Chocolate Peppermint Cupcakes
Soft, fluffy, and moist chocolate peppermint cupcakes topped with a creamy vanilla buttercream.
Ingredients
- 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
Vanilla Buttercream Frosting
- 3 tbsp room temperature vegan butter
- 3 cups powdered sugar
- 3 tbsp non-dairy milk
- 1 tsp vanilla extract
- ¼ cup crushed peppermint
Instructions
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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.
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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.
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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.
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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.