Soft, fluffy, and moist chocolate peppermint cupcakes topped with a creamy vanilla buttercream. A winter wonderland dream.
These chocolate peppermint cupcakes are perfect for this holiday season.
Nothing sounds better to me right now then sitting by a fire, cuddled up in a warm blanket, sipping on hot cocoa, and enjoying one of these cupcakes…be right back.
These cupcakes are adapted from my vegan brownie recipe, so they are super fudgy, moist, and fluffy.
If you are unsure of what to bring to a holiday party then I recommend this treat. They are definitely a winner.
These cupcakes contain simple ingredients, such as:
Flour, baking powder, salt, espresso powder, vegan butter, sugar, cocoa powder, non-dairy milk, peppermint extract, flax egg, and chocolate chips for the cupcake batter.
Vegan butter, powdered sugar, non-dairy milk, vanilla extract, and crushed peppermint for the vanilla buttercream.
If you’re a fan of peppermint I suggest checking out some of these favorites:
These Chocolate Peppermint Cupcakes are…
- Soft, fluffy, and moist
- Sweet and rich
- Simple and easy
- Oh so delicious!
Soft, fluffy, and moist chocolate peppermint cupcakes topped with a creamy vanilla buttercream.
- 1 tbsp flaxseed meal
- 2 tbsp water
- 1 ¾ cup all-purpose flour
- 1 tsp baking powder
- 1 tsp espresso powder
- ¼ tsp salt
- ½ cup melted vegan butter
- 1 ½ cups cane sugar
- ½ cup cocoa powder
- 1 ½ cups non-dairy milk
- 1 tsp peppermint extract
- 1 ½ cups dark chocolate chips
- 3 tbsp room temperature vegan butter
- 3 cups powdered sugar
- 3 tbsp non-dairy milk
- 1 tsp vanilla extract
- ¼ cup crushed peppermint
Preheat the oven to 350 degrees. Line a muffin tin with cupcake liners. Combine flaxseed meal and water in a small bowl. Set aside for 5 minutes to thicken.
To a large mixing bowl, whisk together the flour, baking powder, espresso powder, and salt. To a separate mixing bowl, whisk vigorously the melted butter, cane sugar, and cocoa powder until smooth and creamy. Make a well in the center of the flour mixture and pour in the wet mixture followed by the flax egg, non-dairy milk, and peppermint extract. Use a spatula or wooden spoon to fold until a smooth and creamy batter forms. Fold in dark chocolate chips.
Use a small cookie scoop to fill each cupcake liner 3/4 full. Bake for 30 minutes or until a toothpick inserted comes out clean (a few moist crumbs is ok). Allow cooling completely before frosting.
While cupcakes are cooling, prepare the frosting. To a large mixing bowl, use a handheld mixer to cream together the vegan butter and powdered sugar. Slowly whisk in the non-dairy milk until thick and creamy. Whisk in the vanilla extract. Frost each cupcake and sprinkle with crushed peppermint.