These vegan chocolate peppermint cupcakes are perfect for Christmas baking. They have a soft and rich chocolate cupcake, topped with a creamy and cooling peppermint buttercream frosting and then are finished off with a sprinkle of crunchy, crushed candy canes. These festive dairy free cupcakes will be a favourite at your next holiday party!
Chocolate and peppermint are an iconic flavour pairing at Christmas time. There is something so indulgent about the richness of chocolate combined with the cooling peppermint flavour – I just love it.
If you also can’t get enough of this flavour combo, then make sure to also bake a batch of chocolate peppermint thumbprint cookies or these gluten-free chocolate peppermint brownies and bring them along to your next holiday party.
These festive cupcakes combine these flavours in a way that is just right, nothing overpowering just my all time favourite vegan chocolate cupcakes with a creamy, vanilla and peppermint buttercream frosting. They are then finished off with a sprinkle of crushed peppermint flavoured candy canes but you could really use any peppermint candy or just do some festive themed sprinkles.
I always get so excited by holiday baking, it really is the best time of year to be in the kitchen creating fun themed desserts so I hope you love these as much as I do!
Key Ingredients
There are two parts to these delicious and festive vegan treats, the chocolate cupcake and the peppermint buttercream.
Note all ingredients and their quantities are laid out in the recipe card at the bottom of this post.
- Dairy free milk – I usually use either almond milk or oat milk but any dairy free milk will work.
- White vinegar – added to the dairy free milk to create a vegan buttermilk substitute that helps create a soft and tender cake crumb. You can also use apple cider vinegar.
- Canola oil – using oil instead of a butter substitute helps make these cupcakes so soft and moist. Use any flavourless oil for the best results.
- White sugar – the sugar not only makes these cupcakes sweet and therefore delicious, but it also helps with keeping them moist so don’t be tempted to reduce the amount as your results will not be the same.
- Vanilla extract – enhances the chocolate flavour.
- Plain flour – also known as all purpose flour in the US.
- Cocoa powder – always use a good quality cocoa powder for the best, rich, chocolate flavour. I’ve used Cadbury Bournville cocoa powder my entire life because it’s made from the same beans Cadbury uses to make their chocolate so you know it’s going to taste good. For those in the US, this is a Dutch-processed cocoa powder.
- Bicarbonate of soda – also known as baking soda in the US, this is going to react with the vinegar to help create a light and soft cupcake.
- Baking powder – helps the cupcakes rise, especially important without any eggs in this recipe.
The vegan peppermint buttercream is based on my go-to vegan vanilla buttercream recipe. You’ll need;
- Dairy free butter – use a quality dairy-free butter substitute here for the best flavour. I love and always use Nuttelex Buttery which is an Australian product. In the US, the closest alternative is Earth Balance which I understand to be very similar.
- Icing sugar – I use the icing sugar mixture from the supermarket, not the pure icing sugar. The only difference is the mixture has a little bit of cornflour added which means it’s less likely to clump together and turn rock solid.
- Peppermint extract – this is obviously the key flavour of this buttercream. You can adjust the amount used to your taste but start with a little and then increase as it shouldn’t be overpowering.
- Vanilla extract – just a little gives a delicious undertone of vanilla flavour to the peppermint.
- Dairy free milk – just a little bit makes this buttercream super creamy. I usually use oat milk but any dairy free milk will work.
- Salt – American buttercream is quite sweet, so a little salt will cut that edge and balance it.
Equipment & Tools
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- Cupcake / muffin tin – I always recommend using light coloured baking pans as they allow for a much more even heat distribution. My favourite is this USA Pan muffin pan.
- Measuring cups and spoons – accurate measurements are crucial for baking, as even small differences can affect the texture and taste.
- Paper muffin liners – these are the ones I use and honestly they are expensive but they are the best paper liners I’ve used. They will not stick to your cupcakes and are the perfect size giving your cupcakes that professional finish.
- Stand mixer – I find that a stand mixer is really the best kitchen tool to create a super creamy buttercream frosting. My KitchenAid is a workhorse and is definitely worth the investment.
- Piping bags – I prefer to use disposable piping bags just to keep clean up super easy.
- Piping tip – you can use any piping tip you like to decorate your cupcakes. I have used the Wilton 6B for the cupcakes shown here.
Step-By-Step Instructions
We start by baking the vegan chocolate cupcakes. I love this recipe as it’s super quick and easy to make.
The secret to the soft and delicious texture of these cupcakes is the vegan buttermilk substitute, so we start by combining the white vinegar with the dairy free milk in a small bowl and set this aside. Depending on the milk you use, this may curdle a bit which is totally fine.
