Gorgeous vegan chocolate cupcakes topped with a mint buttercream frosting. Super easy, rich, moist and totally irresistible!
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 delicious.
Chocolate and mint are always a good pairing in my book and the combination in these cupcakes is a total winner.
The cupcakes are a rich chocolate that combines beatifully with the mint frosting – oh my – creamy dreamy minty bliss!
You will love how cute and pretty these cupcakes are. And how easy they are to make. Not to mention how moist and rich and insanely delicious they are.
How To Make Vegan Chocolate Cupcakes With Mint Frosting
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- 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 it to sit for a minute to become gloopy.
- Add the flax egg, soy milk, oil, vanilla and vinegar to the mixing bowl and mix it into a batter. Don’t overmix.
- Line a cupcake tray with cupcake liners and divide the batter evenly between them.
- 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.
The Frosting
The frosting is a gorgeous mint buttercream frosting. And then you decorate them with vegan chocolate shavings. This bit is completely optional, but oh my it definitely adds a little something something!
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! Our vegan chocolate buttercream frosting is a great option in this case.
Ingredient Notes
Flax egg. This recipe uses a flax egg. You can replace this with 3 tablespoons of applesauce if that’s easier.
Soy milk. This can be switched for any other non-dairy milk.
Canola oil. Can be switched for vegetable oil.
Green food coloring. The green food coloring in the frosting is optional. 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.
Peppermint extract. This is where we get all our delicious mint flavor for the frosting.
Storing and Freezing
Keep them stored in a covered container at room temperature for 2-3 days or in the fridge (covered) for up to a week.
You can also freeze them (frosted or unfrosted) for up to 3 months.
More Delicious Vegan Cupcake Recipes
- Vegan Vanilla Cupcakes
- Vegan Peppermint Cupcakes
- Vegan Strawberry Cupcakes
- Vegan Lemon Cupcakes
- Vegan Red Velvet Cupcakes
- Vegan Funfetti Cupcakes
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Chocolate Cupcakes with Mint Buttercream Frosting
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
- ⅓ 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
- 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.
- 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.
- 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.
- The green food coloring is completely optional and you can omit it if you prefer not to use it.
- If you’re not a huge mint fan, then feel free to switch the frosting for a vegan chocolate buttercream frosting instead.
- Nutritional information includes frosting.
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.
So glad they were a success! Thanks so much for sharing Jillian!
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!
Wonderful to hear that Jeannette! Thanks so much for sharing and the wonderful review.