Vegan Mint Chocolate Cupcakes
Cocoa cupcakes with a peppermint swirl frosting, ready in about 40 minutes prep and bake.
Last updated: October 5, 2026
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsweetened plant milk (soy or oat)
- 1/3 cup vegetable oil
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- 1 cup vegan butter, softened
- 3 cups powdered sugar
- 2 to 3 tbsp plant milk, for frosting
- 1/2 tsp peppermint extract
- Green gel food coloring (optional)
- Vegan chocolate shavings, for garnish
Instructions
Preheat oven to 350°F. Line a 12 cup muffin pan with paper liners.
Whisk flour, cocoa powder, sugar, baking soda, and salt in a large bowl.
In a separate bowl, mix plant milk, oil, vinegar, and vanilla extract.
Pour wet ingredients into dry ingredients. Stir just until smooth, no dry streaks left.
Divide batter evenly among liners, filling each about two thirds full.
Bake 16 to 18 minutes, until a toothpick comes out clean. Cool in pan 5 minutes.
Move cupcakes to a wire rack and cool fully before frosting.
Beat vegan butter until light and fluffy, about 2 minutes.
Add powdered sugar in batches, beating well after each addition.
Mix in plant milk and peppermint extract until frosting is smooth and pipeable.
Split frosting in half. Tint one half pale green with gel color, leave the other white.
Load both colors into one piping bag side by side for a swirl effect, then pipe onto cooled cupcakes.
Pro Tips
- • Chill the frosting for 10 minutes if it feels too soft to pipe tall swirls.
- • Use a food scale to split the batter evenly, so all cupcakes bake at the same rate.
- • Add peppermint extract slowly and taste as you go. A little goes a long way.
- • Swap in dairy-free dark chocolate shavings for garnish to keep the recipe fully vegan.
Recipe Details
Timing
About the Author
Home baker sharing tested cupcake recipes, techniques, and troubleshooting tips.
Nutrition (per cupcake)
When to Enjoy
Recipe Highlights
Final Thoughts
These cupcakes bring cool mint and rich cocoa together in one easy bake. Serve them chilled for the cleanest, most refreshing bite.
Frequently Asked Questions
Can I use peppermint oil instead of extract?
Yes, but use half the amount. Peppermint oil is much stronger than extract, so start with 1/4 tsp and adjust.
Why did my cupcakes sink in the middle?
This usually means the oven was too cool or the pan was opened too early. Check your oven temperature with a thermometer and avoid opening the door before 15 minutes.
Can I make these ahead of time?
Bake the cupcakes up to 2 days ahead and store unfrosted at room temperature in an airtight container. Frost the same day you plan to serve them.
What plant milk works best for the cocoa base?
Soy milk gives the richest crumb because of its protein content. Oat milk also works well and keeps the flavor mild.
