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Peppermint Chocolate Cupcakes

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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.