I’m kind of pumpkin-ed out anyway, if that’s even possible. That means one thing: It’s time to rely on my go-to Christmas flavor combination – chocolate peppermint. Let’s get festive! The concept for this recipe was adapted from my Gluten-Free Birthday Cake! Tender, vegan, and gluten-free chocolate cupcakes infused with peppermint oil and topped with peppermint coconut whipped cream and all kinds of minty things. Sounds complicated, huh? It’s not! This recipe requires just 1 bowl, simple methods, and about 1 hour to prepare. The coconut whipped cream is the perfect light and fluffy topping for these rich, chocolaty cupcakes. The peppermint oil adds an extra cooling effect, and the crushed peppermint adds just a little crunch. Major swoon. I think you’re going to LOVE these cupcakes! They’re: ChocolatyMintyTenderMoistFluffyPerfectly sweet& Dreamy These cupcakes are perfect for serving at holiday gatherings, or even to make as little homemade gifts! Who would turn away a cupcake that looks this pretty? Throw in some of my Quinoa Granola and your friends will be utterly spoiled. If you try this recipe, let us know! Leave a comment, rate it (once you’ve tried it), and don’t forget to tag a picture #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!
