BALANCE Peppermint Mocha Cupcakes

Rich, fluffy dark chocolate cupcakes infused with coffee + candy cane flavour (and did we mention they're vegan?). 

Recipe makes 12 cupcakes 


  • 1/4 cup unsweetened almond milk 
  • 2 teaspoons apple cider vinegar 
  • 1/2 cup strong brewed coffee 
  • 3/4 cup all purpose flour 
  • 3/4 cup raw cane sugar 
  • 1/2 cup unsweetened cocoa powder, natural or dutch processed 
  • 1 teaspoon baking powder 
  • 1/2 teaspoon baking soda 
  • 1 tbsp BALANCE 4 Mushroom Blend
  • 1/2 teaspoon salt 
  • 1/3 cup melted vegan butter 
  • 1/2 teaspoon pure vanilla extract 
  • 1/2 teaspoon peppermint extract 


  • 2 sticks vegan butter, softened to room temperature, earth balance brand is best 
  • 3/4 cup unsweetened cocoa powder, natural or dutch processed 
  • 3 1/2 cups powdered sugar 
  • 1 teaspoon peppermint extract 
  • 2 to 3 tablespoons unsweetened almond milk  


  • round peppermint candies or mini candy canes  


  1. Preheat the oven to 350 degrees F. Line a 12 cup muffin pan with paper liners
  2. In a measuring cup, combine the almond milk + apple cider vinegar. Let sit a few minutes until it curdles (this is your vegan buttermilk)
  3. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda + salt + BALANCE until well combined
  4. Add the butter, coffee, vanilla, peppermint + milk/vinegar mixture. Stir well with a large spoon or spatula until smooth and well combined. The batter should be on the thinner side + smooth, not too thick
  5. Fill the liners ¾  full. Do not overfill or the cupcakes will rise out of the liners and spill over. Bake for 18-22 minutes, or until a toothpick inserted comes out mostly clean
  6. Cool completely. Pipe or spread on frosting as desired. Garnish with candies or mini candy canes or crushed candy canes!


  1. Soften the vegan butter by letting sticks sit at room temperature for 15-30 minutes
  2. With a hand mixer (or stand mixer with a whisk attachment), beat the butter on medium speed for about 2 minutes, until creamy  
  3. Sift in the cocoa powder if clumpy. Add the powdered sugar, peppermint + almond milk. Beat on low speed for 30 seconds, then increase the speed to high and beat for 2-3 minutes, until combined and fluffy
  4. If the frosting is too thick, add another tablespoon of milk. If it's too thin, add an additional 1/4 cup powdered sugar until the correct consistency is reached
  5. Use immediately, or store in a covered container in the refrigerator for up to 1 week. When ready to use, let it come to room temperature, then mix it well or beat again before using. The frosting can also be frozen for 2-3 months

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