I am so proud of myself! I happen to know that my Valentine loves all things chocolate & peppermint so for Valentines Day I wanted to go all out. I have never had much success with cupcakes (I blame high altitude) or frosting (I blame a short attention span and…a love for eating frosting) though so I was delighted that these not only looked pretty they tasted good too! Oh the things you do for love! And to take it one step farther, these are gluten free. Talk about living on the edge!
Adapted from Vegan Cupcakes Take Over the World
Chocolate Peppermint Cupcakes (vegan and gluten free)
1 cup almond milk*
1 teaspoon apple cider vinegar
¾ cup sugar
1/3 cup canola oil
1 teaspoon vanilla extract
½ teaspoon peppermint extract
1 cup plus 2 tablespoons gluten free flour mix (I used King Arthur’s mix)
1/3 cup cocoa powder
¾ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
If you are using a sweetened, vanilla almond milk you will need to decrease how much sugar you use and probably omit the vanilla flavor all together
Preheat oven to 370 and line a muffin pan with paper liners.
Whisk together the soy milk and vinegar in a large bowl and set aside for a few minutes to curdle. In a separate bowl sift together flour, cocoa powder, baking soda, baking powder and salt. Add the sugar, oil, vanilla and peppermint extract to the milk mixture and beat until foamy. Add the dry ingredients to the wet ingredients and stir until no large lumps remain.
Lightly spray the liners with cooking spray and pour batter into liners, filling ¾ of the way. Bake 18-20 minutes or until a toothpick comes out clean. Transfer to a cooling rack to cool completely before frosting.
Please note, I live at a high-ish altitude. If you live at a low altitude cook at 350 degrees and remove the extra 2 tablespoons of flour.
¼ cup earth balance butter, room temperature
3-4 cups powdered sugar
¼ cup almond or soy milk
1 ½ teaspoons peppermint extract
½ teaspoon vanilla extract
Cream the butter by just mixing it with a fork or spatula to get it all smooth. Add the butter, some of the powdered sugar and some of the milk to your mixer and start whipping it. Add the rest of the milk and extracts and then keep adding sugar until you get your desired frosting consistency. I used close to 4 cups of sugar.
Pipe the frosting on with your favorite tip.
¼ cup almond milk
1/3 cup vegan chocolate chips
Heat the milk in a small saucepan over low heat then add the chocolate chips. Stir constantly until you get a smooth sauce. Now put the sauce in the fridge or freezer for about 10 minutes to get it nice and cool but don’t let it freeze! When the sauce is cooled but still drizzly it’s time to make some magic! Use a spoon to drizzle the chocolate over the frosting.
That’s it! You did it!