Vegan Chocolate Peppermint Cupcakes

• Vegetarian

• Produce

  • 1 1/2 cups Dates, pitted

• Refrigerated

  • 1 3/16 cup Non-dairy milk

• Canned Goods

  • 1/4 cup Applesauce, unsweetened

• Baking & Spices

  • 1 tsp Baking soda
  • 1 cup Bob's red mills all purpose white flour, Organic Unbleached Gluten Free
  • 5/8 cup Cocoa powder
  • 2/3 cup Coconut sugar
  • 1/4 cup Oat flour
  • 2 1/2 tsp Peppermint extract
  • 1/4 tsp Salt
  • 1 1/2 tsp Vanilla

• Oils & Vinegars

  • 1 tsp Apple cider vinegar

• Dairy

  • 1/4 cup Almond or cashew butter

Found on emilieeats.com

Description

Ingredients

• 1 cup + 2 tablespoons non-dairy milk
• 1 teaspoon apple cider vinegar
• 1 cup Bobs Red Mills Organic Unbleached All Purpose White Flour or Gluten Free 1-to-1 Baking Flour
• ¼ cup oat flour*
• ½ cup cocoa powder
• 1 teaspoon baking soda
• ¼ teaspoon salt
• ⅔ cup coconut sugar
• ¼ cup almond or cashew butter**
• ¼ cup unsweetened applesauce
• 2 teaspoons peppermint extract, divided
• 1 teaspoon vanilla extract, divided
• For the Frosting:
• 1½ cups pitted dates, covered in hot water
• 2 tablespoons cocoa powder
• ½ teaspoon peppermint extract
• ½ teaspoon vanilla extract
• 1-2 tablespoons non-dairy milk

Directions

• Preheat oven to 350F. Line a 12-cup muffin pan with liners.
• In a medium bowl, add milk and vinegar; stir. Set aside for 5-10 minutes.
• In a large bowl, add flour, oat flour, cocoa powder, baking soda, and salt. Stir to combine.
• In the bowl with the milk mixture, add coconut sugar, almond butter, applesauce, peppermint extract, and vanilla. Whisk to combine.
• Slowly pour the wet ingredients into the dry ingredients. Stir to combine until ingredients are just mixed together; do not over-mix.
• Fill each cup with batter, a little over ⅔ of the way full.
• Bake for 20-22 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Remove cupcakes; let cool in the pan for 10 minutes before removing.
• While the cupcakes are baking, prepare the frosting. Drain dates; add to a food processor or blender with cocoa powder, peppermint extract, and vanilla extract. Process until smooth, adding a tablespoon at a time of milk if needed.
• Spoon frosting onto each cupcake. Sprinkle with crushed peppermints and serve!