Vegan Mint Chocolate Cupcakes

5 from 1 vote

These rich chocolate cupcakes are topped with a fluffy mint buttercream. It's the perfect combination of chocolate and peppermint!

Prep Time10

Cook Time22

Total Time32

Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: cupcakes

Calories: 348kcal

Preheat your oven to 350°. Line a muffin pan with 12 cupcake wrappers.
Stir the apple cider vinegar into your non-dairy milk and set aside. This will make a vegan buttermilk.
In a large bowl, whisk together the flour, sugar, unsweetened cocoa powder, baking soda and salt.
Whisk in the vegetable oil, vanilla extract and milk/vinegar mixture until there are no large lumps of flour.
Scoop the batter into the prepared cupcake pan until it's ⅔ full. Bake in the preheated oven for 20-23 minutes or until done.
Let the baked cupcakes rest in the pan for a few minutes before transferring them to a wire rack to cool completely.

Meanwhile, in the bowl of a stand mixer, beat together the slightly softened butter and ¾ cup of powdered sugar. Start on low and then turn up to high for about 30 seconds.
Add 2 teaspoon of milk and ½ cup of powdered sugar. Mix on low until combined and then mix on high for 30 seconds.
Again, add 2 teaspoon of milk and ½ cup of powdered sugar. Mix on low until combined and then mix on high for 30 seconds. Mix in the peppermint extract. Optionally, you can add some green food coloring.
Once the cupcakes are completely cooled, frost the cupcakes and add any extra toppings. Store the cupcakes in an airtight container at room temperature for up to 4 days.

Don't overmix the batter to make sure you get fluffy cupcakes.
For extra chocolate flavor, add some non-dairy chocolate chips to the cake batter.
If you have extra cupcake batter, don't just overfill the cupcake pan. You can make a couple extra cupcakes.
Feel free to add some fun toppings like sprinkles, finely chopped chocolate, or crushed candy canes.