Jump to content
  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.




  • Celiac.com Sponsor (A1):



    Celiac.com Sponsor (A1-M):


  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Min Chocolate Cupcake Recipe


Darissa

Recommended Posts

Darissa Contributor

Thought I'd share this recipe. One of our favorites. We served it to guest from Church last night, and they all loved them!

MINT CHOCOLATE CUPCAKES

1 box Betty Crocker Gluten Free Choclate Cake Mix

1 small package kraft instant chocolate pudding

1 cup sour cream

1 stick butter, melted

4 eggs

1 cup milk (may sub water or milk of choice)

1 tsp pure mint extract

1 bag Andes Mint Baking Chips (about 2 cups)

Preheat oven to 350

Beat cake mix, pudding, sour cream, melted butter, eggs, mint extract and milk until well blended. Fold in Andes Baking Chips.

Pour into cup cake liners. Bake about 20 minutes.

Makes about 36 cupcakes

Can bake in a 9X13 pan also.

So yummy and moist! Even moist the next day (if they last that long!)

Everyone we served them too loved them. They had no idea they were eating gluten free cupcakes!

Fun for the Holidays!

Enjoy :)


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



freeatlast Collaborator

Thought I'd share this recipe. One of our favorites. We served it to guest from Church last night, and they all loved them!

MINT CHOCOLATE CUPCAKES

1 box Betty Crocker Gluten Free Choclate Cake Mix

1 small package kraft instant chocolate pudding

1 cup sour cream

1 stick butter, melted

4 eggs

1 cup milk (may sub water or milk of choice)

1 tsp pure mint extract

1 bag Andes Mint Baking Chips (about 2 cups)

Preheat oven to 350

Beat cake mix, pudding, sour cream, melted butter, eggs, mint extract and milk until well blended. Fold in Andes Baking Chips.

Pour into cup cake liners. Bake about 20 minutes.

Makes about 36 cupcakes

Can bake in a 9X13 pan also.

So yummy and moist! Even moist the next day (if they last that long!)

Everyone we served them too loved them. They had no idea they were eating gluten free cupcakes!

Fun for the Holidays!

Enjoy :)

I may make these and sub 365 Choc. cake mix (Whole Food's brand) for the Betty Crocker's b/c don't like the taste of brown rice flour. Sounds like a wonderful recipe! I'm a huge mint chocolate anything fan.

Darissa Contributor

I may make these and sub 365 Choc. cake mix (Whole Food's brand) for the Betty Crocker's b/c don't like the taste of brown rice flour. Sounds like a wonderful recipe! I'm a huge mint chocolate anything fan.

I hope you do try them! We love them! Enjoy!

Swimmr Contributor

Thought I'd share this recipe. One of our favorites. We served it to guest from Church last night, and they all loved them!

MINT CHOCOLATE CUPCAKES

1 box Betty Crocker Gluten Free Choclate Cake Mix

1 small package kraft instant chocolate pudding

1 cup sour cream

1 stick butter, melted

4 eggs

1 cup milk (may sub water or milk of choice)

1 tsp pure mint extract

1 bag Andes Mint Baking Chips (about 2 cups)

Preheat oven to 350

Beat cake mix, pudding, sour cream, melted butter, eggs, mint extract and milk until well blended. Fold in Andes Baking Chips.

Pour into cup cake liners. Bake about 20 minutes.

Makes about 36 cupcakes

Can bake in a 9X13 pan also.

So yummy and moist! Even moist the next day (if they last that long!)

Everyone we served them too loved them. They had no idea they were eating gluten free cupcakes!

Fun for the Holidays!

Enjoy :)

I loved the betty crocker baking mixes until I found out I have a soy intolerance...AND to make a standard two layer cake or a 9"x13" cake pan, I have to buy TWO boxes of cake mix, which is more expensive than buying one bag of Namaste chocolate cake mix (which is allergen free too) that makes a two layer round or one 9x13.

*sigh* Thank you Betty Crocker, but I can't have soy :(

Darissa Contributor

I loved the betty crocker baking mixes until I found out I have a soy intolerance...AND to make a standard two layer cake or a 9"x13" cake pan, I have to buy TWO boxes of cake mix, which is more expensive than buying one bag of Namaste chocolate cake mix (which is allergen free too) that makes a two layer round or one 9x13.

