Vegan chocolate peppermint cupcakes
Moist vegan chocolate cupcakes topped with a dairy-free peppermint frosting swirl and candy cane crunch. Sweet, simple holiday magic.
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Servings: 12 cupcakes
Calories: 412kcal
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.
Nutrition
Serving: 1cupcake | Calories: 412kcal | Carbohydrates: 53g | Protein: 2g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 257mg | Potassium: 115mg | Fiber: 2g | Sugar: 40g | Vitamin A: 358IU | Calcium: 30mg | Iron: 1.7mg