Chocolate Peppermint Cupcakes
dairy-free recipe
JUMP TO RECIPE
These Dairy-Free Chocolate Peppermint Cupcakes combine two of my favorite holiday flavors for a special treat. Chocolate and peppermint are such a lovely combination that I crave during December. If you’re planning a Christmas celebration this holiday season and you’re looking for the perfect dessert that will satisfy everyone’s sweet tooth, look no further than these delicious dairy-free chocolate peppermint cupcakes. Not only are these cupcakes delicious, they are surprisingly simple to make. The peppermint buttercream frosting is also dairy-free and taste just like a creamy and smooth buttermint. This recipe makes 30 regular-sized cupcakes.
Visit Nature’s Flavors to find the Organic Peppermint Flavor Extract. Their products are all-natural and made in the USA by a family owned and operated business of over 40 years.
Let’s begin!
Ingredients:
For Chocolate Peppermint Cupcakes:
-
1 1/4 cups unsweetened vanilla almond milk
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1/2 cup + 2 tbsp organic cocoa powder
-
2 cups granulated sugar
-
1 1/4 tsp salt
-
2 tsp baking soda
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1/2 tsp baking powder
-
2 large eggs
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1 large egg yolk
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1 1/4 cup canned coconut milk, full fat
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3/4 cup vegetable oil
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1 1/2 tsp Nature’s Flavors Organic Peppermint flavor extract
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2 3/4 cups all-purpose flour
For Peppermint Buttercream Frosting:
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1 cup plant butter, softened
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4 cups powdered sugar, sifted
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2 tbsp canned coconut milk, (full fat)
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1/4 tsp salt
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6 crushed peppermint candy canes
Cupcake Instructions:
Preheat oven to 350℉ / 176℃ and line cupcake pans with paper liners or spray with a non-stick cooking spray.
In a small sauce pot, add almond milk and cocoa powder and whisk frequently over medium heat, bringing to a boil.
As soon as it starts boiling, remove from heat and whisk 30 seconds longer, or until smooth, then set aside to cool.
In a large bowl, add sugar, salt, baking soda and powder, eggs and egg yolk.
Mix on low speed for one minute.
Next, add coconut milk, oil and peppermint extract and mix on low for one about minute more.
Add flour and mix on low for one minute longer.
Add the cooled cocoa mixture and mix on medium speed until well incorporated, about 30-45 seconds.
Carefully scoop or pour (I use a spouted measuring cup) cupcake batter into the paper liners, filling 3/4 full.
Bake in preheated oven 15-18 minutes, or until when checked with a wooden toothpick, only moist crumbs attached.
Let cool in pan for 1-2 minutes, then transfer cupcakes onto a cooling rack to cool completely before frosting.
Peppermint Buttercream Frosting Instructions:
Add softened plant butter to a large bowl and cream on medium speed for 1-2 minutes or until light and fluffy.
Sift in powdered sugar, 1/2 cup at a time, beating on low speed after each addition.
After last addition, scrape down sides and mix on medium speed for 30-40 seconds.
Add coconut milk, peppermint extract and salt and mix on medium speed for 1-2 minutes or until smooth and creamy.
To achieve the swirling effect, use Wilton 1M tip and add frosting to a frosting bag. Squeeze and use a swirling motion, starting low, and finishing in middle of cupcake.
Sprinkle with crushed candy canes and serve or refrigerate until needed.
Makes 30 regular sized cupcakes.
Enjoy!
💜Julie
Chocolate Peppermint Cupcakes (dairy-free recipe)
Ingredients
- 1 1/4 cups unsweetened vanilla almond milk
- 1/2 cup + 2 tbsp organic cocoa powder
- 2 cups granulated sugar
- 1 1/4 tsp salt
- 2 tsp baking soda
- 1/2 tsp baking powder
- 2 large eggs
- 1 large egg yolk
- 1 1/4 cup canned coconut milk full fat
- 3/4 cup vegetable oil
- 1 1/2 tsp Nature’s Flavors Organic Peppermint flavor extract
- 2 3/4 cups all-purpose flour
- 1 cup plant butter softened
- 4 cups powdered sugar sifted
- 2 tbsp canned coconut milk (full fat)
- 1 tsp Nature’s Flavors Organic Peppermint flavor extract
- 1/4 tsp salt
- 6 crushed peppermint candy canes
Disclaimer:
Nutritional Information is provided as a courtesy only and should be viewed as an estimate. Ingredients can vary with brands and size and Inspiration Apron makes no guarantees to the accuracy of this information.
