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    Home » Desserts » Vegan Chocolate Cupcakes with Mint Buttercream Frosting

    Vegan Chocolate Cupcakes with Mint Buttercream Frosting

    Published: Apr 28, 2016 Updated: Jun 28, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe Jump to Video Print Recipe
    Vegan Chocolate Cupcakes

    Gorgeous vegan chocolate cupcakes topped with a mint buttercream frosting. Super easy, rich, moist and totally irresistible! 

    Vegan chocolate cupcakes topped with mint buttercream frosting against a dark background.

    These vegan chocolate cupcakes are totally irresistible.

    Perfect little packages of yummy chocolate cupcakes paired with mint buttercream frosting that is melt-in-your-mouth fabulous.

    Chocolate and mint are always a good pairing in my book and the combination in these cupcakes is a total winner.

    The cupcakes are purely chocolate flavored though, no hint of mint in sight, but that frosting – oh my – creamy dreamy minty bliss!

    Step by step process photos of making vegan chocolate cupcakes with mint buttercream frosting.

    And what is totally awesome about these cupcakes is how easy they are to make!

    Easier than a cake for sure.

    You don’t have to grease cake tins or cut out perfect circles of parchment paper to line the base of said cake tins. And they cook even faster too.

    And you get to put them in gorgeous colorful cupcake liners!

    Vegan chocolate cupcakes on a wire cooling rack.

    Not to mention that frosting them is big fun!

    And then you decorate these cupcakes with some shavings of vegan chocolate. This bit is completely optional, but oh my it definitely adds a little something something!

    Vegan chocolate cupcakes topped with mint buttercream frosting against a dark background. Vegan chocolate cupcakes topped with mint buttercream frosting

    The other part that is optional with these cupcakes is the green food coloring in the frosting. It’s only for looks so if you prefer not to use it, you can just omit it.

    If you want to use it though, then just a couple of drops are all that is needed to get this lovely shade of green.

    If you’re not a huge fan of mint, then you can switch the frosting on these cupcakes so that you have chocolate on chocolate and nothing but chocolate! A frosting that would also be divine on these cupcakes is the chocolate buttercream frosting from our gluten-free chocolate cupcakes. So feel free to do the switcheroo if mint doesn’t float your boat.

    Vegan chocolate cupcakes topped with mint buttercream frosting and chocolate shavings. Vegan chocolate cupcakes topped with mint buttercream frosting and chocolate shavings.

    You will love these vegan chocolate cupcakes for the rich, glorious dark chocolate flavor that blends SO well with the mint buttercream frosting.

    And you will love how pretty they are! And how easy they are to make. Not to mention how moist and just insanely delicious they are!

    Vegan chocolate cupcakes topped with mint buttercream frosting and chocolate shavings. Vegan chocolate cupcakes topped with mint buttercream frosting

    So let me know in the comments what you think of these vegan chocolate cupcakes! And please rate the recipe too! Thank you!

    For more delicious vegan cupcake recipes, check out these great options:

    1. Vegan Vanilla Cupcakes
    2. Vegan Peppermint Cupcakes
    3. Vegan Strawberry Cupcakes
    4. Vegan Lemon Cupcakes
    5. Vegan Red Velvet Cupcakes

    And while you’re here, sign up to our email list, you’ll get an awesome (and free) vegan dinner recipes ebook containing 10 awesome recipes and you’ll be the first to know when we post new recipes to the blog.

    Vegan chocolate cupcakes topped with mint buttercream frosting and chocolate shavings. Vegan chocolate cupcakes with one cupcake cut in half to show the center.

    Vegan chocolate cupcakes topped with mint frosting.

    Vegan Chocolate Cupcakes with Mint Buttercream Frosting

    Gorgeous vegan chocolate cupcakes topped with a mint buttercream frosting. Super easy, rich, moist and totally irresistible!
    5 from 9 votes
    Print Pin Rate
    Course: Baking, Cupcakes, Dessert
    Cuisine: Vegan
    Diet: Vegan
    Prep Time: 20 minutes
    Cook Time: 25 minutes
    Total Time: 45 minutes
    Servings: 12 cupcakes
    Calories: 364kcal
    Author: Alison Andrews

    Ingredients

    For the Cupcakes:

