Decadent Vegan Chocolate Peppermint Cupcakes
These delightful vegan chocolate peppermint cupcakes are perfect for any celebration, bringing rich chocolate flavor and a refreshing hint of peppermint. Inspired by the beloved cookbook 'Vegan Cupcakes Take Over the World' by Isa Chandra Moskowitz and Terry Hope Romero, these cupcakes were a huge hit at my father-in-law's birthday party. Their moist texture and delicious frosting had everyone asking for more, proving that vegan treats can be just as indulgent and satisfying as traditional ones. With no unusual ingredients required and optional chocolate chips for extra chocolaty goodness, these cupcakes are easy to whip up and perfect for all occasions. Enjoy the festive vibes with a chocolatey twist this holiday season!
N/A
Servings
120
Calories
11
Ingredients
Ingredients
Soymilk
1 cup (None)
Apple cider vinegar
1 teaspoon (None)
Granulated sugar
3/4 cup (None)
Canola oil or sunflower oil
1/3 cup (None)
Vanilla essence
1 teaspoon (None)
Peppermint extract
1/2 teaspoon (None)
Plain flour
1 cup (Sifted)
Cocoa powder
1/3 cup (Sifted)
Baking soda
3/4 teaspoon (Sifted)
Baking powder
1/2 teaspoon (Sifted)
Salt
1/4 teaspoon (Sifted)
Instructions
1
Preheat your oven to 350°F (175°C or gas mark 4) and line a muffin tin with cupcake liners. This recipe yields 12 cupcakes in the USA and 18 in the UK.
2
In a medium mixing bowl, whisk together the soy milk and apple cider vinegar. Set aside for about 5 minutes, allowing the mixture to curdle slightly.
3
Add the canola (or sunflower) oil, granulated sugar, vanilla essence, and peppermint extract to the soy milk mixture. Whisk well until the mixture becomes foamy and fully combined.
4
In a separate large bowl, sift together the plain flour, cocoa powder, baking soda, baking powder, and salt.
5
Gradually fold the dry ingredients into the wet ingredients in two batches, mixing gently until no large lumps remain (it’s okay if a few small lumps are visible). The batter should appear somewhat runny; don’t worry if it seems liquidy.
6
Pour the batter into the cupcake liners, filling each about 3/4 full. Bake in the preheated oven for 18-20 minutes. Check for doneness by inserting a toothpick into the center of a cupcake; it should come out clean.
7
Once baked, allow the cupcakes to cool completely on a wire rack before frosting.
8
Frost the cooled cupcakes with rich chocolate peppermint buttercream and decorate with chocolate balls, mini marshmallows, chocolate chips, or any toppings of your choice for a festive flair.
Nutrition Information
4
Fat
20
Carbs
1.7
Protein
1.3
Fiber
10.1
Sugar
Frequently Asked Questions
Frequently Asked Questions
Are these cupcakes vegan?
Yes, these cupcakes are entirely vegan and contain no animal products.
What inspired this recipe?
The recipe was inspired by the cookbook 'Vegan Cupcakes Take Over the World' by Isa Chandra Moskowitz and Terry Hope Romero.
How many cupcakes does this recipe make in the USA?
In the USA, this recipe yields approximately 12 cupcakes.
How many cupcakes does this recipe make in the UK?
In the UK, this recipe yields approximately 18 cupcakes.
What is the recommended oven temperature?
Preheat your oven to 350 degrees Fahrenheit, 175 degrees Celsius, or gas mark 4.
Which type of milk is used in this recipe?
The recipe calls for 1 cup of soy milk.
Why is apple cider vinegar added to the soy milk?
The apple cider vinegar is added to curdle the soy milk slightly, creating a vegan version of buttermilk.
How long should the soy milk and vinegar mixture sit?
You should set it aside for about 5 minutes to allow it to curdle.
What types of oil can I use?
You can use either canola oil or sunflower oil for this recipe.
What flavoring extracts are required?
The recipe requires 1 teaspoon of vanilla essence and 1/2 teaspoon of peppermint extract.
Which dry ingredients should be sifted?
You should sift together the plain flour, cocoa powder, baking soda, baking powder, and salt.
How should I mix the dry and wet ingredients?
Gradually fold the dry ingredients into the wet ingredients in two batches, mixing gently until no large lumps remain.
Is it normal for the batter to be runny?
Yes, the batter should appear somewhat runny or liquidy; this is expected for this specific recipe.
How much should I fill the cupcake liners?
Fill each cupcake liner about 3/4 full with the batter.
What is the baking time for these cupcakes?
Bake the cupcakes in the preheated oven for 18 to 20 minutes.
How do I check if the cupcakes are done?
Insert a toothpick into the center of a cupcake; it should come out clean when they are fully baked.
Can I add extra chocolate to the recipe?
Yes, optional chocolate chips can be added for extra chocolaty goodness.
When should I frost the cupcakes?
Allow the cupcakes to cool completely on a wire rack before applying any frosting.
What kind of frosting is recommended?
A rich chocolate peppermint buttercream is suggested for these cupcakes.
What are some suggested toppings?
You can decorate with chocolate balls, mini marshmallows, chocolate chips, or any festive toppings of your choice.
How many calories are in one cupcake?
Each cupcake contains approximately 120 calories.
What is the fat content per serving?
There are 4 grams of fat in each cupcake.
How many carbohydrates are in a cupcake?
Each cupcake contains 20 grams of carbohydrates.
How much protein is in each cupcake?
There is 1.7 grams of protein per cupcake.
What is the fiber content?
Each cupcake provides 1.3 grams of fiber.
How much sugar does one cupcake contain?
There is 10.1 grams of sugar per cupcake.
What type of flour is used?
The recipe uses 1 cup of plain flour.
How much cocoa powder is needed?
The recipe requires 1/3 cup of sifted cocoa powder.
How much peppermint extract is used?
The recipe calls for 1/2 teaspoon of peppermint extract.
Are these cupcakes suitable for holiday parties?
Yes, they are described as perfect for celebrations and holiday seasons due to their festive peppermint flavor.