Preheat oven to 180ºC (356ºF). Line a 12-hole regular cupcake pan with cupcake liners. Set aside.
  • In a large bowl whisk together milk and coffee until coffee has completely dissolved.
  • Whisk in eggs, sugar, oil and vanilla until well combined.
  • Add 6 drops of peppermint, taste test and adding any extra if desired. Mix well.
  • In a separate medium bowl, whisk flour, almond meal, cocoa, baking powder, baking soda and salt.
  • Gradually add the flour mixture into the milk mixture, whisk until well combined and smooth, approx. 10-15 seconds.
  • Divide batter amongst cupcake liners, filling each up ¾ of the way full.
  • Bake for 18-20 minutes or until the top bounces back when lightly pressed or a toothpick inserted into the middle of one cupcake comes out clean.
  • Cool cakes in pan for 2 minutes.
  • Transfer cakes to a wire rack to cool completely.

Toasted Meringue

  • NOTE: before whipping egg whites, ensure the mixing bowl and electric beater/whisk attachment you’re using are both thoroughly clean and completely dry from any grease, dust and water. This will ensure optimal results for meringue.
  • Ensure egg whites are at room temperature before whipping. NOTE: make sure there is zero bits of egg yolk in the egg whites, otherwise the egg whites won’t whip properly.
  • Use a large bowl stand mixer attached with a whip. Or a large mixing bowl using a hand electric beater.
  • Add egg whites to mixing bowl. Have sugar measured out and ready to go.
  • Start whipping on medium speed to gradually aerate egg whites. Whip until egg whites reach soft peaks. Soft peaks = tip will curl and slowly fall back on itself.
  • Once soft peaks have been reached, start to add sugar, 1 tablespoon at a time. Wait 30 seconds between each addition of sugar, to ensure the sugar dissolves.
  • Once all the sugar has been added, check to see if it has been dissolved by rubbing a small amount of meringue between your fingers. It should feel smooth, if it feels gritty, continue whipping meringue in 2 minute increments until completely dissolved.
  • Once sugar is dissolved, add white vinegar and beat meringue for a further 3 minutes or until stiff, glossy peaks. Peaks will hold their shape when lifted up.


  • Fill piping bag with meringue.
  • Pipe meringue onto each cupcake.
  • Take your blow torch and carefully and lightly toast the meringue frosting.
  • If you don’t have a blow torch, simply pre-heat oven to 175ºC (350ºF). Once to temperature, place frosted cupcakes on a baking tray, place in the middle of the oven and bake for 10-12 minutes or until meringue is lightly browned. Remove and allow to cool.
  • Optional: Top each cupcake with a mini gingerbread man cookie but gently placing him into the frosting.
  • Serve and enjoy!


*I use ‘Bob’s Red Mill Gluten Free 1:1 Baking Flour’
Store frosted cupcakes in an airtight container, refrigerated, for 3 days, or until the meringue begins to melt.
Store unfrosted cupcakes in an airtight container, in the pantry or refrigerated, for 5 days.


Calories: 216kcal | Carbohydrates: 31g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 176mg | Potassium: 203mg | Fiber: 3g | Sugar: 19g | Vitamin A: 40IU | Calcium: 71mg | Iron: 1.5mg