Chocolate Mint Vegan Cupcakes

This is a chocolate version of the vanilla cupcake recipe with a minty twist.  Make these up ahead, invest in a cupcake holder and they will store for weeks in the freezer – if they last that long 🙂
Chocolate Mint Vegan Cupcakes
1 Tbsp apple cider vinegar
1 ½ cup almond milk, unsweetened or (your choice of milk)
2 cups white spelt flour, (or your choice of flour)

2 Tbsp of cocoa

1 cup white sugar or sweetener of your choice (Xylitol or Stevia)
2 tsp baking powder
½ tsp baking soda
½ tsp salt
½ cup canola oil
1 tsp of mint extract
Preheat oven to 350 degrees.  Line two-12-cup muffin pans with muffin cups.
Combine the 1 1/2 cup almond milk and vinegar into a 2-cup measuring cup and whisk together.  Let sit 5 minutes until curdled (little bubbles will appear on top).  
In large bowl whisk together the flour, sugar, cocoa, baking powder, baking soda and salt.
In a separate bowl whisk together the almond milk mixture, canola oil and vanilla.  
Pour the wet ingredients into the dry mixture and mix well.
Spoon the batter a little more than halfway into prepared cups.  (Do not overfill)  Lightly bang pan against counter to even out batter.
Bake in the preheated oven until a toothpick inserted in the middle comes back clean, approximately 15-20 minutes.
Cool in pan on a cooling rack. 
Make frosting below.
Top with frosting, chocolate sprinkles and jr mint candies

Vegan Frosting
Ingredients and Directions:
1/3 cup              Earth Balance or Butter, softened
2 1/2 cups          Powdered Sugar or sweetener of your choice (Xylitol or Stevia)
2-3 Tbsp  Almond Breeze or Milk
1 tsp  Pure Vanilla Extract

1-2 drops of green food coloring, if desired

Chocolate Sprinkles and Jr Mint Candies
In large bowl, cream Earth Balance or butter.  Add remaining ingredients.  Beat until frosting is smooth and desired consistency.  Top with frosting, chocolate sprinkles and jr mint candies.

Makes 18 cupcakes


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