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.