Cupcakes and Muffins (no egg no milk no butter)

Vegan Chocolate Mint Cupcakes

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.
Servings 6 Cupcakes


  • 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


  • 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.