I am always on the hunt for a nice cupcake recipe to share for special occasions, church functions, or a nice sweet treat for the family. Plant based baking sometimes can be scary, but with a little work, was able to come up with a cupcake that mirrors one of my favorite flavors. Mint Chocolate Chip!
3 1/2 tbsp butter (Sub vegan butter or 1 cup Canola Oil)
1/2 Cup firmly packed brown sugar
2 large eggs (Sub 2 cups of nut milk mixed with 1 Tbsp of Apple Cider vin)
2 cups all purpose flour
1 tsp baking soda
1/2 cups unsweetened cocoa powder
Pre-heat oven to 350.
Mix dry ingredients together in a bowl, then set to the side. Mix wet together and then mix everything (wet and dry) in a bowl.
Prepare your muffin tins (place liners or butter to ensure they don't stick). Pour batter into each muffin slot, about half way to allow room for cupcakes to rise.
Allow to bake for about 20 min or until well risen and firm to touch. To ensure they are done all the way through, place a toothpick in the center, and once it comes out dry, they can come out of the oven and let sit to cook for about 1 hr.
PEANUT BUTTER MINT CHOCOLATE FROSTING
1 cup Mint Choco chip chunks
1 to 2 cups creamy peanut butter
1 - 2 cups powdered sugar (to taste)
Process the chocolate in a food processor until it is broken up to as small of pieces that you desire. Then place them into bowl with peanut butter. Add the powdered sugar gradually to get the consistency you desire and sweetness you desire. If the mixture seems too thick, add about 1/2 a tsp of nut milk to thin the frosting. It will take you working with it to find what works for you.