Peppermint Swirl Chocolate Cupcakes
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Jessica in the Kitchen · by Jessica Hylton★ 5.0 (1)

Peppermint Swirl Chocolate Cupcakes

NUTRITION · PER SERVING43M COOK
CAL 15%·PRO 8%
CARBS 43G57% OF CAL
3G FIBER11G OTHER29G TOTAL SUGAR
FAT 15G45% OF CAL
7G SAT8G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Moist chocolate cupcakes topped with fluffy vegan peppermint buttercream. A festive holiday treat that's surprisingly elegant and completely plant-based.

dessertamericanbaked goodvegetarian
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Nutrition & ingredients

Ingredients

serves 12
  • 1 ½ tablespoons apple cider vinegar (or regular vinegar (22mL))
  • ½ cup soy milk (or other vegan milk (120mL) (room temperature For buttermilk))
  • 1 cup brown sugar (or cane sugar (200g))
  • 1 ½ cups all-purpose flour ((180g))
  • ½ cup unsweetened cocoa powder ((40g))
  • 1 teaspoon baking powder ((4g))
  • 1 teaspoon baking soda ((6g))
  • ½ teaspoon sea salt ((3g))
  • ⅓ cup oil ((66g))
  • ½-1 teaspoon peppermint extract
  • 1 teaspoon vanilla extract ((5mL))
  • ½ cup warm milk + 1 teaspoon instant coffee
  • ½ cup vegan butter (softened (113g))
  • ½ teaspoon vanilla extract ((2.5mL))
  • ¼ teaspoon peppermint extract ((1.25mL))
  • 1 ½-1 ¾ cups powdered sugar ((180g))
  • ½ tablespoon vegan milk (add more if needed (7mL))
  • ⅛ teaspoon sea salt (only if using unsalted butter (0.75g))
  • Chopped peppermints (in a food processor)
PREP
25M
SODIUM
200MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.