It’s getting holly and jolly in kitchens, and we’re loving it! It’s my favorite time of the year, when holiday cooking is all I’m thinking about (well, most of the time). These vegan chocolate peppermint cupcakes bring together everything we adore about the holidays: rich cocoa, cool peppermint, and that winter-baking magic that fills the whole kitchen with warmth. They’re simple, festive, and downright irresistible.
When it comes to Christmas cooking, nothing says “the holidays are here!” quite like peppermint and chocolate together. If you think the same, these vegan cupcakes filled with festive vibes will be your favorite this season.
Bake them at home as a treat everyone will love. If you’re heading out to a holiday party, take these vegan peppermint cupcakes along and you’ll be the talk of the evening. They make great holiday gifts, too! You can wrap them up with a mug, and it’ll make for a gift from the heart.
Keep reading as I share all about vegan chocolate peppermint cupcakes, including a fun and easy recipe.
Why You’ll Love Vegan Chocolate Peppermint Cupcakes
For starters, they’re super easy to make. One bowl. No complicated steps. No mixers needed for the batter. If you love easy vegan cupcakes, this recipe will fit right into your holiday routine without any fuss.
They also have a beautiful balance of flavors. There’s a deep chocolatey base that gives you a nostalgic taste. And then peppermint adds a refreshing lift. It’s like a peppermint chocolate dessert but lighter and fluffier.
And because these are dairy-free chocolate cupcakes, everyone can enjoy them: vegans, non-vegans, and anyone avoiding dairy. Bring them to a holiday party and watch them disappear first. They’re crowd-pleasers through and through.
Plus, that swirl of dairy-free peppermint buttercream on top? It’s like frosting straight out of a Christmas movie. Tall, creamy, perfect for sprinkling crushed candy canes.
You’ll definitely want to add this to your lineup of vegan winter desserts!
Ingredients for Vegan Chocolate Peppermint Cupcakes
So, what exactly do you need to prepare these dairy-free chocolate cupcakes? Let’s divide the ingredients into two simple categories:
Dry Ingredients
- All-purpose flour - Good old all-purpose flour keeps things simple and gives the cupcakes that soft, classic crumb. Nothing fancy here—just dependable structure that lets the chocolate and peppermint shine.
- Sugar - Regular granulated sugar sweetens the cupcakes and helps them stay moist. It also gives the tops that light, tender dome we love in a good vegan bake.
- Cocoa powder - Unsweetened cocoa powder brings the deep chocolate flavor. The darker the cocoa, the richer the cupcakes taste, so use your favorite brand here. Click this link for more info on cocoa powder.
- Baking soda - Baking soda reacts with the vinegar to make the cupcakes rise. It’s the magic combo that keeps vegan cupcakes fluffy without eggs.
- Salt - Just a tiny bit of salt wakes up all the flavors—especially the chocolate. It doesn’t taste salty; it just makes everything pop more.
- Mini vegan chocolate chips - These melt into little pockets inside the cupcakes, making them extra chocolatey without extra effort. Totally optional, but they take these from good to holiday-dreamy.
Wet Ingredients
- Oat milk - Oat milk gives the batter a creamy texture and helps keep the cupcakes moist. But honestly, any plant milk you already have works perfectly.
- Neutral oil - Using oil instead of vegan butter makes the cupcakes super soft and stays that way even after they cool. Canola, vegetable, avocado—whatever you’ve got.
- White vinegar - This is the secret ingredient! It reacts with the baking soda to help the cupcakes lift. You won’t taste it at all—it just makes the texture lighter.
- Vanilla extract - Vanilla rounds out the flavor so the chocolate tastes fuller and smoother. Even with peppermint in the mix, vanilla keeps everything balanced.
- Peppermint extract - This gives the cupcakes that clean, minty holiday flavor. A little goes a long way, so start small if you’re sensitive to mint—though December baking always welcomes a bold peppermint moment. Here's a peppermint resource if you're curious.
How to Make Vegan Chocolate Peppermint Cupcakes
Making these vegan chocolate peppermint cupcakes is as easy as holiday baking gets. Everything comes together in one bowl. And the cupcakes bake up light and fluffy. Start by heating your oven to 350 °F and lining a standard 12-cup muffin pan. This keeps everything ready to go once your batter is mixed.
Step 1: In a large bowl, whisk your dry ingredients: flour, sugar, cocoa powder, baking soda, and salt. This quick step helps the cupcakes rise evenly and gives you that beautiful, tender crumb. Pour in the oat milk, neutral oil, vinegar, vanilla, and peppermint extract. A few gentle whisks and the batter turns nice and glossy. If you’re craving extra richness, fold in a handful of mini vegan chocolate chips. They melt slightly as the cupcakes bake. This gives you creamy chocolate melts in every bite.
Step 2: Scoop the batter into your liners, filling them about two-thirds full. Bake for 18 to 22 minutes, or until the tops spring back lightly to the touch. Let them cool completely; this helps the frosting sit beautifully without melting.
Step 3: Make the frosting; start by beating the butter until fluffy. Slowly add in the powdered sugar. Finally pour in the peppermint and milk, then mix until smooth.
