Vegan Chocolate Cupcakes with Peppermint Frosting



*No Cholesterol

*No Dairy

*No Eggs

*Reduced Sugar and Gluten Free  Options listed below.


Makes 2 Dozen Cupcakes


Chocolate Peppermint Cake:
3 cups organic unbleached flour
2 teaspoons baking soda
1/4 teaspoon salt
1 1/2 tablespoons apple cider vinegar
2 cups soy milk or almond milk
1/2 cup Earth Balance vegan buttery sticks, or coconut oil, at room temp
1/2 cup organic cane sugar (1 1/3 cup sugar if using unsweetened chocolate)
1 teaspoon peppermint extract
 4 oz vegan dark chocolate pieces, melted

Preheat oven to 350 degrees. Line cupcake pans with paper liners. Melt the chocolate in the microwave at 30-second intervals, stirring well between each interval, or on the stove over medium heat. When melting chocolate, be very careful to keep water from coming into contact with the chocolate, or it will seize.


In a small bowl stir the vinegar into the soy or almond milk and set aside for a few minutes.


Sift the flour, salt and baking soda together three times.


Beat the margarine, sugar and peppermint in a large mixing bowl until fluffy. Beat in half the soy milk. Beat in half the flour mixture until well combined. Repeat, beating in the remaining soy milk, and then the remaining flour mixture. Add the melted chocolate. Beat on high for 2 minutes.

Pour into the prepped cupcake pans. Bake for 22-25 minutes for or until a toothpick comes out clean. Remove from the oven and let cool about 10 minutes on a rack. Remove cupcakes from pans.


1 container Soyatoo soy whipping cream (available at Whole Foods)

1 teaspoon peppermint extract

1 teaspoon cream of tartar

2 cups sifted organic powdered sugar (see reduced sugar version below)

2 tablespoons corn starch, or tapioca starch


Sift together the powdered sugar, cream of tartar and corn starch. 


In a large mixing bowl, beat the soy whipping cream with the sifted sugar mixture until stiff peaks form.  Pipe the whip cream frosting on to the cupcakes and decorate with crushed peppermint candies.  This frosting needs to be refrigerated when not being served.  I like to pipe in onto the cupcakes right before serving rather than refrigerating the cake.


Reduced Sugar:  Use a Stevia & Sugar combination especially for baking from Sugarleaf or Truvia.  Same with the frosting.  Make sure to follow the adjustments on the package.  This will reduce the sugar in your recipe by two-thirds!


Gluten Free:  Use 1 1/2 cups coconut or millet flour, ½ cup corn starch, ¼ cup each tapioca flour and potato starch in place of the flour (or a gluten free flour mix).  Add 1 egg or equivalent Egg-Replacer and 1 teaspoon Xanthan gum.


If you cannot find Soyatoo whipped topping and want to keep these vegan, read the labels on the whipped toppings found in the freezer section of the grocery store.  There are several brands that contain no animal products and some that even have sugar free options.

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