Frosted Chocolate Peppermint Cupcakes Recipe

Name: Frosted Chocolate Peppermint Cupcakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup soymilk; 1 teaspoon apple cider vinegar; ¾ cup granulated sugar; ⅓ cup canola oil or ⅓ cup sunflower oil; 1 teaspoon vanilla essence; ½ teaspoon peppermint extract; 1 cup plain flour; ⅓ cup cocoa powder; ¾ teaspoon baking soda; ½ teaspoon baking powder; ¼ teaspoon salt

Servings: persons

1
preheat oven to gas mark 4 350degrees, line muffin tins with papers, this recipe makes 12 usa cupcakes and 18 uk cupcakes.
2
whisk together soy milk and vingear and set aside for a few minutes to curdle.
3
add oil, sugar, essences whisk until foamy .
4
in a seperate bowl sift togther the flour cocoa baking soda and baking powder and salt.
5
add in two bathces to teh wet ingredients and beat until no large lumps remain small lumps are ok. the mixture should look pretty liquidy so dont panic.
6
pour into liners until 3/4 full and bake for 18- 20 minutes chek that they are done by inserting a cocktail stick.
7
if it comes out clean there done.
8
allow to cool completely and then frost with chcolate peppermint buttercream and decorate with chgoclate balls, marshamllows, choc chips whatever you fancy.

489

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup soymilk, 1 teaspoon apple cider vinegar, ¾ cup granulated sugar, ⅓ cup canola oil or ⅓ cup sunflower oil, and more.

Yes, Frosted Chocolate Peppermint Cupcakes falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Frosted Chocolate Peppermint Cupcakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions