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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

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

  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.