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chocolate peppermint cupcakes

Chocolate Peppermint Cupcakes

Soft, fluffy, and moist chocolate peppermint cupcakes topped with a creamy vanilla buttercream.

Course Dessert
Keyword chocolate peppermint cupcakes, holiday dessert recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 cupcakes
Author Taavi Moore


  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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.