Peppermint Chocolate Cupcakes

makes 12 cupcakes

Dry ingredients:

1 1/4 cups all-purpose flour

1 1/4 cups white sugar

1/2 cup cocoa powder

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Wet ingredients:

1 1/3 cups non-dairy milk

1/3 cups light oil

1 tablespoons apple cider vinegar

1 teaspoon vanilla extract

1/2 teaspoon peppermint extract

Frosting:

1/4 cup vegan butter

1/4 cup vegetable shortening

1 1/2 cup powdered sugar

1 teaspoon peppermint extract

1/2 teaspoon vanilla extract

1 - 2 tablespoons non-dairy milk, if needed

5 candy canes, crushed (optional)

Method

For the cupcakes:

Preheat your oven to 180ºC.
Line a cupcake pan with 12 parchment paper cupcake liners.
In a large bowl whisk together all of the dry ingredients.
In a medium bowl whisk together all of the wet ingredients. Pour the wet ingredients into the dry ingredients and mix until just combined. Don't over mix.
Divide the batter evenly among the cupcake liners.
Bake for 20 to 25 minutes until a toothpick inserted into the centre comes out clean.
Let cool completely before frosting.

For the frosting:

Use a stand or hand mixer, whip together the vegan butter, vegetable shortening, powdered sugar, peppermint extract, and vanilla extract.
If the frosting is a bit too stiff, add 1 to 2 tablespoons non-dairy milk as needed until desired consistency is reached.

To decorate the cupcakes:

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