Vegan Chocolate Peppermint Cupcakes with Coconut Cream Frosting
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Chocolate Peppermint Cupcakes

These vegan Chocolate Peppermint Cupcakes come together quickly and make simple but delicious festive cupcakes to serve at or bring to any holiday gathering
Course Dessert
Cuisine Vegan
Keyword Chocolate Peppermint Cupcakes
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 Makes 1 dozen
Author Deb Delozier | Vegelicious Kitchen

Ingredients

  • 3/4 cup whole wheat pastry flour
  • 1/2 cup all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup oil
  • 1/4 - 1/2 teaspoon peppermint extract OR 1/2- 1 teaspoon vanilla extract
  • 1 cup warm water
  • 1 teaspoon apple cider vinegar or white vinegar
  • ***For the Frosting***
  • 1 cup coconut cream
  • 1/2 cup powdered sugar
  • 1/2 teaspoon peppermint extract OR 1 teaspoon vanilla

Instructions

  • Preheat oven to 350 degrees F
  • Sift together the first 6 ingredients
  • Combine the oil and peppermint extract in a separate bowl
  • Stir the wet into the dry mixture and mix well
  • Add the warm water and vinegar and stir in well
  • Line muffin tins with muffin papers or oil your muffin tins if not using papers
  • Fill each space about 3/4 full with batter
  • Bake at 350 degrees F for 20 minutes
  • Check by inserting a toothpick in the center and if it comes out clean, they're done
  • Remove from the oven and cool for 5 minutes in the muffin tins
  • Remove each cupcake and continue cooling on wire racks
  • Frost after completely cool
  • Garnish with crushed peppermint candies or candy canes or fresh peppermint leaves and a cranberry cut in half with red side up
  • Store in the refrigerator in an airtight container with a tight fitting lid.

For the Frosting

  • Beat the coconut cream, powdered sugar and the extract together with an electric mixer until well combined and creamy. Keep this in the refrigerator to chill until needed.
  • It's best to frost the cupcakes when you need them so the frosting doesn't get runny. After they're frosted, keep them in the refrigerator until ready to serve.