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5 from 11 votes

Vegan Peppermint Chocolate Cupcakes

Perfect for Christmas and holiday baking. Mint chocolate cake with peppermint infused frosting, decorated with crushed candy canes. 
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 12 cupcakes
Author: Sam Turnbull

Ingredients

Dry ingredients:

Wet ingredients:

Frosting ingredients:

Instructions

For the cupcakes:

  • Preheat your oven to 350F (180C). Line a cupcake pan with 12 parchment paper cupcake liners.
  • In a large bowl whisk together all of the dry ingredients.
  • In a medium bowl whisk together all of the wet ingredients. Pour the wet ingredients into the dry ingredients and mix until just combined. Don't over mix, lumps are totally cool.
  • Divide the batter evenly among the cupcake liners. Bake for 20 to 25 minutes until a toothpick inserted into the center comes out clean. Let cool completely before frosting.

For the frosting:

  • Use a stand or hand mixer, whip together the vegan butter, vegetable shortening, powdered sugar, peppermint extract, and vanilla extract. If the frosting is a bit too stiff, add 1 to 2 tablespoons non-dairy milk as needed until desired consistency is reached.

To decorate the cupcakes:

  • Use a pastry bag or spatula to frost the cupcakes.
  • Crush the candy canes by placing them in a bag then using a rolling pin to smash them up. Sprinkle the frosted cupcakes with crushed candy canes.

Nutrition

Calories: 349kcal | Carbohydrates: 54g | Protein: 2g | Fat: 14g | Saturated Fat: 3g | Sodium: 188mg | Potassium: 118mg | Fiber: 1g | Sugar: 40g | Vitamin A: 235IU | Calcium: 47mg | Iron: 1.3mg

Find it online:

https://itdoesnttastelikechicken.com/vegan-peppermint-chocolate-cupcakes/