Enjoy the richest, chocolatey cupcake with crushed peppermints for a sprinkling of snow-like sparkle! ❄️ These triple chocolate cupcakes are vegan and incorporate super herbs for a real festive treat!
Let’s begin by talking about this chocolate for a minute. These cupcakes utilize raw cacao powder instead of cocoa because of its richer, slightly fruity flavor. We build up the flavor by using our Reishi Chocolate Elixir as the base to make double chocolate cupcakes. Our elixirs are amazing in recipes because the creamy coconut-milk makes for a richer base while the efficacious dose of super herbs in each bottle adds another element of nourishment in your baked goods.
The triple chocolate part? We added a bunch of semi-sweet chocolate chips to the batter. (It was a really good— *ahem* delicious decision.)
Vegan Chocolate Cupcakes
Vegan Reishi Chocolate cupcakes that are extra decadent, with raw cacao powder and dark chocolate chips swirled throughout! You’re going to love them even more piled high with peppermint buttercream frosting!
PREP TIME: 20 mins
BAKE TIME: 25 mins
Serves: 14 cupcakes
- 1 bottle (12 ounces) REBBL Reishi Chocolate Elixir
- 4 ounces plain unsweetened non-dairy yogurt
- ½ cup coconut sugar
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour, sifted
- 1 cup raw cacao powder (or cocoa powder), sifted
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1/3 cup coconut oil, melted
- 1/2 cup vegan semisweet chocolate chips
Peppermint buttercream frosting (optional):
- 1/2 cup vegan buttery spread
- 2 cups organic powdered sugar, sifted
- 2 tablespoons unsweetened plain almond milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- pinch fine sea salt
- small handful peppermint candies, crushed, for garnish
- Preheat the oven to 350° F. Lightly grease or line a cupcake pan.
- In a large mixing bowl, whisk together the REBBL Reishi Chocolate Elixir, yogurt, sugar, and vanilla. Using a wooden spoon or the paddle attachment on a stand mixer, slowly stir in the flour, cacao powder, baking soda, and salt. Mix until just combined, then stir in the coconut oil. (doing this last prevents the oil from solidifying and clumping). Fold in the chocolate chips.
- Transfer the batter to the prepared cupcake pan, filling each tin until the batter is ¼ inch from the top. Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
- Meanwhile, make the frosting: In the bowl of a stand mixer (or in a large mixing bowl), cream the buttery spread until it’s light and fluffy (about 20 seconds). Slowly mix in the powdered sugar on low speed. Once all of the sugar has been added, turn the mixer to medium-high speed and continue to mix for 1 minute. Stop the mixer and add in the almond milk, vanilla, peppermint, and salt. Mix on medium-high speed for 1 more minute, until the frosting is fluffy. Taste and add more peppermint extract if necessary.
- Spread or pipe a layer of frosting on top of the cupcakes. Decorate with crushed peppermint candies.
- I prefer the rich, slightly fruity chocolate flavor of raw cacao powder, but cocoa powder will also work well.
- The amount of peppermint extract you need in the frosting will vary depending on the potency of the brand you use.
- If you find that the frosting is too soft after you mix it, pop it in the fridge for 5 minutes to firm up.
- The cupcakes can be frosted in advance and stored in the fridge, but I recommend holding off on adding the crushed peppermint candy garnish until you plan to serve them (the candies will start to dissolve into the buttercream).