If that’s possible, I’m a little pumpkin-ed. This means that it’s time for my favorite Christmas flavor combo – chocolate and peppermint.
This recipe is based on my gluten-free birthday cake. The cupcakes are vegan and gluten-free, infused with peppermint oils, and topped off with coconut whipped cream, peppermint, and other minty things.
It sounds complicated, right? It’s not!
The recipe is easy to make, using only one bowl and simple methods, and takes about an hour.
Coconut whipped cream makes a light, fluffy, and delicious topping for these rich chocolate cupcakes. Peppermint oil gives the cupcakes a cooling effect, and crushed peppermint provides a crunch. Major swoon.
- 12 cups plain unsweetened almond milk
- Use 3/4 teaspoon apple cider vinegar (or lemon juice)
- 2 Tbsp flaxseed meal (to make flax eggs)
- Use 5 Tbsp of water to make flax egg
- 1 1/2 tsp baking soda
- 1/3 cup coconut sugar
- 1/4 cup maple syrup (or agave nectar)
- 1/4 cup coconut oil (or vegan butter, such as Earth Balance).
- 1 cup applesauce
- 1/4 teaspoon sea salt
- I like the brand.
- If clumpy or a little lumpy, you can sift the cocoa powder.
- Almond meal 1/2 cup
- 14 cups Gluten-free oats flour
- Use Bob’s Red Mill’s 1:1 gluten-free baking blend or 3/4 cup flour blend
- Two batches of coconut whipped cream*
- 1/4-1/2 tsp peppermint extract
- Sprinkles or crushed candy canes (vegan-friendly)
- Fresh mint
- For cupcakes, preheat the oven to 375°F and line a 12-cup muffin tin (I prefer This brand // quantity as written in the original recipe // adjust if changing batch size) or lightly grease.
- Add vinegar or lemon juice to the almond milk. Stir the curdled milk and move on to the next step.
- Mix flaxseed meal with water in a large bowl and allow to rest for five minutes.
- Stir in baking soda with the almond milk vinegar.
- Mix the almond milk, sugar, and maple syrup with the flax eggs. Add the melted coconut oil to the applesauce and salt mixture.
- Beat together cocoa powder with almond meal, oats flour, and gluten-free blend. Add a little more almond milk if the batter seems too thick. It should still be fine. If the batter is too thin, you can add more cocoa powder and a gluten-free flour blend. Adjust the amount of peppermint oil to taste.
- Divide batter evenly among lined muffin tins. (It should be enough to fill 11 as per the original recipe // adjust the batch size if you change the number of muffins.) Fill generously to 3/4.
- Bake for 29 to 34 minutes, or until the puffiness is achieved and a toothpick in the middle comes out clean.
- Allow to cool on the cooling rack for at least 15 minutes. Remove from the tin and allow to rest in it for another 10-15 minutes. Do not try to taste them before they are completely cooled. They will stick to the wrapper if they do.
- Pour COCONUT WHIP and rinse out the mixing bowl. Add two cans of hardened coconut cream. Add peppermint powder and organic powdered sweetener to taste. Beat until fluffy. Adjust flavors to taste. Scoop into a large bag and place in the refrigerator to chill.
- When the cupcakes have cooled completely, and you are ready to serve them, remove a corner from the bag of coconut whipped cream and pipe generous amounts onto each cupcake. There will likely be leftovers.
- Add desired toppings such as crushed candy peppermint and fresh mint.
- The best is when it’s fresh. It will be kept in the fridge for up to 2-3 days if it is well covered. For best results, do not frost the dish until you are ready to serve it.