It’s time to liven things up for the holidays. What do you say?
I’m kind of pumpkin-ed out anyway, if that’s even possible. That means one thing: It’s time to rely on my go-to Christmas flavor combination – chocolate peppermint.
Let’s get festive!
The concept for this recipe was adapted from my Gluten-Free Birthday Cake! Tender, vegan, and gluten-free chocolate cupcakes infused with peppermint oil and topped with peppermint coconut whipped cream and all kinds of minty things.
Sounds complicated, huh? It’s not!
This recipe requires just 1 bowl, simple methods, and about 1 hour to prepare.
The coconut whipped cream is the perfect light and fluffy topping for these rich, chocolaty cupcakes. The peppermint oil adds an extra cooling effect, and the crushed peppermint adds just a little crunch. Major swoon.
I think you’re going to LOVE these cupcakes! They’re:
Chocolaty
Minty
Tender
Moist
Fluffy
Perfectly sweet
& Dreamy
These cupcakes are perfect for serving at holiday gatherings, or even to make as little homemade gifts! Who would turn away a cupcake that looks this pretty? Throw in some of my Quinoa Granola and your friends will be utterly spoiled.
If you try this recipe, let us know! Leave a comment, rate it (once you’ve tried it), and don’t forget to tag a picture #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!
Chocolate Peppermint Cupcakes (Vegan + GF)
Ingredients
CUPCAKES
- 1/2 scant cup unsweetened plain almond milk
- 3/4 tsp apple cider vinegar or lemon juice
- 2 Tbsp flaxseed meal (to make flax eggs)
- 5 Tbsp water (to make flax eggs)
- 1 1/2 tsp baking soda
- 1/3 cup coconut sugar
- 1/3 cup maple syrup or agave nectar
- 1/4 cup melted coconut oil or vegan butter (such as Earth Balance)
- 1 cup applesauce (or sub roasted beet puree)
- 1/4 tsp sea salt
- 1/4 -1/2 tsp peppermint extract (I like this brand)
- 1/2 cup unsweetened cocoa powder (if clumpy, sift)
- 1/2 cup almond meal
- 1/4 cup gluten-free oat flour
- 3/4 cup gluten-free flour blend (or Bob’s Red Mill 1:1 Gluten Free Baking Blend)
TOPPINGS optional
- 2 batches coconut whipped cream*
- 1/4-1/2 tsp peppermint extract
- Crushed candy canes or sprinkles (ensure vegan-friendliness)
- Fresh mint
Instructions
- FOR CUPCAKES: Preheat oven to 375 degrees F and line a muffin tin with 11 paper liners (I like this brand // amount as original recipe is written // adjust if altering batch size), or lightly grease.
- Measure out almond milk and add vinegar or lemon juice. Stir and let curdle while moving onto the next step.
- Prepare flax eggs in a large mixing bowl by mixing flaxseed meal and water and let rest for 5 minutes.
- Add baking soda to the almond milk vinegar mixture and stir.
- Add the sugar, maple syrup and almond milk mixture to the flax egg and beat to combine. Then add melted coconut oil, applesauce, salt, and peppermint extract, and mix.
- Add cocoa powder, almond meal, oat flour, and gluten-free flour blend and beat to combine. If the batter appears too thick, add a touch more almond milk, but it should be perfect. If too thin, add a little more gluten free flour blend + cocoa powder. Taste and adjust amount of peppermint extract as needed.
- Divide batter evenly between lined muffin tins (should be enough for 11 as original recipe is written // adjust if altering batch size), filling generously 3/4 full.
- Bake for 29-34 minutes or until puffy and a toothpick inserted into the center comes out clean.
- Let rest in the tin for 10-15 minutes, then remove and let cool completely on a cooling rack. Don’t try to sample early because they need to fully cool or they tend to stick to the wrappers.
- FOR COCONUT WHIP: Rinse out mixing bowl and add two cans hardened, chilled coconut cream. Beat until light and fluffy, then add peppermint extract and organic powdered sugar to taste. Taste and adjust flavors as needed. Then scoop into a large freezer bag and set in refrigerator to chill.
- Once cupcakes are completely cooled and you’re ready to serve, cut a corner of the coconut whipped cream bag off and pipe a generous amount onto each cupcake. You’ll likely have leftovers.
