Eggless, Dairy Free Chocolate Mint Cupcakes
These SIMPLE VEGAN CHOCOLATE MINT CUPCAKES are super moist, loaded with chocolate flavor and a touch of mint flavor. They are perfect for breakfast, afternoon tea or anytime of the day.
Ingredients
- 1 cup (15 g) Fresh Mint Leaves
- 1 cup (240 ml) Hot Water
- 3/4 cup (150 g) Superfine Sugar
- 1/3 cup (80 ml) Vegetable Oil
- 1 ¼ cup (175 g) All-Purpose Flour
- 1/4 cup (25 g) Cocoa Powder
- 1/8 tsp (1 pinch) Salt
- 1 tbsp (15 g) Baking Powder
- 1/4 cup (65 g) Chocolate Chips
Icing
- 1 cup (120 g) Powdered/Icing sugar
- 2 tbsp (30 ml) Water
- Mint leaves for toppings
Instructions
- Preheat oven to 350oF (180oC). Line a standard 12 cups cupcake pan with paper liners. Set aside.
- To a small bowl, add mint leaves. Then add hot water to mint leaves and let it steep for 10 minutes.The, strain and let mint water cool down.
- To a bowl, add sugar, water and oil. Whisk until sugar is completely dissolved.
- Sift in flour, cocoa powder, 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).
- Then, add chocolate chips and mix.
- Spoon batter into cupcake liner until 2/3 full.
- Bake in preheated oven to 350oF (180oC), rack middle position, 18-20 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.
- To make the icing, add icing/powdered sugar and water to a bowl and mix well.
- Add icing on top of cupcake and decorate with fresh mint leaves,
