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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 

CUPCAKE INGREDIENTS 

  • 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 

FROSTING INGREDIENTS

  • 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  

GARNISH 

  • round peppermint candies or mini candy canes  

DIRECTIONS 

  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!

DIRECTIONS - FROSTING 

  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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