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Peppermint Chocolate Cupcakes Recipe

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4.7 from 90 reviews

Delight in these rich and moist Peppermint Swirl Chocolate Cupcakes, perfectly infused with a refreshing peppermint flavor balanced by deep cocoa notes. These vegan-friendly cupcakes are topped with a creamy peppermint buttercream frosting and garnished with chopped peppermints, making them an irresistible treat for any occasion.

Ingredients

Cupcakes

  • 1 ½ tablespoons apple cider vinegar, or regular vinegar (22mL)
  • ½ cup soy milk, or other vegan milk, room temperature (120mL)
  • 1 cup brown sugar, or cane sugar (200g)
  • 1 ½ cups all-purpose flour (180g)
  • ½ cup unsweetened cocoa powder (40g)
  • 1 teaspoon baking powder (4g)
  • 1 teaspoon baking soda (6g)
  • ½ teaspoon sea salt (3g)
  • ⅓ cup oil (66g)
  • ½-1 teaspoon peppermint extract (2.5–5mL)
  • 1 teaspoon vanilla extract (5mL)
  • ½ cup warm milk + 1 teaspoon instant coffee, mixed and dissolved (120mL milk + 1.8g coffee)

Frosting

  • ½ cup vegan butter, softened (113g)
  • ½ teaspoon vanilla extract (2.5mL)
  • ¼ teaspoon peppermint extract (1.25mL)
  • 1 ½-1 ¾ cups powdered sugar (180g)
  • ½ tablespoon vegan milk, add more if needed (7mL)
  • ⅛ teaspoon sea salt, only if using unsalted butter (0.75g)

Garnish

  • Chopped peppermints

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (180°C) and line a muffin pan with cupcake liners or foil bake cups for easy removal and cleanup.
  2. Create Vegan Buttermilk: In a jar, combine apple cider vinegar and soy milk to curdle and imitate buttermilk. Set aside while you prepare the dry ingredients.
  3. Mix Dry Ingredients: In a large bowl, whisk together the brown sugar, all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and sea salt, ensuring to break up any clumps for a smooth batter.
  4. Add Wet Ingredients: Whisk in the oil, the prepared vegan buttermilk, peppermint extract, and vanilla extract until well combined.
  5. Prepare Coffee-Milk Mixture: Heat the milk and instant coffee mixture until warm (not boiling) and stir to fully dissolve the coffee, then add it to the batter bowl.
  6. Beat Batter: Using an electric mixer on medium speed, beat the batter for up to 3 minutes, scraping down the sides once to incorporate all ingredients evenly.
  7. Fill Cupcake Liners: Divide the batter evenly among 12 cupcake liners, filling each about ¾ full. Tap the pan on the counter a few times to release air bubbles.
  8. Bake: Place the pan in the center rack of the preheated oven and bake for 18 minutes, or until a toothpick inserted in the center comes out clean or with a few crumbs.
  9. Cool: Remove the cupcakes from the oven and let them cool completely before frosting to avoid melting the frosting.
  10. Make Frosting: Beat the vegan butter, vanilla, and peppermint extract until fluffy, then gradually fold in powdered sugar, alternating with small amounts of vegan milk to reach a smooth, creamy consistency.
  11. Frost and Garnish: Frost the cooled cupcakes with the prepared buttercream and garnish with chopped peppermints for a festive finish.

Notes

  • For best results, use room temperature vegan milk when making the buttermilk substitute.
  • Adjust the peppermint extract to your taste preference; less for subtle, more for a strong peppermint flavor.
  • Ensure the coffee milk mixture is warm, not boiling, before adding to maintain batter texture.
  • Tap the cupcake pan to remove air bubbles for even baking and a smooth texture.
  • Let cupcakes cool completely before frosting to prevent frosting from melting.
  • Vegan butter and soy milk can be substituted with other plant-based options if desired.

Find it online: https://oliviabakes.com/peppermint-chocolate-cupcakes-recipe/