Soft, fluffy, and moist chocolate peppermint cupcakes topped with creamy vanilla buttercream. A winter wonderland dream. These chocolate peppermint cupcakes are perfect for this holiday season.        

Chocolate Peppermint Cupcakes [Vegan]



Cooking Time




For the Cupcakes:

  • 1 tablespoon flaxseed meal
  • 2 tablespoons water
  • 1 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon espresso powder
  • 1/4 teaspoons salt
  • 1/2 cup melted vegan butter
  • 1 1/2 cups cane sugar
  • 1/2 cup cocoa powder
  • 1 1/2 cups non-dairy milk
  • 1 teaspoon peppermint extract
  • 1 1/2 cups dark chocolate chips

For the Vanilla Buttercream Frosting:

  • 3 tablespoons room temperature vegan butter
  • 3 cups powdered sugar
  • 3 tablespoons non-dairy milk
  • 1 teaspoon vanilla extract
  • 1/4 cup crushed peppermint


  1. Preheat the oven to 350°F. Line a muffin tin with cupcake liners. Combine flaxseed meal and water in a small bowl. Set aside for 5 minutes to thicken.
  2. To a large mixing bowl, whisk together the flour, baking powder, espresso powder, and salt. To a separate mixing bowl, whisk vigorously the melted butter, cane sugar, and cocoa powder until smooth and creamy. Make a well in the center of the flour mixture and pour in the wet mixture followed by the flax egg, non-dairy milk, and peppermint extract. Use a spatula or wooden spoon to fold until a smooth and creamy batter forms. Fold in dark chocolate chips.
  3. Use a small cookie scoop to fill each cupcake liner 3/4 full. Bake for 30 minutes or until a toothpick inserted comes out clean (a few moist crumbs is ok). Allow cooling completely before frosting.
  4. While cupcakes are cooling, prepare the frosting. To a large mixing bowl, use a handheld mixer to cream together the vegan butter and powdered sugar. Slowly whisk in the non-dairy milk until thick and creamy. Whisk in the vanilla extract. Frost each cupcake and sprinkle with crushed peppermint.