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Chocolate cupcakes with mint buttercream frosting.
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5 from 10 votes

Vegan Chocolate Cupcakes with Mint Buttercream Frosting

Gorgeous vegan chocolate cupcakes topped with a mint buttercream frosting. Super easy, rich, moist and totally irresistible!
Prep Time20 minutes
Cook Time20 minutes
Total Time40 minutes
Course: Cupcakes, Dessert
Cuisine: American
Diet: Vegan
Servings: 12 cupcakes
Calories: 373kcal

Ingredients

For the Cupcakes:

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

For the Mint Buttercream Frosting:

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

For Decorating:

  • Vegan Chocolate Shavings

Instructions

  • Preheat the oven to 350°F (180°C). Line a cupcake tray with cupcake liners.
  • 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 Tablespoon Ground Flaxseed with 3 Tablespoons Hot Water and allowing to sit for a minute to become gloopy.
  • Add the flax egg, soy milk, oil, vanilla and vinegar to the mixing bowl and mix into a batter. Don't overmix.
  • Divide the batter evenly between the cupcake liners in your cupcake tray.
  • Bake for 20-22 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 the bowl of your stand 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: 373kcal | Carbohydrates: 62g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Sodium: 262mg | Potassium: 114mg | Fiber: 2g | Sugar: 47g | Vitamin A: 447IU | Vitamin C: 2mg | Calcium: 41mg | Iron: 1mg