Every Christmas Eve my grandmother handed each grandchild an enormous candy cane — the kind that was far too big for a small child to finish but perfect for making festive memories. Those sticky, oversized treats were part of the holiday ritual, and to her, traditions were sacred.
I still love candy canes. I especially enjoy crushing them and sprinkling the pieces over cookies, cupcakes, and coconut milk ice cream for a refreshing peppermint crunch. This recipe takes that nostalgic flavor and turns it into a showstopping holiday dessert: gluten free vegan chocolate peppermint cupcakes.
These cupcakes are rich, chocolatey, and brightened with peppermint. The batter includes a cocoa-forward cake studded with dairy-free mini chocolate chips, while the frosting is a light peppermint buttercream made with vegan butter and non-hydrogenated shortening for stability. A glossy chocolate drizzle and crushed candy canes finish each cupcake, adding texture and seasonal flair. They’re excellent for holiday parties or as a make-ahead treat to share with friends and family.
- Chocolate Cupcakes
- 1 1/3 cups Sarah’s gluten free flour blend
- 1/2 cup good quality cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup unsweetened coconut milk (dairy free)
- 1/2 cup water
- 1 tablespoon white vinegar
- 1/2 cup organic cane sugar
- 1/2 cup organic brown sugar
- 1/3 cup sunflower oil or another mild-flavored oil
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon pure peppermint extract
- 1/2 cup dairy-free mini chocolate chips
- Peppermint Dairy-Free Buttercream
- 6 tablespoons vegan butter, softened
- 6 tablespoons non-hydrogenated shortening
- 2 1/2 cups organic powdered sugar, sifted
- 1–2 tablespoons coconut milk vanilla coffee creamer (or other dairy-free creamer)
- 1/2 teaspoon pure peppermint extract
- Chocolate Drizzle & Topping
- 1/4 cup dairy-free chocolate chips
- 1 teaspoon non-hydrogenated shortening
- 2 tablespoons crushed candy canes or peppermint candies
- Preheat the oven to 350°F (175°C). Line two standard cupcake pans with paper liners.
- In a medium bowl sift together the gluten free flour blend, cocoa powder, baking powder, baking soda, and sea salt. Stir to combine and set aside.
- In a large mixing bowl, whisk together the coconut milk, water, and white vinegar. Add the cane sugar, brown sugar, oil, vanilla, and peppermint extract. Mix until the sugar begins to dissolve and the mixture is smooth.
- Gradually whisk the dry ingredients into the wet mixture until mostly combined. Fold in the dairy-free mini chocolate chips, then beat briefly until the batter is uniform. Avoid overmixing.
- Divide the batter evenly among the prepared liners, filling each about two-thirds full. Bake for 16–18 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Remove from the oven and transfer cupcakes to a wire rack to cool completely before frosting.
- To make the peppermint buttercream, beat the softened vegan butter and shortening together in the bowl of a stand mixer for about 1 minute until smooth. Add the sifted powdered sugar, 1 tablespoon of dairy-free creamer, and the peppermint extract. Beat on medium-high for 2–3 minutes until the frosting is light, creamy, and holds its shape. If the frosting is too stiff, add the remaining tablespoon of creamer, a little at a time, until you reach the desired consistency.
- For the chocolate drizzle, melt the dairy-free chocolate chips with 1 teaspoon of shortening in a microwave-safe bowl at low power in 20–30 second intervals, stirring between bursts until glossy and smooth.
- Fit a piping bag with a large star tip and fill with peppermint buttercream. Pipe swirls onto the cooled cupcakes. Drizzle each cupcake with melted chocolate and sprinkle with crushed candy canes for crunch and color. Allow the chocolate drizzle to set slightly before serving.
- Best enjoyed within 1–2 days for optimal freshness. Store cupcakes in an airtight container at cool room temperature for up to 24 hours, or refrigerate for up to 3 days. If refrigerated, allow cupcakes to come to room temperature before serving for the best texture and flavor.
Notes and Tips
Make sure the cupcakes are completely cool before frosting to prevent the buttercream from melting. If you prefer a stronger mint flavor, increase the peppermint extract by small increments; peppermint extract is potent, so add carefully and taste as you go.
For a smoother finish on the chocolate drizzle, strain the melted chocolate through a small sieve before drizzling. Crushed candy canes can be pulsed coarsely in a food processor or placed in a sealed bag and crushed with a rolling pin—reserve some larger pieces for visual appeal and a few finer crumbs for even sprinkling.
These gluten free vegan chocolate peppermint cupcakes are an excellent make-ahead option: bake the cupcakes a day in advance, keep them unfrosted, and frost shortly before serving for the freshest presentation. The recipe scales well if you need to double the batch for larger gatherings.