Continued...

As implied by the title of my previous post, the postings will continue for a while today. This is cupcakes, continued. After making the previous cupcakes, I stumbled across some peppermint extract in my pantry. Between the excitement I felt welling up inside me and the request my mother had made earlier for me to make some MORE, I couldn't resist. Same basic recipe, flavors changed. I'm ecstatic. Let me just say that I may be the world's only cake-hater. These cupcakes changed my mind.

So far today I have eaten 2 whole cupcakes. Yeah, You might think thats nothing, but for someone who might be convinced to try ONE- count it, one- bite of cake or cupcake and then run for the hills, this is a big deal. And I think one of the other cupcakes, now frosted and glimmering in the overcast light, may be making eyes at me. Oh. This is happening. #3 here I come.

Chocolate Espresso Cupcakes with Mint Buttercream Frosting

1 cup unsweetened Vanilla Almond milk
1 cup sugar
1/3 cup oil (I split the 1/3 and did half extra virgin olive oil and half canola oil)
1 tbsp apple cider vinegar
1 tbsp pure vanilla extract + 1/4 tsp
1/4 tsp peppermint extract


1 & 1/2 cups all-purpose flour
1/3 cup cocoa powder (dutch baking cocoa is more expensive, but seriously worth it)
1 & 1/2 Tbsp instant coffee granules
1 tsp baking soda
3/4 tsp kosher salt

1/3 cup vegan chocolate chips

(I'm reposting the directions from my previous post, as it is the same base recipe...)

Preheat the oven to 350 degrees.

Mix first group of ingredients (milk -> peppermint extract)it may not come all the way together for you, dont worry about it for now.

Mix in the next group of ingredients (flour -> salt). Make sure that the batter is smooth and has no clumps.









Line your cupcake pans with the paper cups and fill the cups to about 2/3 full- I used a 2oz scoop to make sure all my cupcakes would come out the same size. Once all the paper cups are filled with delicious batter, sprinkle the chocolate chips on top of the batter. I don't mix them in the batter, because they're likely to sink to the bottom and burn there. :( No one wants sad chocolate chips in their cupcakes.




Bake 'em! ~ 22 minutes per pan, or until their characters have developed, so you can poke the little dears and have them spring back!



Now... Wait for those suckers to cool down. I suggest taking a walk or cleaning so you wont be tempted.

Frosting time! :D

1 Tbsp peppermint extract
3 cups powdered sugar
2 Tbsp almond milk
1 stick margarine

mix


Frost onto the cooled cupcakes. Go ahead. Do it. dooooo itttt. ISN'T THAT THE BEST THING EVER? Dessert lover made here. discovered hiding in the minty coffee chocolatey perfection of a vegan cupcake. Who knew? :D