*sigh* Thank you Betty Crocker, but I can't have soy :(

If you like mint, try the recipe with the Namaste cake mix. I have never tried it, but have heard its good! You can try this recipe with any chocolate cake mix that you like!

Swimmr Contributor

If you like mint, try the recipe with the Namaste cake mix. I have never tried it, but have heard its good! You can try this recipe with any chocolate cake mix that you like!

Oh yeah definitely. I've done all sorts of cool things with the cake mixes by namaste.

I was just rambling, really. Complaining :( I had a rough morning with failed pancake mix...

Darissa Contributor

Oh yeah definitely. I've done all sorts of cool things with the cake mixes by namaste.

I was just rambling, really. Complaining :( I had a rough morning with failed pancake mix...

I know how you feel! Cooking can be really frustrating, especially when thing's don't turn out! Have a happy day:)


Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):



Celiac.com Sponsor (A8-M):



Archived

This topic is now archived and is closed to further replies.


  • Celiac.com Sponsor (A19):



  • Member Statistics

    • Total Members
      132,026
    • Most Online (within 30 mins)
      7,748

    Amari Love
    Newest Member
    Amari Love
    Joined

  • Celiac.com Sponsor (A20):


  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m

  • Celiac.com Sponsor (A22):





  • Celiac.com Sponsor (A21):



  • Upcoming Events

  • Posts

    • Scott Adams
      Your experience is both shocking and critically important for the community to hear, underscoring the terrifying reality that cross-contamination can extend into the most unexpected and invasive medical devices. It is absolutely devastating that you had to endure six months of sickness and ultimately sustain permanent vision loss because a doctor dismissed your legitimate, life-altering condition. Your relentless research and advocacy, from discovering the gluten in MMA acrylic to finding a compassionate prosthodontist, is a testament to your strength in a system that often fails celiac patients. While the scientific and medical consensus is that gluten cannot be absorbed through the skin or eyes (as the molecules are too large to pass through these barriers), your story highlights a terrifying gray area: what about a substance *permanently implanted inside the body*, where it could potentially shed microparticles or cause a localized immune reaction? Your powerful warning about acrylic lenses and the drastic difference with the silicone alternative is invaluable information. Thank you for sharing your harrowing journey and the specific, severe neurological symptoms you endure; it is a stark reminder that celiac is a systemic disease, and your advocacy is undoubtedly saving others from similar trauma.
    • Scott Adams
      Those are driving distance from me--I will try to check them out, thanks for sharing!
    • Scott Adams
      I am so sorry you're going through this bad experience--it's difficult when your own lived reality of cause and effect is dismissed by the very professionals meant to help you. You are absolutely right—your violent physical reactions are not "what you think," but undeniable data points, and it's a form of medical gaslighting to be told otherwise, especially when you have a positive HLA-DQ2 gene and a clear clinical picture. Since your current "celiac specialist" is not addressing the core issue or your related conditions like SIBO and chronic fatigue, it may be time for a strategic pivot. Instead of trying to "reprove" your celiac disease to unwilling ears, consider seeking out a new gastroenterologist or functional medicine doctor, and frame the conversation around managing the complications of a confirmed gluten-free diet for celiac disease. Go in and say, "I have celiac disease, am strictly gluten-free, but I am still suffering from these specific complications: SIBO, chronic fatigue, dermatological issues, and high blood pressure linked to pain. I need a partner to help me address these related conditions." This shifts the focus from a debate about your diagnosis to a collaborative plan for your current suffering, which is the help you truly need and deserve to work toward bouncing back.
    • NanCel
      Hello, no I had to have them re done and then used a liner over the top.  Many dentists are not aware of the celiac effects.  Best of luck.   There is other material, yet, very expensive.
    • sleuth
      He is not just a psychiatrist.  He is also a neuroscientist.  And yes, I have already read those studies.   I agree with benfotiamine.  This is short term while glutened/inflammation occurs.  As I had already mentioned, these symptoms no longer exist when this phase passes.  And yes, I know that celiac is a disease of malnutrition.  We are working with a naturopath.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.