These vegan and gluten-free Chocolate Peppermint Cupcakes are soft, light, fluffy, and have the most delicious surprise peppermint filling. They’re a scrumptious holiday treat that’s sure to please!
Table of contents
Gluten Free Chocolate Peppermint Cupcakes Recipe
These vegan and gluten-free chocolate peppermint cupcakes are my creative twist on peppermint patties — transformed into cupcakes! A cool, creamy peppermint filling is encased in moist, rich chocolate cupcakes. With their classic chocolate and peppermint flavor combo, these cupcakes taste like the holidays.
I revamped this recipe just in time for the holidays. It’s made with my perfectly rich and fluffy Gluten Free Chocolate Cupcakes with the original peppermint filling and my signature vegan chocolate buttercream frosting. The hidden filling, inspired by the creamy center of a peppermint patty, is made with peppermint-flavored shredded coconut. This peppermint surprise adds a festive flair to the decadent chocolate cupcakes, making them the perfect gluten-free holiday dessert.
Looking for more gluten-free dairy-free holiday desserts? Try my Gluten Free Yule Log, Paleo Chocolate Peppermint Cookies, Paleo Crinkle Cookies or these Dairy Free Holiday Chocolate Mendiants.
Ingredients
Cupcakes
- flaxseed meal – also called ground flaxseed.
- gluten free oat flour – if making your oat flour from scratch, ensure it’s finely ground.
- raw cacao powder
- coconut sugar
- baking soda
- sea salt
- non-dairy milk – use any kind of dairy-free milk, ensuring it’s at room temperature.
- avocado oil
- maple syrup
- vanilla extract
- hot coffee – amplifies the chocolate flavor without leaving a noticeable coffee flavor. You can use any coffee you’d like, including brewed, instant, or even decaf!
Peppermint Filling
- unsweetened shredded coconut
- coconut oil – melted
- peppermint extract
- maple syrup
- palm shortening
Vegan Chocolate Buttercream Frosting
- palm shortening
- tapioca starch
- cacao powder
- maple syrup
- vanilla extract
- pinch of sea salt
Tips & Tricks
Decorating the Cupcakes
- Frost the cupcakes with tall swirls, a rose pattern, or with any design you like! Add some dairy-free chocolate sprinkles or chocolate shavings for even more chocolatey goodness, or some crushed candy canes on top for a winter holiday theme.
- Omit the cacao powder to make my original Vegan Vanilla Buttercream Frosting for white icing.
- If you’re a major peppermint lover, feel free to add a tsp or two of peppermint extract to the frosting as well!
Frequently Asked Questions
Coconut oil and shredded coconut are used to make the peppermint filling and unfortunately cannot be omitted in this recipe. Looking for coconut free holiday treats? Try out AIP Linzer Cookies, Gingerbread Squares, or Apple Spice Cake.
Storage Instructions
- Room Temperature: These are definitely best fresh as the peppermint filling hardens once cold, as does the frosting. I recommend storing in a sealed container on the countertop in a cool, dry area for 2-3 days.
- Fridge: Store in a sealed container in the fridge for up to 4 days.
As the creator of an online dairy-free and gluten-free baking school, I understand how challenging it is to find dairy and gluten-free desserts that taste as delicious as their conventional counterparts. Especially around the holidays! That’s why you’ll love my Vegan Gluten-Free Chocolate Peppermint Cupcakes with their tender, moist, fluffy texture and holiday flavor, made without any eggs, gluten, or dairy. If you try these cupcakes, I would appreciate it if you would give the recipe a rating and review. Be sure to snap a picture of the finished product and share it with me on Instagram by tagging @healmedelicious and using the hashtag #healmedelicious.
Print
Chocolate Peppermint Cupcakes Recipe (Gluten-Free, Vegan)
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Gluten Free
Description
These vegan and gluten-free Chocolate Peppermint Cupcakes are soft, light, fluffy and have the most delicious surprise peppermint filling. They’re a scrumptious holiday treat that’s sure to please!
Ingredients
Chocolate Cupcakes
Peppermint Filling
- 1/4 cup unsweetened desiccated shredded coconut
- 2 TBSP maple syrup
- 2 TBSP coconut oil, melted
- 1/2 tsp peppermint extract/essence
- pinch sea salt
Vegan Chocolate Buttercream Frosting
- 2 cups palm shortening
- 1/2 cup tapioca starch
- 6 TBSP cacao powder
- 1/2 cup maple syrup
- 2 tsp pure vanilla extract
- pinch of sea salt
Instructions
Chocolate Cupcakes
- Make the chocolate cupcakes as per the recipe card.
- Allow cupcakes to cool fully before adding the filling and frosting.
Peppermint Filling
- In a bowl, combine shredded coconut, maple syrup, melted coconut oil, peppermint extract and sea salt. Stir well, until mixture starts clumping together.
Chocolate Frosting
- In the bowl of a stand mixer or food processor, combine palm shortening, tapioca starch, cacao powder maple syrup, vanilla, and pinch of sea salt. Whisk or pulse until combined.*
Assembly
- Scoop ~ 1 tsp of filling into the center of each cupcake and top with the cored pieces of cupcake.
- Place chocolate frosting into piping bag or ziplock bag with one end snipped and ice cupcakes as desired.
- Enjoy!
Notes
*If making in advance, store in the fridge. Allow to come to room temperature and whisk once more before icing cupcakes.
Recipe updated December 2024.
- Prep Time: 22 minutes
- Cook Time: 18 minutes
- Category: Desserts
- Method: Baked
- Cuisine: American
Nicole, does cocoa powder work here rather than carob and if so do you recommend dutched or regular cocoa powder? Thank you!
Hi Holly, cocoa powder should work but it is a lot more bitter than Carob so you will likely need to add sugar to counter the bitterness
I made these tonight and they came out really yummy! I was a little confused when my cupcake batter was more solid than liquid (cookie dough consistency). But I went with it. The came out okay. It’s when you put them all together (cupcake, filling and frosting) when it becomes magic in your mouth. Well done! I did add one more tablespoon of carob and more than a pinch of salt in the frosting. Thanks for a great recipe!
As someone who has not had a cupcake in maybe four years this recipe is absolutely divine! My parents loved it as well. The frosting is a chocolatey whipped cream bliss I wanted to dive into! My sister-in-law loves peppermint patties so I cannot wait for her to try. Cannot thank you enough for making me feel like I can eat normal foods again! I printed out your other recipes and cannot wait to try. Yay!
Can I make the frosting with a handheld mixer? These look amazing!
Probably, but you’d have to whisk really well and for a while. You could also throw all the frosting ingredients in a food processor if you’ve got one!