    • 1 and ½ cups All-Purpose Flour (188g)
    • ½ cup Cocoa Powder (42g)
    • 1 cup White Granulated Sugar (200g)
    • 1 tsp Baking Soda
    • ½ tsp Salt
    • 1 Flax Egg 1 Tbsp Flaxseed Meal mixed with 3 Tbsp Hot Water
    • 1 cup Soy Milk (240ml) or other non-dairy milk
    • ⅓ cup Canola Oil (80ml) or Vegetable Oil
    • 2 tsp Vanilla Extract
    • 1 Tbsp Distilled White Vinegar or Apple Cider Vinegar

    For the Mint Buttercream Frosting:

    • ½ cup Vegan Butter (112g)
    • 3 cups Powdered Sugar (360g)
    • 2 Tbsp Soy Milk or other non-dairy milk
    • ¼ tsp Peppermint Extract
    • 2-3 Drops Green Food Coloring

    For Decorating:

    • Vegan Chocolate Shavings
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 350°F (180°C)
    • Sift the flour and cocoa powder into a bowl. Add the sugar, baking soda and salt and mix in.
    • Prepare a flax egg by mixing 1 Tbsp Flaxseed Meal with 3 Tbsp Hot Water and allowing to sit for a minute to become gloopy.
    • Add the flax egg, soy milk, oil, vanilla and vinegar and mix into a batter. Don't overmix.
    • Line a cupcake tray with cupcake liners and divide the batter evenly between them.
    • Bake for 22-25 minutes or until a toothpick inserted into the center of one of the cupcakes comes out clean.
    • Transfer the cupcakes to a wire cooling rack to cool completely before frosting.
    • Prepare your frosting by adding the vegan butter, powdered sugar, soy milk, green food coloring and peppermint extract to an electric mixer.
    • Starting on low speed, gradually increase speed until thick and smooth. If it's too thick, add a tiny bit more soy milk (a drop at a time) and mix again until you reach the perfect consistency.
    • Pipe on the frosting and decorate the cupcakes with shavings of vegan chocolate (optional).

    Video

    Notes

    1. Weigh your flour for the most accurate results in this recipe or use the spoon and level method. Spoon the flour into your measuring cup and then level off the top with a knife. Don't scoop the flour and don't pack it into the cup. 
    2. You can use canola oil or vegetable oil in these cupcakes. We have also made them with a light olive oil, but these days tend to prefer recommending canola or vegetable oil for baking.
    3. You might want to add more peppermint extract, it depends on the brand you use, you might need to use a little more to get enough mint flavor. Taste test and add more if needed.
    4. The green food coloring is completely optional and you can omit it if you prefer not to use it.
    5. If you're not a huge mint fan, then feel free to switch the frosting for a vegan chocolate buttercream frosting instead. 
    6. Nutritional information includes frosting.

    Nutrition

    Serving: 1Cupcake | Calories: 364kcal | Carbohydrates: 61.5g | Protein: 3.1g | Fat: 12.7g | Saturated Fat: 3.4g | Sodium: 261mg | Fiber: 1.9g | Sugar: 46.1g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Jillian says

      June 03, 2021 at 12:13 am

      Made these cupcakes a couple of days ago. I am relatively new to Vegan cooking but made them to share with our son and daughter-in-law who are Vegans. Easiest recipe EVER! I do not consider myself a great cook but these were amazing!!! Often when you try a recipe for the first time it is touch & go .. may or may not turn out. These were incredible – so easy to make, quick to bake in the oven and absolutely delicious. Thanks so much. My favourite from now on.

      Reply
      • Alison Andrews says

        June 03, 2021 at 6:39 am

        So glad they were a success! Thanks so much for sharing Jillian!

        Reply
    2. Jeannette says

      November 25, 2020 at 2:05 am

      I just made these cupcakes for my vegan daughter’s 22nd birthday, and she absolutely loved them! I didn’t try them because I am doing keto, but I am so thankful and grateful for your help, since I know nothing about making vegan stuff. I used vanilla extract, instead of the peppermint, and I used red and blue coloring to get a lavender frosting. The cupcakes came out crispy on top and light and fluffy inside. An absolute hit here! Thank you!5 stars

      Reply
      • Alison Andrews says

        November 25, 2020 at 11:23 am

        Wonderful to hear that Jeannette! Thanks so much for sharing and the wonderful review.

        Reply
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    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

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