Vegan Chocolate Peppermint Cupcakes

Candy Cane Cupcakes
Kristin Rosenau / Getty Images
  • 40 mins
  • Prep: 20 mins,
  • Cook: 20 mins
  • Yield: 12 cupcakes (12 servings)
Ratings (5)

Peppermint and chocolate were made for each other, especially in cupcakes. Of course, most cupcake recipes call for dairy ingredients and eggs, but these tasty treats use a combination of baking agents and heart-healthy canola oil instead. (Who can say no to a cupcake that's delicious and healthier for you, too?) For winter holidays or just because, these vegan cupcakes are fun, simple, and so good.

Feel free to add additional chocolate chips to top your cupcakes, or add a drizzle of Dairy-Free Chocolate Syrup or Vegan Ganache to add an extra layer of chocolate to your cakes.

What You'll Need

  • For the Cupcakes:
  • 1 cup coconut milk
  • 3/4 cup plus 1 tablespoon sugar
  • 1/3 cup canola oil
  • 1 1/2 teaspoons lemon juice
  • 1 teaspoon peppermint extract
  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup dairy-free dark chocolate chips (or, alternatively, dark chocolate chunks)
  • Vegan Peppermint Frosting:
  • 1 cup soy margarine
  • 3 cups confectioners' sugar (divided)
  • 1 teaspoon peppermint extract
  • 3 to 4 drops green food coloring
  • 1 tablespoon soy creamer (plus more if needed)
  • Optional: crushed peppermint candy canes, for topping

How to Make It

  1. Preheat the oven to 350 F. Line a 12-cup muffin tin with cupcake liners and set aside.
  2. In a large mixing bowl, whisk together the coconut milk, sugar, canola oil, lemon juice, and peppermint extract. In another bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt until well mixed. Add the dry ingredients to the wet, mixing until just combined. Fold in the dairy-free chocolate chips, stirring just until the chips are evenly distributed throughout. Pour the batter into the prepared cups, filling each about 2/3 full.
  1. Bake for 17-20 minutes, or until a toothpick inserted into the center of a cupcake emerges clean. Let cool completely on a wire cooling rack before frosting with Vegan Peppermint Frosting. Top frosted cupcakes with crushed peppermint candy canes and serve.
  2. Vegan Peppermint Frosting: In a large mixing bowl, using an electric hand mixer, cream the dairy-free soy margarine until fluffy, about 2-3 minutes. Add in 1 cup of the confectioners' sugar, the peppermint extract, and the food coloring, beating until smooth. Gradually add in the remaining sugar and dairy-free creamer, beating until thick and smooth. Use to frost cooled chocolate peppermint cupcakes.

Cook's Note:

  • If you're not a fan of food coloring, feel free to omit the green from the frosting. (White peppermint frosting is really pretty, too!)