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Peppermint Chocolate Cupcakes Recipe

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4.5 from 69 reviews

These Peppermint Swirl Chocolate Cupcakes are rich, moist, and infused with a refreshing peppermint flavor. Made vegan with a perfect balance of cocoa and peppermint, they are topped with a creamy vegan peppermint buttercream frosting and garnished with chopped peppermints for extra festive flair. Perfect for holiday celebrations or anytime you crave a minty chocolate treat.

Ingredients

Cupcake Batter

  • 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 until dissolved (120mL milk + 1.8g instant 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, 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 Muffin Cups: Preheat your oven to 350°F (180°C). Line a 12-cup muffin pan with cupcake liners or foil bake cups to prepare for the batter.
  2. Make Vegan Buttermilk: In a jar, combine the apple cider vinegar and soy milk. Let this sit to curdle and create vegan buttermilk, then set aside.
  3. Mix Dry Ingredients: In a large mixing bowl, whisk together the brown sugar, all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and sea salt until evenly combined and free of clumps.
  4. Add Wet Ingredients: Whisk in the oil, vegan buttermilk mixture, peppermint extract, and vanilla extract to the dry ingredients until smooth and combined.
  5. Prepare Coffee Milk Mixture: Warm the milk and instant coffee together in the microwave or on the stovetop until warm but not boiling. Whisk the coffee and milk to dissolve the coffee completely.
  6. Incorporate Coffee Mixture and Beat: Pour the warm coffee milk mixture into the batter. Using an electric mixer on medium speed, beat for no more than 3 minutes, scraping down the sides halfway through to ensure even mixing.
  7. Fill Cupcake Liners: Divide the batter evenly among the 12 lined muffin cups, filling each about ¾ full. Tap the pan on the counter three times to release air bubbles.
  8. Bake: Place the pan in the center rack of the oven and bake for 18 minutes or until a toothpick inserted into the center of a cupcake comes out clean or with a few moist crumbs.
  9. Cool: Remove the cupcakes from the oven and allow them to cool completely before frosting.
  10. Make the Frosting: Beat the vegan butter, vanilla extract, and peppermint extract with a mixer for 2-3 minutes until fluffy. Gradually add 1 cup powdered sugar, folding gently then beating for 1 minute. Continue adding the remaining powdered sugar in small increments until fully incorporated.
  11. Adjust Frosting Consistency: Add vegan milk ½ tablespoon at a time to achieve desired consistency. Beat the frosting for about 5 minutes, folding with a spatula every couple of minutes until smooth, creamy, and fluffy.
  12. Frost Cupcakes and Garnish: Once cooled, frost the cupcakes with the peppermint buttercream and garnish with chopped peppermints if desired. Serve and enjoy!

Notes

  • Use vegan milk options like soy, almond, or oat milk for the vegan buttermilk and frosting.
  • You can adjust peppermint extract strength from subtle to stronger based on your preference.
  • Ensure the coffee milk mixture is warm but not boiling to avoid curdling the batter.
  • Frosting consistency can be adjusted with more or less vegan milk depending on preference.
  • Store leftover cupcakes in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
  • Allow cupcakes to cool completely before frosting to prevent melting the frosting.

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