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Vegan Chocolate Peppermint Cupcakes ~ the combination of rich chocolate, sweet buttercream, and cooling peppermint will bring on holiday cheer!

Nothing says “It's the holidays” better than chocolate and peppermint together. Wouldn't you agree? These Chocolate Peppermint Cupcakes are filled with festive vibes and need to be in your life this season!

If you're heading out to a holiday party, take along these cupcakes and a batch of my Vegan Snowball Cookies or Vegan Thumbprint Cookies. You'll be the talk of the evening! They make great holiday gifts too! You can wrap them up with a mug along with Hot Chocolate on a Stick. These are gifts from the heart and are sure to make anyone feel loved.

How to make chocolate cupcakes more chocolatey

For these Chocolate Peppermint Cupcakes, I used Dutch Processed Cocoa. It took these cupcakes to another level! They came out so rich and chocolatey! I've used it for years but stayed away from baking with it because I've heard it could create undesirable results.

Dutch Processed Cocoa has a neutral PH and won't react in recipes with just baking soda. So, you can't use it in any recipe to replace regular cocoa powder. However, I used apple cider vinegar to create vegan buttermilk and that produced enough acidity for fantastic results. It's a game-changer!

If you want to use regular cocoa powder for this recipe, the cupcakes will still be moist, fluffy, and delicious! You can also boost the chocolate power by adding a teaspoon of espresso powder or fold in a ½ cup of vegan chocolate chips to the batter.

If you aren't a big chocolate fan, you can make my Vegan Vanilla Cupcakes with Peppermint Frosting instead. Or if you want to go full-on chocolate crazy, you can make my Vegan Chocolate Frosting and just add the peppermint extract to it.

How to make the best Chocolate Peppermint Cupcakes

(Full instructions are in the recipe card below)

STEP 1 - Combine the soy milk and apple cider vinegar in a medium mixing bowl. Let it sit for 10 minutes.
STEP 2 -Sift the flour, cocoa powder, baking soda, and salt in a large mixing bowl.
STEP 3 - Now whisk the dry ingredients to combine well.
STEP 4 - Add the applesauce, sugar, vanilla, and oil to the medium bowl with the buttermilk. Whisk to combine well.

STEP 5 - Slowly pour the wet ingredients into the dry.
STEP 6 - Whisk together until just combined and don't overwork the batter. Lumps are ok.
STEP 7 - Fill cupcake liners about ½ - ⅔ full (*don't fill more than that).
STEP 8 - Let them cool in the pan for 8-10 before removing them. Then let them completely cool before frosting them.

How to make the frosting

You'll definitely need a handheld or stand mixer to make this frosting. If you're in the market for one, I highly recommend this KitchenAid Classic Stand Mixer. I've had it for years and I use it all the time. It's very sturdy and works like a charm!

STEP 1 - Make sure the vegan butter is slightly softened at room temperature (not melty). Add it to the bowl and beat until fluffy (about a minute). Add the peppermint and vanilla extract and mix until incorporated (about 30-60 seconds)
STEP 2 - Add the powdered sugar, 1 cup at a time over low speed until it's fully incorporated. Scrape down sides as needed. Now turn up to medium-high speed and mix until smooth and fluffy.

How to pipe with Buttercream Frosting

STEP 1 - First, you'll need to fit a Disposable or Reusable Piping Bag with a decorating tip (you can also use a Ziploc bag). I like to use Extra Large Tips for fast and easy coverage.

STEP 2 - Cut the end off the piping bag (just enough to fit the decorating tip) and place the tip inside the bag and through the hole. It should stay in place and not fall through.

STEP 3 - Fit the bag over a tall glass or container. Keep the tip on its side so the frosting doesn't leak out while you're filling. Now fill the bag with the frosting using a spatula.

STEP 4 - Remove the bag from the container and gently twist the top to close. You can keep it shut with a clip or use your hand to keep it closed while piping.

STEP 5 - Hold the top of the bag with your dominant hand and your other hand at the bottom. Start at the edges of the cupcake. Squeeze at the top and guide the bag with your other hand making a circular motion.

STEP 6 - Continue around until you touch frosting - then move inside the circle you just made and make another rotation until the cupcake is covered. Need a visual? Here is a great Piping Technique Tutorial to watch.

I'd love to hear from you

If you make these Chocolate Peppermint Cupcakes, let me know what you think by ★ star rating it and leaving a comment below. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.