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Vegan Mint-Chocolate Cupcakes

Vegan mint chocolate cupcakes that are under 150 calories a piece, take less than 25 minutes to make and are delicious to boot - you better get baking!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 12
Calories 145 kcal



  • 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.
  • Icing
  • 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.


Adapted from Chocolate-Covered Katie's Monster Mint-Chocolate Cupcakes.