Chocolate Peppermint Cupcakes (Vegan + GF)

Name: Chocolate Peppermint Cupcakes (Vegan + GF)
Prep time: 25 min
Cook time: 33 min
Total time: 58 min
Yield: 11
Ingredients: 1/2 scant cup unsweetened plain almond milk; 3/4 tsp apple cider vinegar or lemon juice; 2 tbsp flaxseed meal ((to make flax eggs)); 5 tbsp water ((to make flax eggs)); 1 1/2 tsp baking soda; 1/3 cup coconut sugar; 1/3 cup maple syrup or agave nectar; 1/4 cup melted coconut oil or vegan butter ((such as Earth Balance)); 1 cup applesauce ((or sub roasted beet puree)); 1/4 tsp sea salt; 1/4–1/2 tsp peppermint extract; 1/2 cup unsweetened cocoa powder ((if clumpy, sift)); 1/2 cup almond meal; 1/4 cup gluten-free oat flour; 3/4 cup gluten-free flour blend; 2 batches coconut whipped cream*; 1/4–1/2 tsp peppermint extract; Crushed candy canes or sprinkles (ensure vegan-friendliness); Fresh mint

By Minimalist Baker · Minimalist BakerPublic

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Naturally sweetened, 1-Bowl Chocolate Peppermint Cupcakes that are vegan and gluten-free and topped with mint-infused coconut whipped cream! The perfect dessert for the holidays and chocolate-peppermint lovers!

Prep: 25 min
Cook: 33 min
Total: 58 min
Servings: 11

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This recipe was taken from Chocolate Peppermint Cupcakes (Vegan + GF) · by Minimalist Baker. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 11 people

Cooking for

1/2scant cup unsweetened plain almond milk
0.75 tspapple cider vinegar or lemon juice
2 tbspflaxseed meal ((to make flax eggs))
5 tbspwater ((to make flax eggs))
1.5 tspbaking soda
0.33 cupcoconut sugar
0.33 cupmaple syrup or agave nectar
0.25 cupmelted coconut oil or vegan butter ((such as Earth Balance))
1 cupapplesauce ((or sub roasted beet puree))
0.25 tspsea salt
0.25–0.5 tsppeppermint extract
0.5 cupunsweetened cocoa powder ((if clumpy, sift))
0.5 cupalmond meal
0.25 cupgluten-free oat flour
0.75 cupgluten-free flour blend
2batches coconut whipped cream*
0.25–0.5 tsppeppermint extract
—Crushed candy canes or sprinkles (ensure vegan-friendliness)
—Fresh mint

Steps

1
FOR CUPCAKES: Preheat oven to 190°C and line a muffin tin with 11 paper liners (I like this brand // amount as original recipe is written // adjust if altering batch size), or lightly grease.
2
Measure out almond milk and add vinegar or lemon juice. Stir and let curdle while moving onto the next step.
3
Prepare flax eggs in a large mixing bowl by mixing flaxseed meal and water and let rest for 5 minutes.
4
Add baking soda to the almond milk vinegar mixture and stir.
5
Add the sugar, maple syrup and almond milk mixture to the flax egg and beat to combine. Then add melted coconut oil, applesauce, salt, and peppermint extract, and mix.
6
Add cocoa powder, almond meal, oat flour, and gluten-free flour blend and beat to combine. If the batter appears too thick, add a touch more almond milk, but it should be perfect. If too thin, add a little more gluten free flour blend + cocoa powder. Taste and adjust amount of peppermint extract as needed.
7
Divide batter evenly between lined muffin tins (should be enough for 11 as original recipe is written // adjust if altering batch size), filling generously 3/4 full.
8
Bake for 29-34 minutes or until puffy and a toothpick inserted into the center comes out clean.
9
Let rest in the tin for 10-15 minutes, then remove and let cool completely on a cooling rack. Don’t try to sample early because they need to fully cool or they tend to stick to the wrappers.
10
FOR COCONUT WHIP: Rinse out mixing bowl and add two cans hardened, chilled coconut cream. Beat until light and fluffy, then add peppermint extract and organic powdered sugar to taste. Taste and adjust flavors as needed. Then scoop into a large freezer bag and set in refrigerator to chill.
11
Once cupcakes are completely cooled and you're ready to serve, cut a corner of the coconut whipped cream bag off and pipe a generous amount onto each cupcake. You’ll likely have leftovers.
12
Lastly, add desired toppings, such as crushed peppermint candy and fresh mint leaves.
13
Will keep well-covered in the refrigerator for 2-3 days, though best when fresh. If possible, don't frost until serving for best results!

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Per portion

Calories: ~89.1 kcal
Protein: ~1 g
Fat: ~5.4 g
Carbs: ~9.4 g
Fiber: ~0.8 g
Sodium: ~83.2 mg

10 ingredients still need USDA food links. baking soda, unsweetened cocoa powder ((if clumpy, sift)), Fresh mint are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 11-portion recipe.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

Milk
Eggs
Tree nuts
Wheat

Partial · 9/19 ingredients linked