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Peppermint Chocolate Cupcakes Recipe

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4.7 from 132 reviews

These Peppermint Swirl Chocolate Cupcakes are a delightful vegan treat combining rich cocoa with refreshing peppermint flavor. Perfectly moist and fluffy, they feature a luscious vegan buttercream frosting infused with peppermint extract and topped with chopped peppermint candies for a festive finish.

Ingredients

Cupcakes

  • 1 ½ tablespoons apple cider vinegar, or regular vinegar (22mL)
  • ½ cup soy milk, or other vegan milk (120mL) (room temperature for buttermilk)
  • 1 cup brown sugar, or cane sugar (200g)
  • 1 ½ cups all-purpose flour (180g)
  • ½ cup unsweetened cocoa powder (40g)
  • 1 teaspoon baking powder (4g)
  • 1 teaspoon baking soda (6g)
  • ½ teaspoon sea salt (3g)
  • ⅓ cup oil (66g)
  • ½-1 teaspoon peppermint extract (2.5–5mL)
  • 1 teaspoon vanilla extract (5mL)
  • ½ cup warm milk + 1 teaspoon instant coffee, mixed (120mL milk + 1.8g coffee)

Frosting

  • ½ cup vegan butter, softened (113g)
  • ½ teaspoon vanilla extract (2.5mL)
  • ¼ teaspoon peppermint extract (1.25mL)
  • 1 ½-1 ¾ cups powdered sugar (180g)
  • ½ tablespoon vegan milk, add more if needed (7mL)
  • ⅛ teaspoon sea salt, only if using unsalted butter (0.75g)

Garnish

  • Chopped peppermints, in a food processor

Instructions

  1. Preheat oven and prepare pans: Preheat your oven to 350°F (180°C). Line a 12-cup muffin pan with cupcake liners or foil bake cups to prevent sticking and make removal easy.
  2. Make vegan buttermilk: In a small jar, combine the vinegar and soy (or other vegan) milk. Let it sit to curdle into vegan buttermilk while you prepare the dry ingredients.
  3. Mix dry ingredients: In a large bowl, whisk together the brown sugar, all-purpose flour, cocoa powder, baking powder, baking soda, and sea salt, ensuring there are no lumps for a smooth batter.
  4. Add wet ingredients: Whisk in the oil, the prepared vegan buttermilk, peppermint extract, and vanilla extract to the dry ingredients, mixing thoroughly.
  5. Prepare coffee milk mixture: Heat the additional milk for the coffee mixture in the microwave for 30 seconds or on the stovetop until warm but not boiling. Stir in the instant coffee until fully dissolved.
  6. Incorporate coffee milk mixture: Pour the warm coffee milk mixture into the batter. Using an electric mixer, beat on medium speed for up to 3 minutes, scraping down the bowl once to fully incorporate all ingredients.
  7. Fill cupcake liners: Evenly divide the cupcake batter among the liners, filling about ¾ full. Tap the pan lightly on the counter three times to release any air bubbles.
  8. Bake: Place the tray on the middle rack in your oven and bake for about 18 minutes. Check doneness by inserting a toothpick into the center—it should come out clean or with a few crumbs attached.
  9. Cool cupcakes: Remove cupcakes from the oven and allow them to cool completely before frosting.
  10. Make frosting: Beat the vegan butter, vanilla extract, and peppermint extract with a mixer on medium speed until fluffy (2-3 minutes). Gradually add powdered sugar in increments, folding initially to prevent dust, then beating until smooth. Add vegan milk a little at a time to reach desired consistency and beat for about 5 more minutes until creamy and light.
  11. Frost and garnish: Once cupcakes are fully cooled, pipe or spread frosting over the tops. Garnish with finely chopped peppermint candies for an added festive touch. Serve and enjoy!

Notes

  • Use room temperature vegan milk for best curdling to make vegan buttermilk.
  • Adjust peppermint extract amount to suit your taste preference from subtle to strong.
  • Ensure the coffee milk mixture is warm, not hot, to avoid curdling the batter.
  • The frosting can be thickened or thinned by adjusting the powdered sugar and vegan milk amount.
  • Allow cupcakes to cool completely before frosting to prevent melting.
  • Store cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for longer freshness.

Find it online: https://mealsbykate.com/peppermint-chocolate-cupcakes-recipe/