- Lastly, add desired toppings, such as crushed peppermint candy and fresh mint leaves.
- Will keep well-covered in the refrigerator for 2-3 days, though best when fresh. If possible, don’t frost until serving for best results!
NP says
If I want to make this into a cake instead with the same recipe, what size pan and how many pans would recommend using? Thanks in advance!
Hi, we think it would work well in an 8×8 or 9×9 inch cake pan. Just bake for longer!
NP says
thank you very much!
dalia says
i made these with two small alterations – smashed banana instead of apple sauce (and no peppermint extract) and 2 eggs instead of flax eggs (i’m in germany and for whatever reason, the flax meal here has been hopeless for me). they turned out very nicely. not to sweet, and soft on the inside. no problems with rising or with them being underdone.
Amazing! Thanks so much for the lovely review and for sharing your modifications, Dalia!
Mary Anne says
Can I make the peppermint cupcakes w/ the Minimalist Baker ready made chocolate cake mix and just add the peppermint extract instead of the vanilla extract? Thank you!!
Hi Mary Anne! We think that should be delicious! We suggest starting with a smaller amount of peppermint and tasting it until the desired flavor is reached.
Rachel says
I wIll, thank you!!
Rachel says
If I wanted to make these non-gluten-free, how would I go about doing that? Would I still need to almond meal and oat flour? I appreciate any help you can give me because I love the idea for peppermint chocolate cupcakes for a Christmas Eve gathering!
Hi Rachel, we think it could work to sub all purpose flour 1:1 (or slightly less) for the oat flour and GF blend and then keep the almond meal. Let us know if you try it!
Cathy says
I made these for New Year’s Eve and they were the best GF cupcakes I’ve ever made. The cakes were so light and fluffy! The mint and chocolate were a great combo and not too sweet. I’m going to try them again for Valentines Day with vanilla in place of mint.
Woohoo! So glad you enjoyed this recipe, Cathy. Thanks so much for the review!
Audra says
Hi Dana! I am planning on making these for a virtual dinner party where we will be dropping them off at our friends porches. I know you say that you should wait to frost them until ready to serve. How long do you think the frosting would keep form before getting melty and losing form? Thanks!
Hi Audra, it will depend on the temperature they are stored at, but maybe 30-45 minutes. You could add the frosting to mini piping bags (homemade with plastic bags would work) and add instructions for how to frost. Hope that helps!
Abhaya Srivatsan says
Is there even a hint of coconut in the icing, or does it only taste/ smell of mint?
Hi Abhaya, there will be a slight coconut taste.
Abhaya Srivatsan says
Thanks! Is there any alternative to coconut cream for the mint icing recipe?
We haven’t tried it, but maybe try adding mint to one of these recipes: https://minimalistbaker.com/how-to-make-dairy-free-buttercream-frosting/ or https://minimalistbaker.com/date-sweetened-chocolate-frosting/.
Emily says
Hi! Would I be able to use almond flour instead of almond meal or would that change the consistency?
Patricia says
Hello, I have been trying your recipes and my Vegan daughter loves them as I do. She does eat eggs and I wondered if I can replace the flax eggs with real eggs? I intend to send pictures of the recipes I have made soon. Thank you, regards Patricia
Yes you can, Patricia! Sub at a 1:1 ratio.
Maria says
Can I use cocao instead of cocoa powder?
That should work!
Susan Micieli-Voutsinas says
Hi,
This recipe looks amazing! I was wondering, could you sub cacao powder for the cocoa powder? Thank you!
Yes, that should work!
Zora Warner says
I made these for a vegan friend’s Christmas Eve party- they were wonderful and SO delicious! Of course, all the non-vegans loved them too!
My slight modifications: I used the roasted beet-puree option, and since I didn’t have any oat flour, I just used more G-F flour. I did end up needing to bake them for about 15 minutes longer than stated (I just tested them with a toothpick after every additional 5 minutes until they were done to my liking), but they came out beautifully domed and so soft and moist inside. And, instead of the whipped topping, I made a vanilla-peppermint “butter”cream (made with Earth Balance baking sticks and Spectrum organic shortening) to top them so they could withstand sitting out at the party for a while.
