Ingredients
Cupcakes
- 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 (2.5–5mL)
- 1 teaspoon vanilla extract (5mL)
- ½ cup warm milk + 1 teaspoon instant coffee, mixed together (120mL milk + 1.8g coffee)
Frosting
- 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)
Garnish
- Chopped peppermints, finely chopped in a food processor
Instructions
- Prepare Buttermilk: In a jar, combine the apple cider vinegar and soy milk. Set aside to curdle and form a vegan buttermilk substitute.
- Mix Dry Ingredients: In a large bowl, whisk together brown sugar, all-purpose flour, cocoa powder, baking powder, baking soda, and sea salt, ensuring no clumps remain.
- Add Wet Ingredients: Whisk in the oil, curdled buttermilk, peppermint extract, and vanilla extract until just combined.
- Prepare Coffee Milk Mixture: Warm the milk with instant coffee in the microwave or stovetop until warm (not boiling). Stir until coffee dissolves completely.
- Combine Coffee Milk: Pour the warm coffee milk mixture into the batter. Using an electric mixer at medium speed, beat for up to 3 minutes, scraping down the bowl once to ensure even mixing.
- Fill Cupcake Liners: Divide batter evenly among 12 cupcake liners, filling each about ¾ full. Tap the pan gently on the counter a few times to release air bubbles.
- Bake: Place the pan on the middle rack of a preheated oven at 350°F (180°C) and bake for 18 minutes, or until a toothpick inserted comes out clean or with a few crumbs.
- Cool Down: Remove cupcakes from oven and allow to cool completely before frosting.
- Make Frosting: Beat vegan butter, vanilla extract, and peppermint extract for 2-3 minutes until fluffy. Gradually fold in powdered sugar using a spatula then beat for a minute. Continue adding powdered sugar in increments until fully incorporated. Add vegan milk ½ tablespoon at a time to reach desired consistency. Beat for 5 minutes more, intermittently mixing with a spatula until frosting is smooth and creamy.
- Frost Cupcakes: Pipe or spread the peppermint buttercream frosting evenly over cooled cupcakes.
- Garnish: Sprinkle chopped peppermints on top for a festive finish. Serve and enjoy!
Notes
- For a stronger peppermint flavor, adjust peppermint extract amounts in both batter and frosting accordingly.
- Use vegan milk options such as soy, almond, or oat milk for the buttermilk and frosting.
- The warm coffee milk enhances the chocolate flavor but can be omitted for a caffeine-free version.
- Ensure cupcakes are completely cool before frosting to prevent melting.
- Store frosted cupcakes in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
