It may be July, but that doesn’t mean it’s too hot for chocolate cupcakes – not where I live anyway. Today it’s been pretty atypical of a summer day: grey sky, muggy weather, and constant on-again off-again rain. These are a twist on the normal chocolate too, they’re mint chocolate cupcakes. A bit like how the weather is a twist on what ‘summer’ is (heh).
My baking transition history
When I started transitioning to a largely plant-based/vegan diet, baking started to become even more fun. I’d been using dairy-free butters and milks for a while, thanks to my eczema, but the eggs… that was a tricky one. Or so I thought. I spent some time reading and did a few test bakes, which I expected to be disaster but actually went… fine.
The cupcakes rose well and tasted good, but I kept finding the end result was always a bit to “squidgy”. I’m using that as a technical term… Squidgy. Squishy. Stable enough but not quite right.
You see, eggs are used as raising agent and to provide moisture when used in cakes. I think it’s the whites that add structure. So, I said to myself… what’s in the whites? My non-technical brain says “proteins”. So I looked in my cupboard… and pulled out my Chickpea flour. Proteins! Because raising agents are easy, and so is moisture, but the stability issue… that was what was getting me.
Cue all the flours! I adapted another recipe (link below) and simplified it slightly based on my previous experiences, adding in the chickpea flour and stripping out the yogurt in return for extra banana. The result was a delicious, moist (but not squidgy), well risen mint chocolate cupcake of that takes just five minutes to throw together, 20 minutes to bake, and contains under 150 calories per cake (discounting the icing).
Easy mint chocolate cupcakes
Seriously, these things are crazy easy to make! Without the eggs, or butter, to worry about, the beating and whipping process in the ingrdients is removed. Simple chuck the flours and the other dry ingredients in a bowl. Mix. Make a well in the centre, pour in all the wet ingredients. Combine. Done!
Dangerous territory that. I’ve made them twice already this week, and they went down a storm at work! Both times I’ve topped with dairy-free chocolate-mint ganache.
Looking for more vegan cupcake recipes?
- Triple Lemon Cupcakes
- Jam & Peanut Butter Cupcakes
- Irresistible Oreo Chocolate Cupcakes
- Incredible Banana Oreo Cupcakes
Vegan Mint-Chocolate Cupcakes
- ¼ cup unsweetened cocoa powder
- ¾ cup sugar
- ½ cup plain white flour
- ½ cup plain wholemeal flour
- 2 tbsp chickpea flour besan, gram
- 2 tbsp cornflour
- ¾ tsp baking powder
- 1 tsp bicarbonate of soda
- ½ tsp salt
- 1 ½ tsp vanilla extract
- 1 tsp peppermint extract
- 3 tbsp oil I used sunflower
- 2 bananas mashed, about 160g
- ½ cup non-dairy milk I used unsweetened almond
- 1 scant cup dairy-free single cream I used Oatly
- 1 tsp arrowroot powder tapioca starch
- 2 cups dairy-free dark chocolate chips
- 2-3 tsp peppermint extract depending on how strong you want the flavour
- Preheat the oven to 180°C (fan)
- Line cupcake holder with 12 paper cases
- Mix together the dry ingredients in one bowl
- Add the wet ingredients and mix until just about combined
- Fill the cases about 3/4 full and bake for 18-22 minutes. Mine take between 20-21 minutes when I make these.
- Warm the dairy free cream using your chosen method until it's just boiling, then remove from the heat. I heated mine in the microwave for 30 second bursts because I was feeling lazy!
- Add in the peppermint extract, arrowroot powder and dairy-free dark chocolate chips.
- Stir until all the chocolate is melted and everything is combined.
- Pop in the fridge until completely cool.
- Whip with an electric hand whisk or stand mixer until it forms peaks - about 3-5 minutes.
Originally posted in November 2015. Adapted from Chocolate-Covered Katie’s Monster Mint-Chocolate Cupcakes.