Triple Chocolate Cupcakes with Peppermint Frosting

• Vegetarian

• Produce

  • 1 cup Cacao powder, raw

• Refrigerated

  • 2 tbsp Almond milk, unsweetened plain

• Condiments

  • 1/2 cup Vegan buttery spread

• Baking & Spices

  • 1 1/2 cups All-purpose flour
  • 1 tsp Baking soda
  • 1/2 cup Chocolate chips, vegan semisweet
  • 1/2 cup Coconut sugar
  • 1/2 tsp Peppermint extract
  • 2 cups Powdered sugar, organic
  • 1 bottle Rebbl reishi chocolate elixir
  • 1/2 tsp Sea salt, fine
  • 1 pinch Sea salt, fine
  • 1 1/2 tsp Vanilla

• Oils & Vinegars

  • 1/3 cup Coconut oil

• Dairy

  • 4 oz Yogurt, plain unsweetened non-dairy

• Desserts

  • 1 small handful Peppermint candies

Found on picklesnhoney.com

Description

Ingredients

• 1 bottle (12 ounces) REBBL Reishi Chocolate Elixir
• 4 ounces plain unsweetened non-dairy yogurt
• ½ cup coconut sugar
• 1 teaspoon vanilla extract
• 1½ cups all-purpose flour, sifted
• 1 cup raw cacao powder (or cocoa powder), sifted
• 1 teaspoon baking soda
• ½ teaspoon fine sea salt
• ⅓ cup coconut oil, melted
• ½ cup vegan semisweet chocolate chips
• ½ cup vegan buttery spread
• 2 cups organic powdered sugar, sifted
• 2 tablespoons unsweetened plain almond milk
• ½ teaspoon vanilla extract
• ½ teaspoon peppermint extract
• pinch fine sea salt
• small handful peppermint candies, crushed, for garnish

Directions

• Preheat the oven to 350° F. Lightly grease or line a cupcake pan.
• In a large mixing bowl, whisk together the REBBL Reishi Chocolate Elixir, yogurt, sugar, and vanilla. Using a wooden spoon or the paddle attachment on a stand mixer, slowly stir in the flour, cacao powder, baking soda, and salt. Mix until just combined, then stir in the coconut oil. (doing this last prevents the oil from solidifying and clumping). Fold in the chocolate chips.
• Transfer the batter to the prepared cupcake pan, filling each tin until the batter is ¼ inch from the top. Bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely.
• Meanwhile, make the frosting: In the bowl of a stand mixer (or in a large mixing bowl), cream the buttery spread until its light and fluffy (about 20 seconds). Slowly mix in the powdered sugar on low speed. Once all of the sugar has been added, turn the mixer to medium-high speed and continue to mix for 1 minute. Stop the mixer and add in the almond milk, vanilla, peppermint, and salt. Mix on medium-high speed for 1 more minute, until the frosting is fluffy. Taste and add more peppermint extract if necessary.
• Spread or pipe a layer of frosting on top of the cupcakes. Decorate with crushed peppermint candies.