Eggless Dairy-free Chocolate Mint Cupcakes
These VEGAN CHOCOLATE MINT CUPCAKES have a chocolate base, a vanilla flavored middle and a refreshing mint top layer with crunchy crushed peppermint candy. Colorful and flavorful, these Eggless Dairy-free Chocolate Mint Cupcakes are perfect for Christmas and Holiday Season.
Ingredients
- 3/4 cup (150 g) Superfine Granulated Sugar
- 1 cup (240 ml) Water, room temperature
- 1/3 cup (80 ml) Vegetable Oil
- 1 ½ cup (210 g) All-Purpose Flour
- 1/4 tsp (1.5 g) Salt
- 3 tsp (12 g) Baking Powder
- 1-2 drops Green food coloring gel
- 2-3 drops Peppermint Extract
- 1 tsp (2.5 g) Cocoa Powder + 1 tbsp water
- 1 tsp (5 ml) Vanilla Extract
- Crushed Peppermint Candy for topping
Instructions
- Preheat oven to 350oF (180oC).Line a standard 6 cups muffin pan with cupcake liners. Set aside.
- To a bowl, add sugar and water. Whisk until sugar is completely dissolved.
- Then add oil and mix well.
- Sift in flour, baking powder and salt.
- Mix until dry flour is no longer visible. DO NOT OVER MIX (mix until dry and wet ingredients are just combined).
- Divide batter into 3 parts.Add green food coloring gel and peppermint extract to one of them. Mix until combined,Sift in cocoa powder to the second part. Add 1 tbsp water, Mix until combined.Add vanilla extract to the third part. Mix until combined.
- Spoon about 1 tbsp chocolate batter to cupcake liner.Top this layer with about 1 tbsp of vanilla batter.Add peppermint batter on top.Sprinkle with crushed peppermint candy.
- Bake in preheated oven to 350oF (180oC), rack middle position, 20 minutes, or until toothpick inserted in the middle of cake comes out clean.
- Let cupcakes cool down in pan for 10 minutes. Then transfer cupcakes to wire rack to cool down completely.Sprinkle with additional crushed peppermint candy if desired.
