Chocolate Peppermint Cupcakes
Ingredients
Cupcakes
-
½
cup
unsweetened plain almond milk
-
¾
tsp
apple cider vinegar or lemon juice
-
2
Tbsp
flaxseed meal
-
5
Tbsp
water
-
1½
tsp
baking soda
-
⅓
cup
coconut sugar
-
⅓
cup
maple syrup or agave nectar
-
¼
cup
melted coconut oil or vegan butter
-
1
cup
applesauce
-
¼
tsp
sea salt
-
¼-½
tsp
peppermint extract
-
½
cup
unsweetened cocoa powder
-
½
cup
almond meal
-
¼
cup
gluten-free oat flour
-
¾
cup
gluten-free flour blend
Toppings (optional)
-
2
batches
coconut whipped cream
-
¼-½
tsp
peppermint extract
-
to taste
crushed candy canes or sprinkles
-
to taste
fresh mint
Instructions
- Preheat the oven to 375°F and line a muffin tin with 11 paper liners.
- Mix almond milk with vinegar or lemon juice and let it curdle.
- Prepare flax eggs by mixing flaxseed meal and water, letting it rest for 5 minutes.
- Add baking soda to the almond milk mixture and stir.
- Combine the sugar, maple syrup, and almond milk mixture with the flax egg, then add melted coconut oil, applesauce, salt, and peppermint extract.
- Mix in cocoa powder, almond meal, oat flour, and gluten-free flour blend until combined.
- Divide the batter evenly among the muffin tins, filling them ¾ full.
- Bake for 29-34 minutes or until a toothpick comes out clean.
- Let the cupcakes cool in the tin for 10-15 minutes before transferring to a cooling rack.
- For the coconut whip, beat chilled coconut cream until fluffy, then add peppermint extract and powdered sugar to taste.
- Once cupcakes are cool, pipe the coconut whipped cream on top and add desired toppings.
Nutrition Facts (estimated)
Servings
11
Calories
329
Total fat
19.9g
Total carbohydrates
39g
Total protein
4.4g
Sodium
191mg
Cholesterol
0mg
You might also like