Vegan Chocolate Cupcakes With Mint Buttercream Frosting

Vegan Chocolate Cupcakes With Mint Buttercream Frosting Recipe

By Loving It Vegan

🔪Prep Time: 20 mins

👩‍🍳Cook Time: 25 mins


1 and 1/2 cups (188g) All-Purpose Flour*

1/2 cup (42g) Cocoa Powder

1 cup (200g) White Granulated Sugar

1 tsp Baking Soda

1/2 tsp Salt

1 cup (240ml) Soy Milk (or other non-dairy milk)

2 tsp Vanilla Extract

1/3 cup (80ml) Canola Oil*

1 Tbsp White Vinegar (or sub Apple Cider Vinegar)

1 Flax Egg (1 Tbsp Flaxseed Meal mixed with 3 Tbsp Hot Water)

1/2 cup (112g) Vegan Butter

3 cups (360g) Powdered Sugar

2 Tbsp Soy Milk

1/4 tsp Peppermint Extract*

Couple of drops Green Food Coloring*

Vegan Chocolate Shavings


1Preheat the oven to 350°F (180°C)

2Sift the flour and cocoa powder into a bowl. Add the sugar, baking soda and salt and mix in.

3Prepare a flax egg by mixing 1 Tbsp Flaxseed Meal with 3 Tbsp Hot Water and allowing to sit for a minute to become gloopy.

4Add the soy milk, vanilla extract, oil, and white vinegar and mix in.

5Then add the flax egg and mix in together.

6Whisk with a hand whisk until just combined and large lumps are removed (tiny lumps are okay)

7Line a cupcake tray with cupcake liners and divide the batter evenly between them.

8Bake for 22-25 minutes or until a toothpick inserted into the center of one of the cupcakes comes out clean.

9Transfer the cupcakes to a wire cooling rack to cool completely before frosting.

10Prepare your frosting by adding the vegan butter, powdered sugar, soy milk, green food coloring and peppermint extract to an electric mixer.

11Starting on low speed, gradually increase speed until thick and smooth. If it’s too thick, add a tiny bit more soy milk (a drop at a time) and mix again until you reach the perfect consistency.

12Pipe on the frosting and decorate the cupcakes with shavings of vegan chocolate (optional).

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