This time of year, chocolate peppermint desserts are so seductive. From classic Peppermint Bark to Starbuck’s beverages – they’re all calling my name.
But I try to dodge every one of those commercially prepared treats – since I also try to avoid white sugar, and that’s why satisfying this annual craving can be a major challenge.
So, HUGE gratitude to Natalie (the genius behind Feasting on Fruit) for her Peppermint Mocha Cupcakes! She totally inspired my adaptation below.
I’ve made a few minor changes to her original recipe, including substitutions to the coconut flour and seed butter (and to her frosting, to eliminate the maple syrup and coconut oil).
Yes! It checks all the boxes, and I just know you’re going to love these as much as we do!
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CHOCOLATE PEPPERMINT CUPCAKES
1 cup (packed) pitted Deglet Noor dates (approx. 28)
1 cup hot coffee or espresso (I use decaffeinated)
1/2 cup almond butter
1 tablespoon apple cider vinegar
1 teaspoon peppermint extract
1/4 cup oat flour
1/4 cup tapioca flour (also called tapioca starch)
1/4 cup cacao (or cocoa) powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup date syrup
1/4 cup nondairy milk
1/2 cup raw cashews
6 tablespoons cacao or cocoa powder
2 splashes of pure vanilla extract
dash of salt
Preheat oven to 350 degrees. Have handy a silicone cupcake pan (or a metal cupcake pan with parchment paper liners).
Add dates and hot coffee to a high-powered blender (like a Vitamix) and process for a couple of minutes, until mixture is very smooth.
Transfer to a large bowl. Mix in almond butter, apple cider vinegar, and peppermint extract. Add oat flour, tapioca flour, cacao powder, baking soda, and salt. Combine well.
Scoop batter evenly into cupcake pan, filling 8 standard size wells. Bake for 22-24 minutes, or until the tops bounce back when pressed lightly in the center.
Allow to rest and cool completely on a cooling rack.
While the cakes are baking (or cooling), prepare chocolate frosting…
In a high-speed blender (like a Vitamix), add date syrup, milk, cashews, cacao or cocoa powder, vanilla, and salt. Blend together until super creamy. Refrigerate frosting while the cupcakes cool.
Once cupcakes are cool and the frosting is chilled, remove cupcakes from the pan. Place on a serving platter. Frost cupcakes as desired, and serve immediately.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen