Mini Chocolate Cupcakes with Peppermint Buttercream Icing

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I made these Chocolate Cupcakes with Buttercream Icing for a bake-off over the weekend and they came in second to these Eggnog Cheesecake Bars on the Martha Stewart blog. That being said, these little cupcakes rock and are definite crowd-pleaser! And the vegan buttercream icing is VERY decadent. Counter that with the addition of Vega’s Chocolate Protein Powder and you have the perfect sweet bite that’s healthy enough to have for…breakfast? Maybe not, but I may have had 1 or 2 for breakfast – it’s Christmas!


Makes about 40 mini cupcakes

1-1/2 cups all-purpose flour

1 cup raw cane sugar

1/3 cup Vegan Chocolate Protein Powder

1 tsp baking soda

1/4 tsp salt

1 cup water

1/2 cup melted coconut oil

3 tbsp melted vegan chocolate chips

1 tsp vanilla

Peppermint Buttercream Icing:

1/3 cup softened vegan butter

3-1/2 cups powdered sugar

1 pinch salt

1/3 cup soy creamer

1/2 tsp peppermint extract

1/2 tsp vanilla

5 tbsp powdered candy canes


In large bowl, whisk together flour, sugar, protein powder, baking soda and salt. Whisk in water, oil and vanilla. Pour 1 tbsp of batter into paper-lined mini muffin cups.

Bake in 350F oven until a toothpick inserted in the centre comes out clean, 10 to 12 minutes. Let cool for 10 minutes. Move to a rack; let cool completely.

Peppermint Icing: In bowl, beat vegan butter, powered sugar and salt until fluffy; beat in soy creamer, 2 tablespoons at a time, until smooth. Beat in peppermint extract and vanilla. Beat in 3 tbsp of the candy cane powder. Pipe or spread onto cupcakes. Sprinkle with remaining powder.

Happy Holiday Entertaining!

Bridget | The Vegan Project

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