All in all, a great success- thank you, Dana! :)
Catharina says
I made these today for our chritamas eve and they are still wet inside :(((
Really really sad, we can´t eat them.
Sasha says
If a dessert comes out wet inside, bake it longer? I’m sure this is what minimalist baker wants to say but can’t ?
ha! Yes, I agree – if it’s wet definitely bake longer.
Luciana says
I made these and came out great, just wondering what do you use for putting the frosting on cupcakes? Piping bag? I put mine with a butter knife and it doesn’t look great. Thanks!
Yes, use a piping bag if you have one! Otherwise, you can make a DIY piping bag: take a plastic sandwich bag, fill it with icing and then cut a small hold out of one of the corners and squeeze your icing through it! Hope this helps!
Amanda says
If I wanted to make this as a cake instead of cupcakes, is everything the same but just split it between 9″ round tins?
Shayna says
Do we substitute the same amount of reguakr flour as the gluten free flour?
Yes! Let me know how it goes, Shayna!
Maureen says
I made these for my friend’s birthday lunch!~ They were absolute heaven!~ Now, we want to try making a torte … with a layer of whipped vegan buttercream in-between layers for Christmas dinner!~ Any suggestions would be greatly appreciated. Merci!~
Sue says
This recipe followed exactly was a complete fail for me. They rose up, overflowed the edges of the cupcake liner and then sank in the middle. Making these on Christmas Eve when the store is now closed and time/ingredients are limited I am so disappointed these will not be our Christmas dessert :(
Catharina says
same here :(((
Jenny says
Oh, these were so fun! Great Christmas holiday baking with my kids. The cupcakes are nice and story and not too sweet, and we loved the addition of fresh mint on the whipped coconut cream.
Jenny says
Sorry – ‘nice and sturdy’. :-)
aubrey says
I made this for dessert tonight as we had a few friends coming over for dinner. They were great, not too sweet and really complimented by the coconut flavor in the whipped cream. They stuck to the liners though so next time i would just grease those. Also used stevia baking blend instead of coconut sugar and two fresh eggs. Will make again, thanks for the festive recipe!
Pam Arthur says
Is it ok to substitute eggs for flax eggs?
It should, yes! One small chicken egg per flax egg.
Carm says
I am going to make these as the gf/vegan dessert for my friend’s wedding. I was going to sub almond extract instead of peppermint. I also need to make them 2 days ahead. Any suggestions on how to store them?
Lise says
Divine!!
Alissa says
I made these the day you posted the recipe and brought them over to our friends house for an after dinner treat. Their kids ran up and grabbed a cupcake as soon as we put them on the plate and ate theirs in seconds, then rain away to play in the other room. I’m pretty sure that means they were a big hit! Nothing but compliments about how delicious these were and afterwards I sent your recipe link to my friend. Thanks for making a yummy GF and Vegan cupcake! Currently making one of your chocolate cakes as I type this (:
Clare Thompson says
Do you think you could use extra virgin olive oil as I am allergic to coconut oil?
Happy New Year ?
That should work!
Clare Thompson says
These look lovely, would they work with any other oil as I am allergic to coconut oil? Many thanks and happy New Year?
Alexandra says
If I wanted to make this into a layer cake, how should I adjust? I made them as cupcakes and they were lovely! I’d like to do this as a centerpiece dessert for a party with your frosting as the filling and a white chocolate buttercream as the final icing.
See this recipe as a guide!
Tina says
Hi Dana,
I love your blog! I have tried lots of recipes and they all turned out wonderful and I appreciate them so much..except this one oops. It is completely my own bad but I am trying to figure out what went wrong. It turned out very mushy, almost like a budding. I think I underbaked them, although it was in the oven for 35 min and the toothpick came out clean. Any ideas? Also when I added the baking soda in my almond milk/apple cider vinegar, it started a big reaction with lots of foam and bubble, is that normal? I just kind of let it set and waited for the bubbles to go away. Anyways, please keep the recipes coming and thank you for all your good work. I am going to try to make this one again. : ) Happy New Year!
Hmm, I’m not sure! did you let them cool completely? They sound underbaked…
Lydia says
Made these for Christmas and my whole family loved them! ?
Used brown sugar instead of coconut sugar, tasted fine. I would like to make another batch and freeze them (already frosted). Will they survive a freeze and defrost?!
