Vegan Mint Chocolate Cupcakes
 
Prep time
Cook time
Total time
 
Instead of ganache, you can decorate the iced cupcakes with a dairy-free mint chocolate cookie (like Newman O's or Back to Nature), dairy-free mini chocolate chips, or even a sprig of fresh mint, if desired.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 12 cupcakes
Ingredients
Vegan Mint Chocolate Cupcakes
  • 1 cup all-purpose flour
  • ¼ cup natural cocoa powder
  • 3 tablespoons black cocoa or Dutch-processed cocoa powder (see post above)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup plain or unsweetened dairy-free milk beverage
  • ¼ cup oil
  • ½ cup maple syrup
  • ¼ cup sugar
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • ½ teaspoon mint extract
Dairy-Free Mint Icing
  • ¼ cup non-hydrogenated shortening
  • 3 cups powdered sugar
  • 5 tablespoons tablespoon plain dairy-free creamer or lite canned coconut milk, or as needed
  • 1½ teaspoons mint extract
  • ½ teaspoon vanilla extract
  • Natural green food coloring (optional)
Dairy-Free Chocolate Ganache
  • 3 tablespoons plain dairy-free creamer or lite canned coconut milk
  • ⅓ cup dairy-free semi-sweet chocolate chips
Instructions
Vegan Mint Chocolate Cupcakes
  1. Preheat your oven to 350ºF and line a 12 cup muffin tin with paper cupcake liners.
  2. In a medium bowl, whisk together the flour, cocoa powders, baking powder, baking soda, and salt.
  3. Add the milk beverage, oil, maple syrup, sugar, vinegar, vanilla, and mint to a mixing bowl and beat on medium speed for about 2 minutes.
  4. Add the dry ingredients to the wet and beat for 1 minute to combine.
  5. Fill each cupcake liner about ⅔ full.
  6. Bake the cupcakes for about 25 to 30 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
  7. Let the cupcakes cool in the pan for 5 minutes, then remove them to a wire rack to cool completely before icing.
Dairy-Free Mint Icing
  1. In a clean mixing bowl, cream the shortening with a hand mixer for about 2 minutes, or until soft.
  2. Add 1 cup of the powdered sugar, 2 tablespoons creamer or coconut milk, and the extracts. Mix to incorporate and continue adding and mixing in the powdered sugar in increments until it is used up.
  3. Blend in more creamer or coconut milk until the frosting reaches your desired consistency.
  4. For green frosting, mix in the food coloring, one drop at a time, until your desired hue is reached.
Chocolate Ganache
  1. Melt the chocolate and creamer or coconut milk together on top of a double boiler or in the microwave until smooth and runny; be careful not to burn or the chocolate will seize up and become bitter.
Cupcake Assembly
  1. Use a piping bag with a large star tip to frost the completely cooled cupcakes.
  2. Lightly drizzle the ganache on top.
Notes
This recipe is adapted from Vegan Cupcakes Take Over the World.
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/vegan-mint-chocolate-cupcakes-allergy-friendly