Chocolate Peppermint Cupcakes | Ann Arbor Vegan Kitchen



1 cup (packed) pitted Deglet Noor dates (approx. 28)
1 cup sizzling espresso or espresso (I exploit decaffeinated)
1/2 cup almond butter
1 tablespoon apple cider vinegar
1 teaspoon peppermint extract
1/4 cup oat flour
1/4 cup tapioca flour (additionally referred to as tapioca starch)
1/4 cup cacao (or cocoa) powder
1/2 tsp baking soda
1/4 tsp salt


1/2 cup date syrup
1/4 cup nondairy milk
1/2 cup uncooked cashews
6 tablespoons cacao or cocoa powder
2 splashes of pure vanilla extract
sprint of salt


Preheat oven to 350 levels. Have useful a silicone cupcake pan (or a metallic cupcake pan with parchment paper liners).

Add dates and sizzling espresso to a high-powered blender (like a Vitamix) and course of for a few minutes, till combination may be very easy.

Switch to a big bowl. Combine in almond butter, apple cider vinegar, and peppermint extract. Add oat flour, tapioca flour, cacao powder, baking soda, and salt. Mix nicely.

Scoop batter evenly into cupcake pan, filling 8 customary measurement wells. Bake for 22-24 minutes, or till the tops bounce again when pressed evenly within the middle.

Enable to relaxation and funky utterly on a cooling rack.

Whereas the truffles are baking (or cooling), put together chocolate frosting…

In a high-speed blender (like a Vitamix), add date syrup, milk, cashews, cacao or cocoa powder, vanilla, and salt. Mix collectively till tremendous creamy. Refrigerate frosting whereas the cupcakes cool.

As soon as cupcakes are cool and the frosting is chilled, take away cupcakes from the pan. Place on a serving platter. Frost cupcakes as desired, and serve instantly.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen


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