clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Peppermint Mocha Cupcakes (Gluten Free, Dairy-Free, V)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 7 reviews


Vegan Peppermint Mocha Cupcakes (V, GF): a festive recipe for rich ‘n moist chocolate cupcakes bursting with peppermint mocha flavors and topped with rich, smooth frosting. Vegan, Gluten-Free, Dairy-Free.



Dry Ingredients

  • 1 ½ cups gluten free oat flour
  • 2/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon instant coffee
  • ¼ teaspoon salt

Wet Ingredients

  • ½ cup + 2 tablespoons hot or warm coffee
  • ½ cup non-dairy milk, room temperature
  • 3 tablespoons melted coconut oil
  • ¼ cup coconut sugar
  • ¼ cup pure maple syrup
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon peppermint extract



  • 2 tablespoons crushed vegan candy canes
  • ¼ cup vegan chocolate chips


  1. Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners. Set aside.
  2. Make the cupcakes: In a large bowl, sift together the dry ingredients: oat flour, cocoa powder, baking soda, instant coffee and salt.
  3. In a medium bowl, whisk together all the wet ingredients: coffee, milk, oil, sugar, maple syrup, vanilla and peppermint. Whisk until well incorporated.
  4. Add wet ingredients to dry ingredients. Whisk until just incorporated, making sure no flour patches remain.
  5. Pour batter evenly into prepared muffin pan—filling each cup about 3/4 of the way. Bake for 16-20 minutes. Mine took 18 minutes. Test for doneness with a toothpick. The toothpick should come out with a few moist bits of cake on it, but no liquidy batter.
  6. Place muffin pan on a cooling rack to cool for 30 minutes. Remove cupcakes from muffin pan and continue cooling on rack for 1-3 hours. Cool completely before frosting.
  7. Frost the cupcakes: In a large bowl, or the bowl of a stand mixer, add frosting and peppermint. Using a hand mixer or stand mixer with a whisk attachment, beat together until fluffy and well mixed.
  8. Frost completely cooled cupcakes. Top with crushed candy canes. Melt the chocolate using the double boiler method or do the following. Add chocolate to a small, microwave-safe bowl. Heat in 20-second increments until melted. Stir in between increments, until smooth. Transfer melted chocolate to a small drizzling bottle or to a small zip bag with a tiny corner trimmed off. Drizzle cupcakes. Enjoy! Storing instructions below.


– Adapted from my Vegan Gluten Free Chocolate Cupcakes.
– Try Simple Mills Chocolate Muffin & Cake Mix for a fast ‘n easy timesaver!
– Storage notes: Store in an airtight container in the refrigerator for up to 1 week. Okay to keep at room temperature for up to 3 days, in a cool, dark environment. If keeping a few days before serving, wait to decorate with candy canes and melted chocolate until day of serving.
– Freezing Instructions: Store frosted cupcakes in an airtight, freezer-friendly container for up to 1 month. Allow to thaw at room temperature for 1-2 hours before enjoying.
– More Festive Gluten Free Vegan Treats: Peppermint Mocha Frappe, Peppermint Fudge, Peppermint Ganache Brownies.

  • Cuisine: Cupcakes, Dessert, Vegan, Gluten-Free, Dairy-Free