Instructions
- Preheat oven to 350℉ / 176℃ and line cupcake pans with paper liners or spray with a non-stick cooking spray.
- In a small sauce pot, add almond milk and cocoa powder and whisk frequently over medium heat, bringing to a boil.
- As soon as it starts boiling, remove from heat and whisk 30 seconds longer, or until smooth, then set aside to cool.
- In a large bowl, add sugar, salt, baking soda and powder, eggs and egg yolk. Mix on low speed for one minute.
- Next, add coconut milk, oil and peppermint extract and mix on low for one about minute more.
- Add flour and mix on low for one minute longer.
- Add the cooled cocoa mixture and mix on medium speed until well incorporated, about 30-45 seconds.
- Carefully scoop or pour (I use a spouted measuring cup) cupcake batter into the paper liners, filling 3/4 full.
- Bake in preheated oven 15-18 minutes, or until when checked with a wooden toothpick, only moist crumbs attached.
- Let cool in pan for 1-2 minutes, then transfer cupcakes onto a cooling rack to cool completely before frosting.
- Add softened plant butter to a large bowl and cream on medium speed for 1-2 minutes or until light and fluffy.
- Sift in powdered sugar, 1/2 cup at a time, beating on low speed after each addition.
- After last addition, scrape down sides and mix on medium speed for 30-40 seconds.
- Add coconut milk, peppermint extract and salt and mix on medium speed for 1-2 minutes or until smooth and creamy.
- To achieve the swirling effect, use Wilton 1M tip and add frosting to a frosting bag. Squeeze and use a swirling motion, starting low, and finishing in middle of cupcake.
- Sprinkle with crushed candy canes and serve or refrigerate until needed.
- Makes 30 regular sized cupcakes.
Chocolate Peppermint Cupcakes (dairy-free recipe)
Ingredients
Instructions
- Preheat oven to 350℉ / 176℃ and line cupcake pans with paper liners or spray with a non-stick cooking spray.
- In a small sauce pot, add almond milk and cocoa powder and whisk frequently over medium heat, bringing to a boil.
- As soon as it starts boiling, remove from heat and whisk 30 seconds longer, or until smooth, then set aside to cool.
- In a large bowl, add sugar, salt, baking soda and powder, eggs and egg yolk. Mix on low speed for one minute.
- Next, add coconut milk, oil and peppermint extract and mix on low for one about minute more.
- Add flour and mix on low for one minute longer.
- Add the cooled cocoa mixture and mix on medium speed until well incorporated, about 30-45 seconds.
- Carefully scoop or pour (I use a spouted measuring cup) cupcake batter into the paper liners, filling 3/4 full.
- Bake in preheated oven 15-18 minutes, or until when checked with a wooden toothpick, only moist crumbs attached.
- Let cool in pan for 1-2 minutes, then transfer cupcakes onto a cooling rack to cool completely before frosting.
- Add softened plant butter to a large bowl and cream on medium speed for 1-2 minutes or until light and fluffy.
- Sift in powdered sugar, 1/2 cup at a time, beating on low speed after each addition.
- After last addition, scrape down sides and mix on medium speed for 30-40 seconds.
- Add coconut milk, peppermint extract and salt and mix on medium speed for 1-2 minutes or until smooth and creamy.
- To achieve the swirling effect, use Wilton 1M tip and add frosting to a frosting bag. Squeeze and use a swirling motion, starting low, and finishing in middle of cupcake.
- Sprinkle with crushed candy canes and serve or refrigerate until needed.
- Makes 30 regular sized cupcakes.
