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.
- 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.