Last week was Thanksgiving which in my mind marks the end of pumpkin season and the start of peppermint season. These little cupcakes are the perfect way to kick off a month of holiday baking. They are adorable, moist, and pack a strong peppermint punch. Layering chocolate ganache on top of the frosting is a bit more work than a normal cupcake, but this step shouldn’t be skipped. The chocolate provides the perfect balance to the very sweet and minty frosting.
Peppermint Patty Cupcakes
from Vegan Cupcakes Take Over the World
Yield – 34 mini cupcakes or 12 regular size cupcakes
Note: There is a big difference between a flavored oil and extract. Oils are much more concentrated. Typically the flavoring you’ll find in the grocery story are extracts. I’ve indicated the amount for both below.
Mint Chocolate Cupakes
1 cup soy milk (Since I’m not vegan I don’t always have soy milk on hand. Then I just substitute regular milk.)
1 tsp. apple cider vinegar
3/4 cups granulated sugar
1/3 cups canola oil
1/4 tsp. peppermint oil or 1 tsp. mint extract
1 cup all-purpose flour
1/3 cup cocoa powder (regular or dutch-process)
3/4 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
Whisk together the soy milk and vinegar in a large bowl, put aside a few minutes to let curdle. Add the sugar, oil, peppermint extract to the soy mixture and beat until foamy. In a separate bowl whisk together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to soy mixture and beat until no large lumps remain (a few tiny lumps are ok).
Pour batter into the prepared cupcake pans. Bake mini cupcakes 13 minutes. Regular size cupcakes will take 18 minutes. Transfer to a cooling rack and let cool completely.
This frosting is not fluffy. It’s very reminiscent of a peppermint patty filling.
1/4 cup shortening
3 cups confectioners sugar
1/4 cup soy milk
1/8 tsp. peppermint oil or 1 1/2 tsp. mint extract
1/2 tsp. vanilla extract
drop of green food coloring
1. Cream the shortening to soften it.
2. Add about 1 cup of the confectioners sugar and about 1 tbsp. of the soy milk and mix to incorporate. Alternately add the sugar and soy milk until the ingredients are used and the frosting is smooth and creamy. Add the mint and vanilla extracts, and the food coloring. Mix to incorporate.
3 tbsp. soy milk
1/3 cup semisweet chocolate chips
Combine the chips and soy milk in a small bowl. Microwave for 30 seconds. Stir. If chocolate chips do not melt fully heat for another 15 seconds. Allow to cool for 1o minutes.
To assemble the cupcakes:
1. Top the cooled cupcakes with the mint frosting.
2. Using a small spoon place a dollop of the ganache on top of the frosting. The ganache will harden when it cools completely.