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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.
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Servings 12 cupcakes

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 ΒΌ 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,

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