Next, in a large mixing bowl, whisk together the canola oil, white sugar and vanilla extract until combined. Then, in a separate bowl, sift the flour, cocoa powder, bicarbonate of soda, baking powder and salt.
Add the dry ingredients to the wet in 2-3 batches, alternating with the milk mixture, whisking until the cupcake batter comes together. Once the batter comes together, stop mixing as overmixing can result in a dense cupcake.
Spoon the batter into your muffin tin, ensuring the liners are around ¾ full, before placing them in the oven to bake for 20-25 minutes or until the tops spring back when lightly touched. Let the cupcakes cool completely on a wire rack before frosting.
Once the cupcakes are cool, you can make the peppermint frosting. This is basically just my vegan vanilla buttercream but with a little peppermint extract added. You can adjust the amount of peppermint to your tastes but start with a little and then increase as it can be quite strong!
Add the buttercream to a piping bag with your chosen piping tip fitted and pipe swirls of the frosting onto the cupcakes. Top with a sprinkle of crushed candy canes or festive themed sprinkle for the finishing touch.
Storage Instructions
If you plan to eat the cupcakes within 2-3 days, keep them at room temperature in an airtight container to prevent them from drying out. If it’s warm, or you want to store them a little longer, place them in the fridge for up to 5 days. Allow the cupcakes to come to room temperature before eating for the best taste and texture.
To freeze, I recommend freezing the cupcakes unfrosted and then just frosting before serving as this way they’ll taste exactly like fresh but you can freeze them frosted as well.
Wrap each cupcake in plastic wrap to prevent freezer burn, then store them in a freezer-safe bag or container for up to three months. Allow the cupcakes to defrost at room temperature or in the fridge overnight before unwrapping.
Recipe FAQs
I just love the look of the crushed candy canes on top of these cupcakes and while most candy canes are naturally vegan-friendly, not all of them are. The culprit is the red food colouring so if it contains carmine or carminic acid, then the red colouring is derived from the cochineal beetle and is not vegan. Always check your ingredient list!
While I haven’t tested it, you can try substituting the all-purpose flour with a 1:1 gluten-free baking flour blend. Ensure it’s a good quality blend that also contains xanthan gum such as Bob’s Red Mill for the best results.
If you’re a big peppermint fan, you can add a ¼ teaspoon of peppermint extract to the cupcake batter as well so there is more peppermint flavour throughout the cupcake.
More festive themed cupcakes:
Vegan Gingerbread Cupcakes
Harry Potter Butterbeer Cupcakes
Poinsettia Christmas Cupcakes
Vegan Pumpkin Cupcakes
Vegan Chocolate Peppermint Cupcakes
Ingredients
For the chocolate cupcakes:
- 1 cup dairy free milk
- 1 tablespoon white vinegar
- ⅓ cup canola oil
- ¾ cup white sugar
- 1 teaspoon vanilla extract
- 1 ¼ cups plain flour
- ½ cup cocoa powder
- ¼ teaspoon bicarbonate of soda
- 1 teaspoon baking powder
- Pinch salt
For the peppermint buttercream:
- 125 grams dairy free butter
- 3-4 cups icing sugar
- ½ teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 1-2 tablespoons dairy free milk
- Pinch salt
- Crushed candy canes to decorate
Instructions
- Preheat the oven to 180°C (350°F) and line a muffin tin with 12 cupcake liners.
- In a small bowl combine white vinegar and dairy free milk. The milk may split which is fine. Set aside.
- In a large mixing bowl, whisk together the canola oil, white sugar and vanilla extract until combined.
- In a separate bowl, sift the flour, cocoa powder, bicarbonate of soda, baking powder and salt. Slowly add to the oil and sugar mixture, alternating with the milk mixture, whisking until the cupcake batter comes together, scraping down the sides of the bowl as necessary.
- Spoon the mixture into the muffins tin, ensuring they are only ¾ full before placing them in the oven for 20-25 minutes or until the tops spring back when lightly touched. Let cool completely before frosting.
- Make the peppermint buttercream frosting. Using a hand mixer or a stand mixer with the paddle attachment fitted, beat the dairy free butter for 1-2 minutes until creamy. Add in 3 cups of icing sugar and beat on medium until combined. As mixture thickens, add in vanilla and peppermint extracts and the dairy free milk, a little at a time. If the frosting is too thin, add in an extra ½-1 cup of icing sugar until it reaches the right consistency. Add a pinch of salt to taste if the frosting is too sweet.
- Decorate the cupcakes. Add the buttercream frosting to a large piping bag with a piping tip fitted (I am using a 6B tip) and pipe swirls onto the cupcakes. Top with a sprinkle of crushed candy canes to finish.
Notes
Nutrition
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.
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