It’s getting holly and jolly in my kitchen, and I’m loving it! Holiday movies are being watched, gift shopping is almost complete, parties are being planned, and bells are being jingled. Ok, well no bells are being jingled, because I don’t actually have any bells to jingle, but they’re jingling in spirit.
I have loved holiday baking ever since I was a kid- an excuse to eat lots of sugary things, you betcha! I was inspired to make Vegan Peppermint Chocolate Cupcakes after speaking at Vegfest London, where I saw a stand that was selling similar cupcakes. (I forget the name of the vendor, so apologies for that, please inform me if you know). I didn’t have time to pick up a cupcake to nosh on while I was there, so you better believe the first thing I did when I got home was whip up my own version.
Am I ever glad I did!!! Mint chocolate is one of my all time favourite combos. I have my cupboard stocked with Stash mint chocolate tea at all times (I’ve confirmed with Stash that it’s vegan, woot!). So it’s not surprising that I fell deeply and madly in love with my Vegan Peppermint Chocolate Cupcakes. Sweet, chocolatey, and a hint of minty freshness. Yum seems like a simple way to describe them, but when you take a bite, that’s exactly what you’ll say, an enthusiastic “YUM!!!!”
For the cake, I adapted my Ultimate Vegan Chocolate Cake recipe to make a rich, chocolatey cupcakes with just a hint of peppermint. Then, I topped them with peppermint infused frosting, and sprinkled them with crushed candy cane, which is not only pretty, but I love the little crunch it adds.
You better believe these cupcakes taste just as yummy as they look. Friends visited while I had these displayed, and lets just say, they didn’t last long.
To make Vegan Peppermint Chocolate Cupcakes: in a large bowl whisk together all of the dry ingredients.
In a medium bowl whisk together all of the wet ingredients. Pour the wet ingredients into the dry ingredients and mix until just combined. Don’t over mix, lumps are totally cool.
Divide the batter evenly among the cupcake liners. Bake for 20 to 25 minutes until a toothpick inserted into the center comes out clean. Let cool completely before frosting.
Use a stand or hand mixer, whip together the vegan butter, vegetable shortening, powdered sugar, peppermint extract, and vanilla extract. If the frosting is a bit too stiff, add 1 to 2 tablespoons non-dairy milk as needed until desired consistency is reached.
For the crushed candy canes, unwrap 5 candy cans and put them in a sealable bag. I used a rolling pin to lightly whack and roll over the candy canes breaking them into small pieces.
Decorate the cupcakes using pastry bag or spatula to frost the cupcakes. Sprinkle with crushed candy canes.