Peppermint Chocolate Cupcakes
Ingredients
Wet ingredients
- 1-1/4 C All-purpose Flour
- 1-1/4 C Sugar
- ½ C Cocoa powder
- ½ t Baking Powder
- ½ t Baking Soda
- ½ t Salt
Wet Ingredients
- 1-1/3 C Unsweetened Soy Milk
- ⅓ C Canola Oil
- 1 T Apple Cider Vinegar
- 1 t Vanilla Extract
- ½ t Peppermint Extract
Frosting
- ½ C Vegan Butter
- ½ C Vegetable shortening
- 3 C Powdered Sugar
- 1 t Vanilla Extract
- 1 t Peppermint Extract
- 2-4 T Unsweetened Soy Milk
- 5 Candy Canes, Crushed
Instructions
Cupcakes
- Preheat oven to 350F (180C).
- Line a cupcake pan with 12 silicon cupcake liners.
- In a large bowl whisk together all of the dry ingredients.
- In a medium bowl whisk together all of the wet ingredients. Pour the wet ingredients into the dry ingredients and mix until just combined. Don't over mix and some lumps are fine.
- Divide the batter evenly among the cupcake liners. Bake for 20 to 25 minutes until a toothpick inserted into the center comes out clean. Let cool completely before frosting
Frosting
- Use a stand or hand mixer, whip together the vegan butter, vegetable shortening, powdered sugar, peppermint extract, and vanilla extract. If the frosting is a bit too stiff, add 2 to 4 tablespoons non-dairy milk as needed until desired consistency is reached.
Decorating
- Use a pastry bag or spatula to frost the cupcakes. Decorate by sprinkling with crushed candy canes.