Chocolate Candy Cane Cupcakes (Vegan)

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We couldn’t forget our vegan friends this holiday season so we found this chocolate cupcake topped with peppermint flavored frosting for you.  And, these are gluten free as well for all our gluten free friends.  This recipe from Allyson Kramer makes a batch of only nine cupcakes. These taste so good, I’m sure everyone will want one so make a double batch.  Just to be sure.

Chocolate Candy Cane Cupcakes

Cupcake Ingredients:

  • 1 cup vegan sugar
  • 3/4 cup melted vegan margarine
  • 1/2 cup sorghum flour
  • 1/2 cup cocoa powder
  • 1/4 cup potato starch
  • 1/4 cup cornstarch
  • 1 tsp xanthan
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup non dairy milk
  • 3 tbsp vinegar
  • 1/4 cup crushed candy cane bits

Frosting Ingredients:

  • 1/2 cup vegan margarine, cold
  • 1 tsp peppermint extract
  • 2 cups vegan confectioner’s sugar
  • 1 tbsp non dairy milk


Preheat oven to 350 °F and line 9 standard muffin cups with paper liners or lightly grease and flour your pan.

In large mixing bowl, combine sugar and melted margarine together until smooth.

In separate, smaller bowl, combine sorghum flour, cocoa powder, potato starch, cornstarch, xanthan gum, baking powder, and salt. Slowly incorporate flour mix into sugar mixture along with the non dairy milk, alternating between additions. Stir in vinegar, one tablespoon at a time.

Drop a little less than 1/4 cup batter into each cupcake cup until all batter is used. The batter is very sticky, so be prepared to use a spoon to help get it in the cups evenly. I really had to scrape my mixing bowl to get taht 9th cupcake.

Bake in preheated oven for 25 minutes, or until knife inserted into center comes out clean.

Wait until cupcakes have cooled and then make your frosting.

To make frosting, simply cream margarine and peppermint extract until smooth. Next, add in confectioner’s sugar slowly until all is incorporated. Mix on highest setting possible until creamy. Add in 1 tbsp non dairy milk and whip until fluffy. Add in food coloring if desired.  I used both a mix of red and white icing to achieve the “candy cane” look. Simply place two bags next to each other in a larger piping bag and pipe as normal. Top with crushed candy cane pieces.

Store in covered container inside fridge to keep fresh.


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