I haven’t tried freezing them, but yes, if you freeze them they should keep. However, it would’ve been best to keep them unfrosted. Let me know if you have success!
Heidi says
Assuming I can swap out the flax eggs for real eggs if I don’t need them to be vegan?
That should work!
Alexandra says
I modified the recipe slightly, using rice and quinoa milk instead of almond, as well as some slightly different gluten-free flours, but they still came out superb! I made these this morning right before going to work, and they’re nearly all gone. That’s a sign, hehe.
Lovely! Thanks for sharing, Alexandra! xoxo
Caroline says
Can I substitute pumpkin purée for applesauce?
I think that should work, but I haven’t tried it myself! Let me know if you give it a try!
Paula says
It looks delicious! I like your photos! Especially with peppermint.
Sarah says
Is there a substitute for the oat flour? Its impossible to find it Gluten free in Australia and I react to the only brand that states they are :( would quinoa flour work?
I think quinoa flour would work, but I’ve never used it. When in doubt, sub a mixture of more GF flour and almond meal! Also, you can make your own oat flour by grinding GF oats into a meal. See this post for tips!
Lindsay says
Hi there,
Did you add xantham gum to your gf flour? If so, how much?
Many thanks!!
I didn’t.
Monique @ Ambitious Kitchen says
I love these! Pretty sure that peppermint/coconut frosting is calling my name. xoxo.
You would LOVE it, friend! Hope you give them a try!
Jess says
Do you have any substitution ideas for the almond meal? I’m needing a nut free recipe.
I would suggest adding more oat flour + gf blend!
Cassie says
Great Christmas recipe–I love how festive it looks :) yum!
Katrina says
What could be substituted for the almond milk and almond meal? My daughter can’t have almonds.
I’d sub more oat flour + gf blend, and use coconut or rice milk instead!
Marissa says
Can I use regular sugar instead of coconut sugar? Thank you!
Yes!
Jenna says
Looks so incredible! Is it possible to make it nut-free? I would love to try it but I am allergic to almonds.
I would sub coconut milk or rice milk for the almond milk, and sub a blend of more oat flour + GF blend for the almond meal. Good luck, Jenna!
Georgia says
I made these today! They taste great but they sank after taking them out of the oven! And went a little heavy ): I’ll keep practising them but I’m not sure what happened! Did yours sink at all?
I did use normal flour as I’m not GF but this shouldn’t make a difference!
Hmm, I haven’t tried these with normal flour. That shouldn’t have been an issue, but it might’ve been the cause! Mine did fall a little bit, but only a tad! I have found that roasted beet puree (if you have the time), does work better than applesauce in making them moist and fluffy. Give that a try if you make them again!
genevieve @ gratitude & greens says
Aww yeah I love chocolate + peppermint! So festive!
Gene says
I would love to make those for Xmas but I am allergic to almond. What can I use to substitute the almond meal and almond milk? Non vegan ingredient is fine with me as well :)
I would substitute any milk (dairy or rice), and a mix of oat flour + GF blend!
Mel @ The Refreshanista says
Ohhhh, these are so beautiful, especially against that red background! I love mint chocolate everything so I know I would eat way too many of these ;)
Eve says
These cupcakes look amazing, the chocolate cake looks so light and the coconut whipped cream is delicious, can’t wait to make them!
Emily @ Robust Recipes says
Omg I wish I had thsee for breakfast! I LOVE peppermint and chocolate combo!
Toshi Bakes says
They look too pretty to eat!!
sara falaha says
Ooooh Dana these look so cute! Could regular all purpose flour work in place of oat and gluten free flour?
Yes! Let me know if you give it a try!
Roxana says
These are lovely, so festive indeed! That coconut whipped cream is absolutely dreamy. :D
Laura ~ RYG says
Festive and bright. Oh sigh! So true. With 2 kids with strep throat and so much to do….wasn’t feeling festive. I love your pictures here. Peppermint always seem to settle your stomach too after too much festive eating. They kind of made me happy today. And I need good news after hearing that the Wen hair products make you bald!!!!
Marina @ A Dancer's Live-It says
OH MY GAWD these look perfect! Cannot wait to try my hand at making them! <3