Step 4: Once cooled, swirl on the peppermint frosting and add crushed candy canes for that festive sparkle. Just like that, you’ve got easy vegan chocolate peppermint cupcakes that look bakery-worthy and taste like pure holiday cheer 😋
Variations and Substitutions
One of the best parts about these vegan chocolate peppermint cupcakes is how easily you can customize them. A few small swaps can turn this recipe into a whole lineup of simple holiday vegan desserts. All just as festive and delicious!
Swap the peppermint.
If you want a gentler flavor, use half a teaspoon of peppermint extract instead of a full teaspoon. If you want a richer chocolate vibe, skip the peppermint entirely and make classic vegan chocolate cupcakes with a vanilla or chocolate frosting.
Change the frosting flavor.
While the dairy-free peppermint buttercream is the star of this recipe, you can switch it up with vanilla buttercream, chocolate buttercream, or even a mocha frosting if you prefer.
Use different non-dairy milks.
Oat milk gives a lovely soft texture, but almond milk, soy milk, or coconut milk all work beautifully.
Make them gluten-free.
Use a 1:1 gluten-free all-purpose flour blend. The cupcakes stay just as fluffy and moist.
Boost the chocolate flavor.
Use a mix of dark and semi-sweet vegan chips for extra richness. You can also top the frosted cupcakes with shaved chocolate instead of candy canes.
Turn them into a winter dessert bar.
Skip the frosting and bake the batter in a square pan to create a peppermint-chocolate snack cake. Perfect for gifting or slicing up for parties.
Frequently Asked Questions
Absolutely yes on this one. Bake the cupcakes a day in advance and store them (unfrosted) in an airtight container. Frost them right before serving.
Once frosted, keep them in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate them for 3 to 4 days and then let them come to room temperature before serving.
If you freeze these cupcakes, they can sit in the freezer for up to 2 months. You want to thaw them at room temperature and then add frosting and candy canes when you’re ready to serve.
Sometimes finding these extracts aren't the easiest task. If the peppermint is just impossible, you can swap it with vanilla, almond, or orange extract. Each gives a different holiday-friendly taste. Vanilla will keep thigs classic, almond adds a sweet marzipan vibe, while orange makes these vegan chocolate cupcakes extra festive.
Oat milk creates a soft crumb. But almond milk, soy milk, and coconut milk all work well in easy vegan chocolate peppermint cupcakes. The importance lies in using unsweetened milk so the flavors remain balanced. Creamier milks like oat and soy make these cupcakes richer. While almond milk keeps things lighter. But you can use whatever you have on the fridge, this recipe is very forgiving.
Yes and this is a very easy swap. Simply replace the flour with a 1:1 gluten-free all-purpose blend. The recipe stays just as simple and delicious. Look for a blend that already contains xanthan gum for the best texture. Also, Gluten-free cupcakes tend to bake a little faster. So keep an eye on them towards the end, and be ready to take them out early.
Conclusion
These vegan chocolate peppermint cupcakes bring all the cozy magic of the holidays into one dreamy dessert! They’re easy to make, fun to decorate, and always a hit, whether you’re baking for family, gifting to friends, or bringing a tray to a holiday party.
Bake a batch and let your kitchen smell like pure Christmas joy! 🎄
More Holiday Baking Recipes
- Pumpkin cinnamon rolls
- Classic thumbprint cookies
- Perfect sugar cookies
- Gingerbread cake
- Chocolate peppermint crinkle cookies
Vegan chocolate peppermint cupcakes
Equipment
- 12 cupcake liners
Ingredients
Cupcake dry Ingredients
- 1 ½ cups all-purpose flour
- 1 cup sugar
- ⅓ cup cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup mini vegan chocolate chips optional for richness
Cupcake wet Ingredients
- 1 cup oat milk or any nondairy milk
- ⅓ cup neutral oil
- 1 tablespoon white vinegar
- 1 teaspoon vanilla extract
- ½ – 1 teaspoon peppermint extract ½ for mild, 1 teaspoon for strong
Peppermint Frosting Ingredients
- 1 cup vegan butter
- 3 cups powdered sugar
- ½ teaspoon peppermint extract
- 1 –2 tablespoon nondairy milk
- Crushed candy canes for topping optional
Instructions
For the cupcakes (super easy, 1 bowl)
- Heat oven to 350°F and line a 12-cup muffin tin.
- In a big bowl, first whisk flour, sugar, cocoa, baking soda, salt. Add milk, oil, vinegar, vanilla, and peppermint. Whisk until smooth. Fold in chocolate chips if using.
- Fill liners ⅔ full. Then bake 18–22 minutes or until the tops spring back. Be sure to cool completely.
For the frosting
- Beat butter until fluffy then add powdered sugar gradually.
- Add peppermint + milk until smooth.
- Pipe tall swirls and sprinkle crushed candy canes on top.
Notes
- Be careful not to overmix the batter. Once it all comes together, stop whisking. A few small lumps are cool.
- Peppermint extract is strong. Start with a lower amount if you're unsure. this can go from festive to toothpaste easily.
- Cool completely before frosting. This is good advice for any cake.
- Use full-fat vegan butter for a sooth frosting.
Hi, we’re Shayne and Kristina! I’m the chef and editor here at My Darling Vegan, and Kristina is the photographer and writer. Together we’re carrying on this space with the same focus on easy, flavorful vegan recipes that anyone can enjoy at home. Check out our
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