Vegan Triple Chocolate Cupcakes with Peppermint Frosting | picklesnhoney.com #vegan #chocolate #cupcakes #peppermint #buttercream

Triple Chocolate Cupcakes with Peppermint Frosting

Vegan Triple Chocolate Cupcakes with Peppermint Frosting | picklesnhoney.com #vegan #chocolate #cupcakes #peppermint #buttercream

Sometimes I get so excited about a new recipe that when I sit down to write a post and tell you all about it, I can barely form complete sentences in my head. Instead, it’s a series of short, semi-incoherent exclamations (“so chocolatey!” “the richest!” “crushed peppermints sparkly like snow!” ← that last one just completely overwhelms my glitter-loving heart). If only you were with me in my kitchen so we could have these sugar-fueled exclamations together about how vegan chocolate cupcakes and peppermint buttercream frosting can make everything feel right in the world.

Vegan Triple Chocolate Cupcakes with Peppermint Frosting | picklesnhoney.com #vegan #chocolate #cupcakes #peppermint #buttercream

Let’s begin by talking about this chocolate for a minute. These cupcakes started as classic chocolate, but with raw cacao powder instead of cocoa because I’m partial to its richer, slightly fruity flavor. Then I wondered what would happen if I replaced the almond milk with my favorite chocolate drink, REBBL’s Reishi Chocolate Elixir, to make double chocolate cupcakes. The verdict: if you can resist drinking your REBBL Elixir before you even get home from the grocery store (this is a real challenge for me), you absolutely must try baking with it! The REBBL chocolate flavors are like grown-up, dark chocolate Yoo-hoo—I can barely handle the nostalgia.

And then the triple chocolate part? That’s because I added a bunch of semi-sweet chocolate chips to the cupcake batter. (It was a really good decision.)

Vegan Triple Chocolate Cupcakes with Peppermint Frosting | picklesnhoney.com #vegan #chocolate #cupcakes #peppermint #buttercream

For the frosting, I reworked my go-to vegan buttercream frosting recipe a bit. Instead of using equal parts (vegan) butter and shortening, I decided to go with 100% butter. This version isn’t quite as firm at warmer temperatures, but I like the flavor better and there’s no weird, waxy mouthfeel like you often get with store-bought frostings. The pairing of the fluffy peppermint buttercream with the rich dark chocolate cupcake is insanely awesome, and the crushed peppermint candy “sprinkles” will have you feeling very winter wonderland.

If you were like me as a kid and perpetually had chocolate cake and frosting all over your face, and few things made you light up like a big box of Junior Mints, baking up a batch of these sweet cupcakes will take you right back to your roots.

Vegan Triple Chocolate Cupcakes with Peppermint Frosting | picklesnhoney.com #vegan #chocolate #cupcakes #peppermint #buttercream

Since we often talk about the holidays as a “Season of Giving,” it seems timely to mention that when you buy any of the REBBL Elixirs and Proteins, you help give back 2.5% of every purchase to Not For Sale in their mission to eliminate human trafficking and uplift vulnerable communities around the globe. As if drinking liquid dark chocolate perfection wasn’t reason enough, picking up a few of these elixirs really is an amazing way to vote with your dollar. ♥

Vegan Triple Chocolate Cupcakes with Peppermint Frosting | picklesnhoney.com #vegan #chocolate #cupcakes #peppermint #buttercream


Thank you to REBBL for sponsoring this post! We love their Super Herb Elixirs and Plant-Based Proteins! Be sure to check their store locator because they’ve recently become more widely available. Boston readers: you can now find them at Whole Foods in the South End!

P.S. Looking for other great ways to use REBBL? Try my Chai Creamsicles with Raw Chocolate Magic Shell and 5-Minute Spiced Vanilla Protein Pudding!

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Triple Chocolate Cupcakes with Peppermint Frosting

Vegan Triple Chocolate Cupcakes with Peppermint Frosting | picklesnhoney.com #vegan #chocolate #cupcakes #peppermint #buttercream

Triple Chocolate Cupcakes with Peppermint Frosting

Vegan,

Serves: 14 cupcakes


Prep Time: 20 mins

Cook Time: 25 mins

Total Time: 45 mins

Vegan chocolate cupcakes that are extra decadent, with raw cacao powder and dark chocolate chips swirled throughout! You're going to love them even more piled high with peppermint buttercream frosting!

Vegan Triple Chocolate Cupcakes with Peppermint Frosting | picklesnhoney.com #vegan #chocolate #cupcakes #peppermint #buttercream

Triple Chocolate Cupcakes with Peppermint Frosting

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Ingredients

For the vegan chocolate cupcakes:

  • 1 bottle (12 ounces) REBBL Reishi Chocolate Elixir
  • 4 ounces plain unsweetened non-dairy yogurt
  • ½ cup coconut sugar
  • 1 teaspoon vanilla extract
  • 1½ cups all-purpose flour, sifted
  • 1 cup raw cacao powder (or cocoa powder), sifted
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1/3 cup coconut oil, melted
  • 1/2 cup vegan semisweet chocolate chips

For the peppermint buttercream frosting:

  • 1/2 cup vegan buttery spread
  • 2 cups organic powdered sugar, sifted
  • 2 tablespoons unsweetened plain almond milk
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • pinch fine sea salt
  • small handful peppermint candies, crushed, for garnish

Cuisine: Vegan Servings: 14 cupcakes

Prep Time: 20 mins Cook Time: 25 mins Total Time: 45 mins

Vegan chocolate cupcakes that are extra decadent, with raw cacao powder and dark chocolate chips swirled throughout! You're going to love them even more piled high with peppermint buttercream frosting!

