Vegan Peppermint Chocolate Cupcakes are here for the holidays! simply delicious, much better for you, yet incredibly decadent in every way. the cupcakes all by themselves are perfectly yummy and SO FUDGY, but adding some frosting has never been a bad idea. it’s the simple things around the holidays, like hanging around with the family, stuffing our faces with tons of vegan desserts and snuggling with pumpkin our cat that makes life sweet.
for these gems, i used oat flour AND almond flour, which are two of my favorites to bake with! it makes for a dense yet soooo soft, fudgy, delicious and hearty cupcake.
the cupcakes are very simple to make! you add all of the dry ingredients to a bowl first and then whisk in the wet ones. try to get the batter as smooth as you can! it’s so aromatic too with the peppermint extract, i just love it when my kitchen smells like the holidays :).
i have been beyond excited about all of these desserts for upbeetandkaleingit holiday dessert week, and these might just be the best on yet! they’re all fabulous, don’t get me wrong, but Vegan Peppermint Chocolate Cupcakes are extra festive and just out of this world good.
Vegan Peppermint Chocolate CupcakesCourse: Cupcakes, DessertsDifficulty: Easy
1 cup almond flour
1 cup oat flour
1 tsp baking powder
4 tbsp cocoa powder
3 tbsp coconut sugar
1 tsp peppermint extract
1/2 tsp almond extract
2 tbsp maple syrup
2 tbsp avocado oil or melted coconut oil
1.5 cups dairy free milk
1/2 cup chocolate chips melted with 2 tbsp room temp vegan butter
- add the dry ingredients to a bowl and then melt the chocolate chips with vegan butter.
- add to the dry ingredients along with the rest of the wet ones and mix well.
- scoop into parchment lined cupcakes cups and fill to the top. bake at 350 degrees for 25 minutes.
- cool down completely and then add store bought or homemade frosting if you would like! i used simple mills vanilla.