Mint Chocolate Vegan Cupcakes

Peppermint and chocolate are a match made in heaven, and the flavours combine perfectly in this recipe to create a sweet and slightly refreshing vegan mint chocolate cupcake.

Methods

1. Preheat the oven to 180c/360f and line a 12 hole muffin tray with cupcake cases.
2. Stir the dry ingredients together in a large bowl and mix together the wet ingredients in a jug.
3. Slowly pour in the wet ingredients into the dry ingredients, whisking together until just combined.
4. Fill the cupcake cases about 2/3 of the way up with the mix and bake for about 15-20 minutes until they have risen. Test the cupcakes with a toothpick to make sure they are baked all the way through.
5. Leave the cupcakes on a wire rack to cool completely before making the frosting.
6. To make the frosting: Beat the shortening until light and fluffy.
7. Add the mint flavouring to the shortening and beat again, slowly add the icing sugar a bit at a time. Whisk the ingredients together, adding just enough almond milk to make a pipe-able frosting.
8. Use a piping bag to create swirls of the mint frosting on top of each cupcake. Decorate the cupcakes with dark chocolate chips and enjoy!

Ingredients

For the cupcakes:

Dry ingredients:

• 1 1/2 cups (225g) organic plain flour
• 1/2 cup (75g) organic fairtrade cocoa powder
• 2/3 cup (170g) unrefined organic golden caster sugar
• 1 tsp baking powder
• 1 tsp baking soda
• 1/3 tsp fine sea salt

Wet ingredients:

• 1 cup (250ml) almond milk
• 1 tsp apple cider vinegar
• 1/2 cup (125ml) canola oil
• 1 tsp vanilla extract

For the frosting:

• 1/2 cup (112g) vegetable shortening
• 1 tsp mint flavouring
• 1 1/2 cup (225g) icing sugar
• 1-3 tbsp almond milk
• A couple of drops of green food colouring
• 60g dark chocolate chips