Vegan Chocolate Mint Candy Cane Cupcake Recipe

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These festive Vegan Chocolate Mint Candy Cane Cupcake recipe is a delicious combination of rich chocolate sponge and smooth peppermint chocolate buttercream. Decorated with a square of mint chocolate and a mini candy cane, they’re the perfect Christmas cupcakes for parties, festive gatherings or gifting to family and friends. They’re easy to make, full of festive flavour and guaranteed to impress.

TL;DR

• Rich chocolate cupcakes with a creamy peppermint chocolate frosting.

• 100% vegan and dairy-free.

• Topped with mint chocolate and mini candy canes.

• Perfect for Christmas parties, festive baking and edible gifts.

• Makes 12 cupcakes.

• Can be baked ahead and decorated before serving.

Vegan Chocolate Mint Candy Cane Recipe

Ingredients

For the Chocolate Cupcakes

• 180g plain flour
• 200g caster sugar
• 25g cocoa powder
• ½ teaspoon baking powder
• ½ teaspoon salt
• 60ml sunflower oil
• 60ml maple syrup
• 130ml soya milk
• 1 teaspoon vanilla extract

For the Peppermint Chocolate Buttercream

• 250g vegan butter block, softened
• 400g icing sugar
• 100g cocoa powder
• ½ teaspoon peppermint extract

For Decorating

• 12 squares of vegan mint chocolate
• 12 mini candy canes

How to Make Vegan Chocolate Mint Candy Cane Cupcake recipe

Step 1: Prepare the Cupcake Batter

Preheat your oven to 180°C (350°F) and line a 12-hole cupcake tin with paper cupcake cases.

In a large mixing bowl, combine the plain flour, caster sugar, cocoa powder, baking powder and salt.

In a separate jug or bowl, whisk together the sunflower oil, maple syrup, soya milk and vanilla extract until smooth.

Gradually pour the wet ingredients into the dry ingredients, mixing until you have a smooth, lump-free chocolate cake batter. Avoid overmixing to keep the cupcakes light and fluffy.

Step 2: Bake the Cupcakes

Divide the batter evenly between the cupcake cases, filling each one around two-thirds full.

Bake for 20–25 minutes, or until the cupcakes have risen and the tops spring back when gently pressed.

Leave the cupcakes to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.

Step 3: Make the Peppermint Buttercream

Beat the softened vegan butter together with the peppermint extract until light and creamy.

Gradually add the icing sugar and cocoa powder, mixing until you have a smooth, fluffy chocolate buttercream with a delicious peppermint flavour.

Step 4: Decorate the Cupcakes

Transfer the buttercream to a piping bag fitted with your favourite star nozzle and pipe generous swirls onto each cooled cupcake. If you prefer, simply spread the buttercream over the cupcakes using a palette knife.

Finish each cupcake with a square of vegan mint chocolate and a mini candy cane for the perfect festive finishing touch.

Top Tips

• Make sure the cupcakes are completely cool before adding the buttercream.
• Start with the recommended amount of peppermint extract, then taste the buttercream before adding more, as peppermint can quickly become overpowering.
• Use a large star nozzle to create bakery-style buttercream swirls.
• Add the mint chocolate and candy canes just before serving to keep them looking their best.

Variations

• Sprinkle crushed candy canes over the buttercream for extra peppermint flavour and crunch.
• Add vegan chocolate chips to the cupcake batter for even more chocolate in every bite.
• Swap the mint chocolate squares for vegan chocolate stars or festive sprinkles.
• Add a little green gel food colouring to the buttercream for a fun Christmas twist.

Serving Suggestions

These Vegan Chocolate Mint Candy Cane Cupcakes are perfect for Christmas parties, festive afternoon teas and holiday dessert tables. They’re delicious served with coffee, tea or a mug of hot chocolate on a cold winter’s day.

Storage

Store the decorated cupcakes in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. If chilled, allow them to come to room temperature before serving so the buttercream softens.

FAQs

• Which Food Colourings Are Vegan?

Recipes Similar to Vegan Chocolate Mint Candy Cane Cupcake Recipe

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Chocolate Mint Candy Cane Cupcakes

Difficulty: Easy

Servings

12

servings

Prep time

30

minutes

Cooking time

40

minutes

Total time

1

hour 

10

minutes

Ingredients

• For the Cupcakes

• 180g Plain Flour

• 200g Caster Sugar

• 25g Cocoa Powder

• 1/2 tbsp

• 1/2 tsp Salt

• 60ml Sunflower Oil

• 60ml Maple Syrup

• 130ml Soya Milk

• 1 tsp Vanilla Extract

• For the Decoration

• 250g Vegan Butter Block

• 400g Icing Sugar

• 100g Cocoa Powder

• 1/2 tsp Peppermint Extract

• 12 Squares of Mint Chocolate

• 12 Mini Candy Canes

Directions

• For the Cupcakes
• Preheat the oven to 180ºc/350ºf and line a 12 hole cupcake tin with cupcake cases.
• In a large bowl mix the flour, sugar, cocoa powder, baking powder and salt.
• In a separate bowl mix together the sunflower oil, maple syrup, vanilla and soya milk. Slowly pour this into to dry ingredients while mixing. 
• Divide between the cupcake cases. Bake in the oven for 20 - 25 minutes, until the sponge springs back when you press it. Allow to cool completely.
• For the Decoration
• Beat together the butter block and Peppermint extract until smooth and whipped.
• Mix in the icing sugar and cocoa powder until you have a smooth frosting.
• Use a piping tip and bag to pipe on a swirl onto each cupcake. alternatively you can use a palette knife to spread the icing onto the cupcakes.
• Place a candy cane and piece of mint chocolate on top of each cupcake.

Comments

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