This enticing recipe for mint chocolate cupcakes was shared with us by Rae of recipe is from Bunnyfoot. It is slightly adapted from her favorite recipe in Vegan Cupcakes Take Over the World.
Special Diet Notes: Mint Chocolate Vegan Cupcakes
By ingredients, this recipe is dairy-free / non-dairy, egg-free, optionally nut-free, peanut-free, optionally soy-free, vegan / plant-based, and vegetarian.
Mint Chocolate Vegan Cupcakes
Prep time
Cook time
Total time
This recipe and photo was shared with us by Rae; she adapted the recipe slightly from Vegan Cupcakes Take Over the World. Note that the recipe for the ganache makes quite a bit - expect leftovers or halve that portion of the recipe.
Author: Rae (a.k.a. Bunnyfoot)
Serves: 12 cupcakes
Ingredients
Chocolate Vegan Cupcakes:
- 1 cup all-purpose flour
- ¼ cup cocoa powder (natural)
- 3 tablespoons black cocoa powder (Dutch-processed)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup plain rice, soy, or coconut milk beverage
- ¼ cup non-GMO canola, grapeseed, rice bran or melted coconut oil
- ½ cup maple syrup
- ¼ cup sugar (can sub unrefined granulated sugar)
- 1 teaspoon apple cider vinegar
- 1 teaspoon vanilla extract
- ½ teaspoon mint extract (optional)
Dairy-Free Mint Icing:
- ¼ cup non-hydrogenated shortening
- 3 cups powdered sugar
- ¼ cup + 1 tablespoon coconut, almond, or soy creamer or lite coconut milk (the canned stuff)
- 1½ teaspoons mint extract
- ½ teaspoon vanilla extract
- 1 drop natural green food coloring (optional)
Chocolate Ganache
- 3 tablespoons coconut, almond, or soy creamer or lite coconut milk (the canned stuff)
- ⅓ cup semi-sweet dairy-free chocolate chips
Instructions
For the Chocolate Vegan Cupcakes:
- Preheat your oven to 350ºF and line a 12-muffin tin with paper cupcake liners.
- Sift together the flour, cocoa powders, baking powder, baking soda and salt in a medium bowl.
- In a mixing bowl, combine the milk beverage, oil, maple syrup, sugar, vinegar, vanilla, and mint, if using. Beat at medium speed for about 2 minutes.
- Add the dry ingredients to the wet and beat for another minute to combine.
- Fill each cupcake liner about ⅔ full and bake for about 25-30 minutes, or until a toothipick inserted into the center of a cupcake comes out clean.
- Let cupcakes cool 5 minutes, then remove to a wire rack to cool completely before icing.
For the Dairy-Free Mint Icing:
- Cream the shortening in a mixing bowl for 2 minutes, or until soft.
- Add 1 cup of the powdered sugar and a few splashes of the creamer or coconut milk. Mix to incorporate and continue to add the powdered sugar in increments until it is used up and the frosting is at the desired consistency. Blend in the extracts.
For the Chocolate Ganache:
- 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.
To Assemble:
- Use a piping bag with a large star tip to frost the completely cooled cupcakes.
- Place a dollop of ganach on top. you could alternately decorate with ½ of a Newman O's Mint Cookie, dairy-free mini chocolate chips or even a sprig of fresh mint.
6 Comments
I can’t find “coconut, almond, or soy creamer or lite coconut milk (the canned stuff)”. Could you give me somewhere to reference so I can find this?
I want to go with the almond milk in the recipe.
That’s your choice! Should work fine in the cupcake.
Dairy-free creamers are sold next to other creamers at the grocery store. Lite canned coconut milk is sold in the Asian section in cans. It’s your choice on which one you use!
i love the recipe it is great and straight forward i am 11 and i understand it.
thanks for the help!
felicity
xx
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