Chocolate Peppermint Cupcakes
dairy-free recipe
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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.
Let’s begin!
Ingredients:
Cupcake Instructions:
Peppermint Buttercream Frosting Instructions:
Enjoy!
💜Julie
Yield: 30
Chocolate Peppermint Cupcakes (dairy-free 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 and make the perfect easy Christmas party dessert idea. The Peppermint Buttercream Frosting is also dairy-free and taste just like a creamy and smooth buttermint. This recipe makes 30 regular-sized cupcakes.
Prep time: 15 MinCook time: 15 MinInactive time: 5 MinTotal time: 35 Min
Ingredients
For cupcake batter
peppermint buttercream frosting ingredients
Instructions
How to make chocolate peppermint cupcakes
- 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.
How to make peppermint buttercream 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.
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