Gluten free vegan chocolate peppermint cupcakes

• Gluten free

• Canned Goods

  • 1/2 cup So delicious unsweetened coconut milk

• Condiments

  • 6 tbsp Earth balance vegan butter

• Baking & Spices

  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 cup Brown sugar, organic
  • 1/2 cup Cane sugar, organic
  • 1/2 cup Chocolate chips, dairy free mini
  • 1/4 cup Chocolate chips, dairy-free
  • 1/2 cup Cocoa powder, good quality
  • 6 1/3 tbsp Non-hydrogenated shortening
  • 1 tsp Peppermint extract, pure
  • 2 1/2 cups Powdered sugar, organic
  • 1 1/3 cups Sarah's gluten free flour blend
  • 1/2 tsp Sea salt
  • 1 tsp Vanilla extract, pure

• Oils & Vinegars

  • 1/3 cup Sunflower seed oil
  • 1 tbsp White vinegar

• Drinks

  • 1 tbsp So delicious coconut milk vanilla coffee creamer

• Desserts

  • 2 tbsp Candy canes or peppermint candies

• Liquids

  • 1/2 cup Water

Found on sarahbakesgfree.com

Ingredients

• 1 1/3 cups Sarahs gluten free flour blend
• 1/2 cup good quality cocoa powder
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon sea salt
• 1/2 cup So Delicious unsweetened coconut milk
• 1/2 cup water
• 1 tablespoon white vinegar
• 1/2 cup organic cane sugar
• 1/2 cup organic brown sugar
• 1/3 cup sunflower seed oil (or mild flavor oil)
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon pure peppermint extract
• 1/2 cup dairy free mini chocolate chips
• 6 tablespoons Earth Balance vegan butter, softened
• 6 tablespoons non-hydrogenated shortening
• 2 1/2 cups organic powdered sugar, sifted
• 1-2 tablespoons So Delicious coconut milk vanilla coffee creamer
• 1/2 teaspoon pure peppermint extract
• 1/4 cup dairy free chocolate chips
• 1 teaspoon non-hydrogenated shortening
• 2 tablespoons crushed candy canes or peppermint candies

Directions

• Preheat oven to 350 degrees. Line cupcake pans with paper cupcake liners.
• Sift together flour blend, cocoa powder, baking powder, baking soda and salt. Set aside.
• In large mixing bowl, stir together coconut milk, water and vinegar. Add sugar, brown sugar, oil, vanilla and peppermint extract. Mix until smooth.
• Slowly whisk in flour mixture. Add mini chocolate chips and beat until fully combined.
• Pour batter into prepared cupcake pans. Bake for 16-18 minutes, or until toothpick inserted in center of cupcake comes out clean. Place cupcakes on cooling rack and cool completely.
• To make buttercream, beat together vegan butter with shortening for 1 minute in large bowl of standing mixer. Add powdered sugar, coffee creamer and peppermint extract. Beat for an additional 2 minutes, until light and fluffy.
• Melt 1/4 cup chocolate chips with 1 teaspoon shortening in microwave safe bowl, low-power in 30 second intervals.
• Place buttercream in piping bag with large star tip and frost cooled cupcakes. Drizzle on melted chocolate and sprinkle with crushed candy canes. Best served within 1-2 days.