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Vegan Chocolate Peppermint Cupcakes


Vegan Chocolate Peppermint Cupcakes

Vegan Peppermint Chocolate Cupcakes.

© 2011 Ashley Skabar, licensed to About.com, Inc.

Peppermint and chocolate were made for each other, especially in cupcakes. Of course, most cupcake recipes call for dairy ingredients and eggs, but these tasty treats use a combination of baking agents and heart-healthy canola oil instead. (Who can say no to a cupcake that's delicious and healthier for you, too?) For winter holidays or just because, these vegan cupcakes are fun, simple, and so good.

Feel free to add additional chocolate chips to top your cupcakes, or add a drizzle of Dairy-Free Chocolate Syrup or Vegan Ganache to add an extra layer of chocolate to your cakes.

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 12 cupcakes


  • For the Cupcakes:
  • 1 cup coconut milk
  • 3/4 cup and 1 T. sugar
  • 1/3 cup canola oil
  • 1 1/2 t. fresh lemon juice
  • 1 t. peppermint extract
  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 3/4 t. baking soda
  • 1/2 t. baking powder
  • 1/4 t. salt
  • 1 cup dairy-free dark chocolate chips (or, alternatively, dark chocolate chunks)
  • For Topping:
  • Vegan Peppermint Frosting (recipe below)
  • Crushed peppermint candy canes, for topping (optional)


1. Preheat the oven to 350 F. Line a 12-cup muffin tin with cupcake liners and set aside.

2. In a large mixing bowl, whisk together the coconut milk, sugar, canola oil, lemon juice, and peppermint extract. In another bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt until well mixed. Add the dry ingredients to the wet, mixing until just combined. Fold in the dairy-free chocolate chips, stirring just until the chips are evenly distributed throughout. Pour the batter into the prepared cups, filling each about 2/3 full. Bake for 17-20 minutes, or until a toothpick inserted into the center of a cupcake emerges clean. Let cool completely on a wire cooling rack before frosting with Vegan Peppermint Frosting (recipe below). Top frosted cupcakes with crushed peppermint candy canes and serve.

Vegan Peppermint Frosting:

  • 1 cup dairy-free soy margarine
  • 3 cups confectioners' sugar, divided
  • 1 t. peppermint extract
  • 3-4 drops green food coloring
  • 1 T. dairy-free soy creamer, plus more if needed
    • 1. In a large mixing bowl, using an electric hand mixer, cream the dairy-free soy margarine until fluffy, about 2-3 minutes. Add in 1 cup of the confectioners' sugar, the peppermint extract, and the food coloring, beating until smooth. Gradually add in the remaining sugar and dairy-free creamer, beating until thick and smooth. Use to frost cooled chocolate peppermint cupcakes.

    Cook's Note:

      If you're not a fan of food coloring, feel free to omit the green from the frosting. (White peppermint frosting is really pretty, too!)
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    6. Vegan Chocolate Peppermint Cupcakes - Vegan Chocolate Peppermint Cupcakes Recipe

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