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Peppermint Mocha Cupcakes

  • Author: Natalie
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 8 cupcakes 1x
  • Category: cupcakes
  • Method: baking
  • Cuisine: american

Description

Peppermint Mocha Cupcakes! Rich fluffy dark chocolate cupcakes infused with coffee and candy cane flavor. Vegan, grain-free, date-sweetened!


Scale

Ingredients

  • 1 cup (200g) pitted medjool dates
  • 1 cup brewed coffee (make it strong!)
  • 1/2 cup (125g) SunButter (I used the Organic)
  • 1 tsp peppermint extract*
  • 1 tbsp apple cider vinegar
  • 1/4 cup (30g) coconut flour
  • 1/4 cup (30g) tapioca starch
  • 1/4 cup (25g) cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 batch vegan chocolate frosting with 1 tsp peppermint extract added**

Instructions

  1. Preheat the oven to 350ºF.
  2. Blend the dates with coffee, apple cider vinegar, and peppermint extract (or oil) until smooth.
  3. Transfer to a bowl and stir in SunButter.
  4. Add the flours, cocoa powder, baking soda, and salt. Whisk/stir until combined.
  5. Scoop into a cupcake pan, filling each to the top (you should get 7-8 cupcakes depending on your pan).
  6. Bake for 22-25 minutes at 350ºF until they bounce back when lightly pressed in the center.
  7. Cool completely (even overnight) before frosting.
  8. Frost, garnish, and eat!

Notes

*Or a few drops peppermint essential oil if you prefer

**For a date-sweetened frosting, try THIS recipe instead.


Nutrition

  • Serving Size: 1 cupcake
  • Calories: 361
  • Sugar: 41g
  • Sodium: 230mg
  • Fat: 17g
  • Saturated Fat: 3g
  • Carbohydrates: 51g
  • Fiber: 5g
  • Protein: 5g

Keywords: gluten free, grain free, coconut flour, fluffy, moist, holiday, christmas, dates, egg free, paleo, dairy free