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For the cupcakes: Preheat the oven to 350 degrees F. Line a traditional cupcake pan with 12 cupcake liners.
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Combine the coconut milk and vinegar and set aside.
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In a separate bowl, sift together the baking flour, cocoa powder, baking soda, baking powder, xanthan gum and salt.
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In a large bowl, combine the sugar, oil and vanilla extract with the milk and vinegar mixture and beat with an electric mixer for 1 minute.
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Add the dry ingredients to the wet ingredients and mix thoroughly.
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6
Fill the cupcake liners three-quarters full with batter and bake until the tops spring back when touched, about 22 minutes.
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7
Cool the cupcakes completely.
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8
Once cool, remove the cupcakes from the liners and cut horizontally in half creating 2 pieces.
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For the frosting: Whip the butter until it is white and creamy, about 3 minutes.
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Add the confectioners' sugar 1 cup at a time until thoroughly combined.
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Add the coconut milk, mint extract, vanilla bean paste and salt, and mix until smooth.
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Put the frosting in a piping bag and cut 1/2-inch off the tip.
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For the compote: Combine the raspberries and sugar in a small skillet and cook over low heat for 10 minutes, stirring occasionally.
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Remove from the heat and let cool.
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For the ganache: In a small saucepan, melt the chocolate chips over low heat, stirring frequently.
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Remove from the heat and let cool until it is still warm and easy to spread.
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For the cookie crumbles: Using a food processor, crush the cookies into crumbles.
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To assemble: Lift the top off of a cupcake and generously frost the bottom with mint frosting.
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Drizzle with raspberry compote and replace the top.
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20
Spread approximately 1 1/2 tablespoons chocolate ganache on the top, and then sprinkle with chocolate cookie crumbles.
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21
This recipe was created by a contestant during a cooking competition.
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The Food Network Kitchens have not tested it for home use, therefore, we cannot make any representation as to the results.
