Eggless Dark Chocolate Peppermint Cupcakes

Posted on 12/18/2012 by superbadgirl
I was going to make it into a cake, but I remembered I bought these cupcake liners years ago and never used them. Voila.

cupcakes 008

1 C whole wheat flour
1/2 C AP flour
1 C sugar
1/4 C dark cocoa powder
1/2 tsp baking soda
1/2 tsp salt
1 C water
1/4 C plus 2 TB canola oil
1 TB lemon juice (or white vinegar)
1 1/2 tsp vanilla
3-4 drops food grade peppermint essential oil

Mix together flour, salt, cocoa powder and baking soda. (I pulsed through food processor, because my cocoa always clumps - woe, wet climates.) To this, add the sugar, water, oil, vanilla, lemon juice, vanilla and peppermint. Mix until blended.

Grease/line an 8 inch round/square pan or line muffin pan with 12 liners. Distribute batter accordingly. ;)

Bake at 350F. 35-40 minutes for cake, 20-25 for cupcakes.

Cool, then frost.


8 oz light cream cheese*
a bit of butter
powdered sugar

Blend ingredients until good consistency is gained. Fold in crushed peppermint stick (about 1/3 of a 1 oz cane worked for me), or not.

*I think you could skip the butter if you use regular cream cheese and maybe add some milk; my icing got a little clumpy because I added some butter in an attempt to prevent light cream cheese soupy frosting, and the butter wasn't soft enough. These cupcakes were built based on what I happened to have in the house. LOL.

The verdict: HOLY YUM. Incredibly moist and tender and really, really good. Can also be made with regular cocoa powder, but I like the dark, myself.
johnavm 19th-Dec-2012 05:28 am (UTC)
ooh, these look amazing! I'll have to try it in

superbadgirl 19th-Dec-2012 05:41 pm (UTC)
They're seriously delicious! I'd sub in peppermint extract for the vanilla next time - or if you don't want a peppermint cupcake, this recipe is a great base to play around with.
sharpecostumes 19th-Dec-2012 03:42 pm (UTC)
These look super yummy! Do you suppose they could be made without the whole wheat flour? Wheat and my stomache don't always get along. Either way though, these look so yummy!
superbadgirl 19th-Dec-2012 05:42 pm (UTC)
Hmm, you probably could, but I have no idea about conversions, etc. Maybe use some of Bob's Red Mill gluten-free baking mix in place of the flour. It couldn't hurt to try! Even my disaster cupcakes are often extremely edible. ;)
Felicia Hudson AP flour19th-Dec-2012 07:40 pm (UTC)
I found another recipe,] just like this one that calls for just All-purpose flour so I wouldn't worry too hard about conversions. Just replace the wheat with AP and you should be fine.
superbadgirl Re: AP flour19th-Dec-2012 10:18 pm (UTC)
Yeah, I assumed that the query was for all wheat flour - which AP still is. :)
pinkdagger 19th-Dec-2012 09:40 pm (UTC)
Yum! I need to make these!
superbadgirl 19th-Dec-2012 10:39 pm (UTC)
They're amazing. If I'd have thought about it, I'd have made a vegan buttercream to go with them. Oh well, had to get rid of the cream cheese! ;)
angel_katchan 20th-Dec-2012 04:43 am (UTC)
I really hope I can find all of the ingredients here. I was going to ask about substituting the whole wheat with AP but that has been answered. I have my list ready for when I go shopping. I can't wait to try these.
superbadgirl 20th-Dec-2012 04:54 am (UTC)
Hah, yes. I'm always putting in whole wheat or white whole wheat because I like to pretend the whole grain flours make cake and cupcakes healthier. ;)

The consistency of these cupcakes is seriously one of the best I've ever gotten. So glad I didn't have any eggs in the house! ;)
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