Vegan Chocolate Peppermint Cupcakes

These fluffy, oil-free Vegan Chocolate Peppermint Cupcakes are the ultimate holiday dessert. They’re topped with a naturally sweet chocolate date frosting!

1 cup + 2 tablespoons non-dairy milk
1 teaspoon apple cider vinegar
1 cup Bob’s Red Mills Organic Unbleached All Purpose White Flour or Gluten Free 1-to-1 Baking Flour
¼ cup oat flour
½ cup cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
⅔ cup coconut sugar
¼ cup almond or cashew butter
¼ cup unsweetened applesauce
2 teaspoons peppermint extract, divided
1 teaspoon vanilla extract, divided

For the Frosting:
1½ cups pitted dates, covered in hot water
2 tablespoons cocoa powder
½ teaspoon peppermint extract
½ teaspoon vanilla extract
1-2 tablespoons non-dairy milk

View the full recipe at Emilie Eats →