Vegan Chocolate Mint Cupcakes with Chocolate Peppermint Frosting

Vegan Chocolate Mint Cupcakes with Chocolate Peppermint Frosting

These little cupcakes (or muffins) are a regular every time Christmas comes around. I developed the recipes last year for a client and it was such a hit with my boys. Both my husband and my little boy are obsessed with anything mint flavoured. I like choc mint too but don’t feel like it all the time like they do. The recipe is perfect for Christmas time and because the cupcakes are small, they are great for kids. The cupcakes are more of a dark chocolate flavour which not too many kids like. My little boy was never exposed to milk chocolate so he has developed a liking for dark chocolate even at a young age.

The cupcakes do not rise very high and can be used as a standard vegan recipe for any chocolate cupcake or cake. The peppermint flavour comes from the icing which uses peppermint essential oils. I prefer using essential oils in cooking because they are healthier than essences or extracts however a good peppermint extract is also great. The frosting uses cacao butter which once set gives a wonderful hard frosting texture.


Vegan Chocolate Mint Cupcakes with Chocolate Peppermint Frosting
Recipe type: Dessert
Hazel & Cacao:
Prep time:
Cook time:
Total time:
Serves: 12
  • 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
  • ½ cup cacao powder
  • ¼ cup maple syrup
  • ¼ cup cacao butter
  • 3-4 drops peppermint essential oil or ¼ tsp peppermint extract
  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.



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