Topped off with crushed peppermint and Natural Delights Truffles, these Chocolate Peppermint Cupcakes are bright, festive, and the perfect addition to your holiday spread!
Ingredients
- For the cupcakes:
- 2 ½ cups of all purpose flour
- 1 3/4 cups of organic cane sugar or granulated sugar
- 3/4 cup of cocoa powder
- 1 teaspoon of baking powder
- 1 teaspoons of baking soda
- 1 teaspoon of salt
- 1 teaspoon of espresso powder
- ⅔ cup of melted coconut oil (get unrefined if you want it to be virtually tasteless), vegetable or coanola oil also work
- 1 ½ tablespoons of apple cider vinegar
- 1 teaspoon of vanilla
- ½ teaspoon of almond extract
- 1 1/2 cups of milk, any kind, at room temperature
- ½ cup of apple sauce unsweetened, at room temperature
- For the frosting:
- ½ cup of unsalted butter, at room temperature (vegan as desired)
- 2 cups of confectioners' sugar
- 1/2 teaspoon of peppermint extract
- 2 tablespoons of milk of choice
- Crushed peppermint for garnish
- Natural Delights Truffles for garnish
*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber.
The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy
to the body over a longer period of time.