These deliciously rich Peppermint Chocolate Cupcakes are the perfect holiday treat for any Christmas party. A fluffy and light grain-free chocolate muffin topped with a smooth and creamy vegan peppermint chocolate frosting. Super easy and quick to prepare.
With the Christmas holidays approaching quickly I am looking for easy but deliciously festive desserts this season. These yummy chocolate cupcakes packed with peppermint flavor are the perfect treat to enjoy with friends and family.
If you love peppermint chocolate treats as much as I do then you have to check out some of these recipes:
Paleo Coconut Peppermint Patties
Vegan Peppermint Hot Chocolate
How to prepare these yummy peppermint chocolate cupcakes:
Preheat the oven to 350 degrees Fahrenheit and grease a muffin pan with coconut oil or line with muffin cups.
In a large bowl add dry ingredients and combine. In a separate bowl add all wet ingredients and whisk together. Add the dry ingredients to the wet ingredients and combine well with a spatula.
Transfer batter into the muffin pan (3/4 full each) and bake for about 20-25 minutes until toothpick comes out clean. Let sit for 10 minutes before frosting.
For the chocolate frosting heat coconut cream in a small pot over low heat. Turn off heat and add the chocolate and peppermint extract into the coconut cream. Whisk well until chocolate is fully dissolved.
Pour chocolate coconut cream mixture into a medium bowl and let sit in the refrigerator for about 40-50 minutes until chocolate mixture has thickened up.
Transfer the mixture into a piping bag and frost the muffins. Enjoy immediately and store leftovers in the fridge for up to 3 days.
As always, if you happen to make these festive peppermint chocolate cupcakes, please let me know! I’d love to see how they turn out and don’t forget to tag @delight.fuel or simply comment below.
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Peppermint Chocolate Cupcakes
Ingredients
- 3/4 cup almond flour
- 1/3 cup cassava flour
- 1/3 cup raw cacao powder
- 1/3 cup maple syrup
- 1 1/2 tbsp cashew milk
- 3 tbsp melted coconut oil
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp apple cider vinegar
- 3 organic eggs
- 1 tsp peppermint extract
Peppermint Chocolate Frosting
- 1 cup stevia sweetened chocolate chips (sub with semi sweet chocolate chips)
- 1 can coconut cream
- 1 tsp peppermint extract
Instructions
1. Preheat the oven to 350 degrees Fahrenheit and grease a muffin pan with coconut oil or line with muffin cups.
2. In a large bowl add dry ingredients and combine. In a separate bowl add all wet ingredients and whisk together. Add the dry ingredients to the wet ingredients and combine well with a spatula.
3. Transfer batter into the muffin pan (3/4 full each) and bake for about 20-25 minutes until toothpick comes out clean. Let sit for 10 minutes before frosting.
4. For the chocolate frosting heat coconut cream in a small pot over low heat.
5. Turn off heat and add the chocolate and peppermint extract into the coconut cream. Whisk well until chocolate is fully dissolved.
6. Pour chocolate coconut cream mixture into a medium bowl and let sit in the refrigerator for about 40-50 minutes until chocolate mixture has thickened up.
7. Transfer the mixture into a piping bag and frost the muffins.
8. Enjoy immediately and store leftovers in the fridge for up to 3 days.
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