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.

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Prep Time 15

Cook Time 15

Total Time 35

Course Dessert

Cuisine American

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.

Keyword Christmas dessert idea, peppermint cupcakes, christmas cupcakes idea, easy christmas cupcake recipe, chocolate peppermint dessert, holiday party dessert ideas

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