Easy gluten-free chocolate peppermint cupcakes that make a delicious vegan treat perfect for the holidays! They’re rich dark chocolate cupcakes topped with creamy peppermint frosting and crushed candy canes. This festive recipe will put a smile on the faces of everyone you serve them to!
Add muffin liners to your muffin pan and set aside.
In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt.
In a small bowl, mix the sugar, hot water, oil, vinegar, vanilla extract, and peppermint extract, together until blended.
Slowly add the wet mixture to the dry mixture and stir until combined. Mix until there aren't any lumps but don't over mix and get rid of all the bubbles forming from the reaction between the vinegar and baking soda.
Pour batter into cupcake liners. (Since this is a runny batter, you can make it easier by transferring the batter to a large measuring cup and pouring the batter into the cupcake liners.)
Bake for 18-20 minutes or until a toothpick inserted in the middle of the largest cupcake comes out clean.
Remove from oven and allow cupcakes cool in pan for a few minutes, remove them, and place them onto a cooling rack.
Please read all of the information and FAQ info above and below before making this recipe.
It’s important to know that different gluten-free flour blends use different ingredients and ratios, so results may vary if you substitute. I have never used any other brand of gf flour to make this recipe (other than Bob’s Red Mill Gluten Free 1 to 1 Baking Flour (Amazon link) in the blue package, NOT the red package), so please know that your results may not be the same as mine if you substitute with another gluten-free flour blend. The weight listed above is for this specific brand of flour.
If you cannot use the flour I use, be sure to use a rice based gluten-free flour blend and if the brand you're using doesn't contain xanthan gum in the ingredient list, add 3/4 teaspoon to the dry ingredients.
Dutch process cocoa powder is needed for this recipe. Natural cocoa powder (cacao powder) cannot be used without altering the other ingredients. If used, your cupcakes may not turn out the same as mine do.
This recipe will NOT work with coconut flour or any other single gluten-free flour, it must be made with a blend.
Make sure your baking powder and baking soda are fresh before using, these are very important ingredients that contribute to the cupcakes rising properly.
Any type of oil can be used in this recipe, such as avocado, vegetable, or safflower. Unrefined or refined coconut oil can be used as well, but if unrefined is used, there may be a slight hint of coconut flavour.
Organic cane sugar or granulated sugar works best for this recipe and works with the rest of the ingredients to give the final cupcakes their moistness and texture. Don't reduce the amount of sugar called for or substitute with a different type of sugar or use a liquid sweetener.
Store leftovers in an airtight container. They will keep at room temperature for up to 2 days. After that, place the container in the refrigerator for another 3-4 days. You can also freeze unfrosted cupcakes by storing them in an airtight container for up to three months. Defrost at room temperature when you're ready to serve them.
Nutrition info is based on 1 cupcake without frosting. Nutrition info is only to be used as a rough guide. Click here to learn how nutrition info is calculated on this website.