Vegan Chocolate Mint Cupcakes

Rich chocolate cupcakes with refreshing mint–chocolate chip frosting are always a hit!

Serves: 14Hands-on: 25 minutesTotal: 2 hoursDifficulty: Medium

Serves: 14

Ingredients

  • 1½ cups unbleached all-purpose flour
  • 1 cup granulated sugar
  • ¼ cup cocoa powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • ⅓ cup canola oil
  • 2½ tsp. peppermint extract, divided
  • 1 tsp. apple cider vinegar
  • 1 cup water
  • 2 Tbsp. vegan margarine, softened
  • 2 Tbsp. vegetable shortening
  • 1½ cups confectioners' sugar, divided
  • 1 Tbsp. soymilk
  • 2 drops green food coloring
  • 2 Tbsp. chocolate sprinkles

Directions

  • Preheat oven to 350°F.
  • In a large bowl, whisk together flour, granulated sugar, cocoa powder, baking soda, and salt. Set aside.
  • In a separate bowl, whisk together oil, 1 teaspoon peppermint extract, vinegar, and water until smooth. Gently stir wet ingredients into flour mixture, stirring until there are no large lumps. Pour batter into paper-lined cupcake pans until ¾ full.
  • Bake 20–22 minutes or until a toothpick comes out clean when inserted into the center of the cupcakes.
  • In a large bowl, beat margarine, shortening, and 1 cup confectioners' sugar on medium speed until smooth. Beat in remaining 1½ teaspoon peppermint extract, green food coloring, and 1 tablespoon soymilk. Add remaining powdered sugar and continue to beat until fluffy.
  • Allow to cool in the pans for 10 minutes, then remove from pans and place on wire racks to cool completely.
  • Spread frosting on the cooled cupcakes and top with sprinkles or crushed cookies. Store in the refrigerator in an airtight container.

Recipe Information

Serves: 14

Ingredients

  • 1½ cups unbleached all-purpose flour
  • 1 cup granulated sugar
  • ¼ cup cocoa powder
  • 1 tsp. baking soda
  • ½ tsp. salt
  • ⅓ cup canola oil
  • 2½ tsp. peppermint extract, divided
  • 1 tsp. apple cider vinegar
  • 1 cup water
  • 2 Tbsp. vegan margarine, softened
  • 2 Tbsp. vegetable shortening
  • 1½ cups confectioners' sugar, divided
  • 1 Tbsp. soymilk
  • 2 drops green food coloring
  • 2 Tbsp. chocolate sprinkles

Directions

  • Preheat oven to 350°F.
  • In a large bowl, whisk together flour, granulated sugar, cocoa powder, baking soda, and salt. Set aside.
  • In a separate bowl, whisk together oil, 1 teaspoon peppermint extract, vinegar, and water until smooth. Gently stir wet ingredients into flour mixture, stirring until there are no large lumps. Pour batter into paper-lined cupcake pans until ¾ full.
  • Bake 20–22 minutes or until a toothpick comes out clean when inserted into the center of the cupcakes.
  • In a large bowl, beat margarine, shortening, and 1 cup confectioners' sugar on medium speed until smooth. Beat in remaining 1½ teaspoon peppermint extract, green food coloring, and 1 tablespoon soymilk. Add remaining powdered sugar and continue to beat until fluffy.
  • Allow to cool in the pans for 10 minutes, then remove from pans and place on wire racks to cool completely.
  • Spread frosting on the cooled cupcakes and top with sprinkles or crushed cookies. Store in the refrigerator in an airtight container.

Nutrition Information

Nutrition Information
Amount per serving
Calories240
Total Fat9g
Saturated Fat2g
Cholesterol0mg
Sodium190mg
Total Carbohydrate39g
Dietary Fiber1g
Sugars28g
Protein2g