Saint Patrick’s Day Thin Mint Mini Cupcakes

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These Paleo Saint Patrick’s Day cupcakes are a delicious gluten-free dessert that tastes like a paleo Thin Mint! You won’t guess the secret ingredient that makes these green by the taste!

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So I originally wanted to make these cupcakes because it was Girl Scout cookie season, and I really wanted some Thin Mints.  I thought maybe I could deal with the gluten, but didn’t realize that every single girl-scout cookie has soy in it (I’m allergic).  Ugh! I was getting jealous of seeing everyone munch on their boxes of thin-mints, so I decided to make my own Paleo Thin-mint cupcakes.

It just so happened to also be March, and St. Patrick’s Day is coming up soon.  And these cupcakes are green, so they’re perfect for a paleo St. Patty’s day treat!

So what makes these paleo Saint Patrick’s Day Cupcakes green?

The secret: Avocadoes!

I promise it doesn’t taste like guacamole on a cupcake.  You can’t even tell there is avocado frosting on them. They taste like yummy paleo Thin-mint cupcakes. I didn’t tell my husband what was in the icing before he tasted one.  He ate it and liked it, and when I told him what the icing was made out of he was quite surprised! I brought the rest of them to my crossfit box, and no one suspected anything and they were all eaten.

In fact, right after eating these cupcakes, two members of the gym got their first bar muscle-ups! One of them being my husband! These cupcakes are magical!

Okay, so as a disclaimer, although eating these gluten-free mini thin mint cupcakes is quite enjoyable, it will not guarantee you a muscle-up. 

My icing job is not the best, I’m still learning how to ice cupcakes, and I accidentally threw my piping bag away.  They may not be the prettiest, but they sure taste good!

I used a Wilton Mini Muffin Pan and made these as mini-cupcakes so there would be more to share, but if you want to make these into regular sized cupcakes, this recipe should make about 12.

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Saint Patty's Day/Thin Mint Mini Cupcakes

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

 

Servings: 24 mini cupcakes

Ingredients

For the Cupcakes:

• 3 eggs
• ½ cup grass-fed butter melted
• 1 tsp vanilla
• 1/3 cup honey
• 1/4 tsp peppermint extract
• 1/4 cup cacao powder
• 1½ cup almond flour
• ½ cup tapioca flour
• ½ tsp baking soda
• ¼ tsp salt

For the Frosting:

• 3 avocados
• 1/2 tsp vanilla extract
• 1/4 tsp peppermint extract
• 1/2 tsp lemon juice
• 1/3 cup honey
• 2 Tbsp dark chocolate optional, shaved, for topping

Instructions

1. Preheat an oven to 350 degrees F.
2. In a small bowl, mix together the eggs, butter, vanilla, honey and peppermint.
3. In a large bowl, mix together the flours, baking soda, cacao powder, and salt.
4. Pour the wet ingredients into the dry and mix together until well combined.
5. Line a tin with cupcake liners about 3/4 full. Bake for 12-15 minutes, or until they have risen and a toothpick comes out clean.

For the Frosting:

1. Cut the avocados in half and remove the pits, remove from flesh and mash well.
2. Add the vanilla, honey, peppermint extract and lemon juice and blend well.
3. Let the cupcakes cool completely before frosting them.
4. Shave dark chocolate with a vegetable peeler and top the cupcakes with the shavings.
5. Enjoy!

DISCLOSURE: This post is not sponsored, but you will find affiliate links on this page. The price you pay as a consumer does not change, but I may make a small commission based on your purchase. Thank you for supporting Fit Happy Free!