Chocolate Peppermint Cupcakes (vegan)
This post is sponsored by Alter Eco Chocolate. Find more on https://www.alterecofoods.com.
I think I’ll state for the record here and now that chocolate and mint is one of the best combinations that has ever existed.
Whether it comes to mint chocolate chip ice cream, or mint Oreos, or even those mint Girl Scout cookies, I am a huge fan. Mint chocolate has always been my flavor of choice above all else, and what better time to make treats with this killer combo than during the holidays?
Mint is known to be a holiday treat, and these peppermint chocolate cupcakes are no exception! Not only did I add some peppermint extract to the cupcake batter, but I also folded in some chopped Alter Eco mint dark chocolate to make it extra delish. The fluffy chocolate cupcakes have bursts of mint chocolate inside, and a cream cheese frosting on top with chopped candy cane makes it the perfect bite.
Seriously - these cupcakes scream Christmas.
So happy Holidays and happy baking!
Chocolate Peppermint Cupcakes
1 cup all purpose flour
1 cup sugar
1/3 cup cacao powder
1 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1/4 tsp peppermint extract
1 cup water
1/3 cup oil
1/2 bar Alter Eco mint chocolate - chopped
Preheat your oven to 350F. Line a muffin pan with cupcake liners. In a medium sized bowl, whisk together the flour, cacao powder, baking soda, baking powder, salt, and set aside. In a smaller bowl, combine the sugar, water, oil, and peppermint extract. Add the wet mixture to the dry, and mix until fully incorporated. Fold in the chopped chocolate, and fill the cupcake liners about 3/4 of the way. Bake the cupcakes for 20-25 minutes, checking by sticking a toothpick into the cupcakes - if it comes out clean, the cupcakes are done!