Instructions

  • Preheat the oven to 350° F. Lightly grease or line a cupcake pan.
  • In a large mixing bowl, whisk together the REBBL Reishi Chocolate Elixir, yogurt, sugar, and vanilla. Using a wooden spoon or the paddle attachment on a stand mixer, slowly stir in the flour, cacao powder, baking soda, and salt. Mix until just combined, then stir in the coconut oil. (doing this last prevents the oil from solidifying and clumping). Fold in the chocolate chips.
  • Transfer the batter to the prepared cupcake pan, filling each tin until the batter is ¼ inch from the top. Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
  • Meanwhile, make the frosting: In the bowl of a stand mixer (or in a large mixing bowl), cream the buttery spread until it's light and fluffy (about 20 seconds). Slowly mix in the powdered sugar on low speed. Once all of the sugar has been added, turn the mixer to medium-high speed and continue to mix for 1 minute. Stop the mixer and add in the almond milk, vanilla, peppermint, and salt. Mix on medium-high speed for 1 more minute, until the frosting is fluffy. Taste and add more peppermint extract if necessary.
  • Spread or pipe a layer of frosting on top of the cupcakes. Decorate with crushed peppermint candies.

Notes [5]

I prefer the rich, slightly fruity chocolate flavor of this raw cacao powder, but cocoa powder will also do the trick. Choose whichever you like.

The amount of peppermint extract you need in the frosting will vary depending on the potency of the brand you use.

If you find that the frosting is too soft after you mix it, pop it in the fridge for 5 minutes to firm up.

The cupcakes can be frosted in advance and stored in the fridge, but I recommend holding off on adding the crushed peppermint candy garnish until you plan to serve them (the candies will start to dissolve into the buttercream).

Cupcakes adapted from my Vegan Oreo Chocolate Cake recipe.

Copyright © 2022 Amanda Maguire for Pickles & Honey

Leave a Comment

  1. These look AMAZING, girl! Sending you virtual sugar-fueled exclamations 😉

  2. Mary says

    These might just be my new favorite dessert! I used to love Junior Mints so these are perfect. Thank you, Amanda!!

    1. Hooray for a fellow Junior Mint lover! haha I think you’re really going to love these mint chocolate cupcakes, Mary. They’re my favorite chocolate cake recipe to date!

  3. Kate S. says

    I love those crushed peppermint sprinkles! It really does remind me of snow. <3 I tried REBBL the other week after I saw your Vanilla Spice Pudding recipe on Instagram. LOVE it! Thanks so much for introducing me to it. I'm a big fan of your blog!

    1. Thank you, Kate! And I’m so happy to have introduced you to REBBL! Aren’t they the best?!

  4. Jackie says

    Love these! I’m pretty much obsessed with anything peppermint and chocolate (Junior Mints for the win!). Pinning this to make for my company holiday party next week…

    1. Yay! Did you have your company party yet, Jackie! If so, I hope the cupcakes were a big hit with your co-workers! Happy holidays!

  5. I’ve been looking for something baked and chocolate to make for Christmas day when I take a break and eat a little looser. Yes, I’m a vegan man that cooks too.
    These look like they will fit the bill rather nicely.

    Thank you for the recipe.

    Patrick

    1. That’s awesome that you cook, Patrick! I think these cupcakes are going to be great on Christmas day. Your comment has me thinking that I need to make another batch for my family now too—they were SO good!

  6. Jennifer says

    I made these for my work potluck (I even sought out the Rebbl drink just for your recipe) and my coworkers could not believe they were vegan. Someone else brought in regular chocolate cake and everyone was commenting on how they preferred your recipe! This will be THE chocolate cupcake recipe in my arsenal. People are already asking me to make it again for our next company meeting! Thank you for making me look good! 😉

    1. Jennifer! You have no idea how happy and proud your comment just made me. That is amazing! It’s always so rewarding when people PREFER the vegan version of something…it feels like such a big win. <3

  7. Cynthia says

    Another reader here to comment that I made your recipe exactly as written and it turned out beautifully. It was my sister’s birthday (she’s vegan) and she was so happy with her cupcakes. She has already asked me for the recipe and I shared your blog with her. Thanks Amanda!

    1. That’s so great to hear, Cynthia! Happy birthday to your sister! <3

  8. Kayla says

    Gimme gimme! 😉 Your cupcakes are adorable! I just love the chocolate + mint combo together. <3

  9. Anne says

    THE best cupcakes I’ve ever made! Thank you thank you thank you. This is going to be my go-to chocolate cupcake recipe from now on. Thank you for sharing your talent with us Amanda! I’m consistently impressed with how your recipes turn out for me. If you ever do a cookbook, I will be first in line. 🙂

  10. JR says

    I am converting to a plant based diet, but I still need sweets from time to time. Great recipe, thanks! I like to add a little peppermint extract to the cupcake mix!

    1. That’s wonderful that you’re converting to a plant-based diet, JR! And no reason why you shouldn’t enjoy sweets from time to time. 🙂 I think adding peppermint extract to the cupcakes is a great idea!

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