Eva’s Mint Chocolate Cupcakes (Her Brother’s Absolute Favorite)

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Every once in a while, a recipe pops up in our kitchen that becomes family canon — the kind of thing that gets requested for birthdays, random Tuesdays, and anything remotely worth celebrating.

These mint chocolate cupcakes are one of those recipes.

And of course… they came from Eva.

She’s 12, wildly intuitive, and has the rare gift of creating treats that somehow feel indulgent and metabolic-friendly. (Her Fudge Surprise Cake is another masterpiece — and yes, the cupcakes version of that one is so beloved it practically has its own fan club… led entirely by her brothers.)

But these mint chocolate beauties?

These are the favorite.

Especially for one brother in particular — the moment he hears she’s making “the mint ones,” he materializes in the kitchen like he teleported.

Why These Cupcakes Work (Even If You’re Avoiding Sugar)

Eva doesn’t cook like a typical kid.

She builds recipes like someone who has absorbed years of metabolic nutrition by osmosis. She reaches for:

• Allulose + monkfruit → sweet without the blood sugar spikes
• Cacao instead of cocoa → richer antioxidants, deeper flavor
• Bob’s Red Mill GF 1:1 flour → gluten-free but not gritty or sad
• Mint oil + spirulina → flavor + natural color, zero artificial nonsense

The result?

Cupcakes that are soft, rich, chocolatey, minty, slightly nostalgic, and shockingly balanced for something that tastes like dessert.

This is the kind of recipe that works for:

• birthdays
• holidays
• Sunday baking binges
• “I need something chocolate immediately” moments
• kids who want something fun but not loaded with processed sugar

It’s also incredibly forgiving — no complicated steps, no diva ingredients, no drama.

The Green Frosting: Not Food Coloring, Just Spirulina Amazingness

That pale mint-green frosting?

That’s spirulina.

No fake dyes, no weird aftertaste — just a gorgeous natural color that makes the cupcakes look like something from a whimsical little bakery instead of a “healthy-ish” kitchen.

Honestly?

I’d buy these from Eva if she ever opens a bakery. And she absolutely could.

The Sibling Factor

Every family has a recipe that becomes “someone’s favorite.”

In ours?

• Fudge Surprise Cake → Eva’s signature
• Mint Chocolate Cupcakes → her brother’s territory

He’ll eat them warm, cold, frosted, unfrosted, stolen off cooling racks, tucked into lunchboxes, gifted to friends… it’s the purest kind of devotion.

Watching Eva bake these for him — knowing exactly how he likes them — is the sweetest form of sibling tenderness disguised as baked goods.

Eva’s Mint Chocolate Cupcakes

Yield: 14–16 cupcakes

Prep Time: 15 minutes

Bake Time: 20 minutes

Ingredients – Cupcakes

• 2½ cups Bob’s Red Mill 1-to-1 gluten-free flour
• ½ cup cacao powder
• 4 large eggs
• 1⅓ cups water
• 3 tsp monkfruit sweetener
• ½ to 1 cup allulose (depending on how sweet you want it)
• 6 drops mint oil
• ½ to 1 cup mint chips (preferably low-sugar or sugar-free)
• 1 tbsp avocado oil
• 1 tsp salt
• 1 tsp baking soda
• 1 tsp baking powder

Ingredients – Mint Frosting

• 1 stick butter, very soft
• 1 stick cream cheese, very soft
• 3 tbsp allulose
• 2 tsp monkfruit sweetener
• ½ tsp blue spirulina powder (for natural green color)
• 6–7 drops mint oil

Instructions – Cupcakes

1. Preheat oven to 350°F (175°C). Line a muffin pan with cupcake liners.
2. In a large bowl, whisk together the dry ingredients: flour, cacao powder, monkfruit, allulose, salt, baking soda, and baking powder.
3. In a separate bowl, whisk together eggs, water, avocado oil, and mint oil.
4. Pour the wet ingredients into the dry mixture and stir until just combined. Fold in the mint chips.
5. Divide batter evenly into cupcake liners, filling each about ⅔ full.
6. Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.
7. Let cupcakes cool completely on a wire rack before frosting.

Instructions – Mint Frosting

1. Add butter, cream cheese, allulose, monkfruit, spirulina, and mint oil to a mixer bowl.
2. Beat on medium-high speed until smooth, fluffy, and pale green.
3. Pipe or spread onto cooled cupcakes. Enjoy.

Nutrition (Approx. Per Cupcake)

Calories: ~220

Protein: ~4 g

Total Carbs: ~20 g (net carbs will vary with sweetener choice)

Fat: ~15 g

Nutrition will vary based on brands used (especially mint chips and sweeteners).

Estimated Cost (November 2025)

Organic / specialty ingredients: about US$18–22 per batch (≈ $1.10–1.40 per cupcake for 16 cupcakes).

Conventional / mixed farmers’ market: about US$12–14 per batch (≈ $0.75–0.90 per cupcake).

Estimates are based on typical U.S. retail averages for November 2025; your local prices may be higher or lower.

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