Vegan Chocolate Mint Cupcakes with Chocolate Peppermint Frosting
 
Prep time
Cook time
Total time
 
Hazel & Cacao:
Recipe type: Dessert
Serves: 12
Ingredients
  • 1 cup wholemeal spelt flour
  • ¼ cup almond meal
  • 2 tsp baking powder
  • ¾ cup coconut sugar
  • ½ cup cacao powder
  • Pinch salt
  • 1 cup plant milk
  • ½ cup avocado oil
  • 1 tbsp apple cider vinegar
  • FROSTING:
  • ½ cup cacao powder
  • ¼ cup maple syrup
  • ¼ cup cacao butter
  • 3-4 drops peppermint essential oil or ¼ tsp peppermint extract
Method
  1. In a large bowl combine the flour almond meal coconut sugar cacao powder salt and baking powder. Mix to combine.
  2. In a separate bowl combine the plant milk, avocado oil and apple cider vinegar. Mix the wet ingredients into the dry ones, and mix until a batter forms.
  3. Line a muffin tray with cupcakes liners and spoon out the mixture evenly until about two-thirds full. Bake in the oven at 180 C for 20-30 mins. Allow to cool before frosting.
  4. For the frosting: Melt the cacao butter in a saucepan on low heat until liquid. Remove from heat and stir the remaining frosting ingredients. Spoon over cupcakes and sprinkle with Christmas sprinkles, Frosting hardens once cooled but is still soft.
Recipe by Talida Voinea at https://talidavoinea.au/vegan-chocolate-mint-cupcakes-with-chocolate-peppermint-frosting/