Peppermint Mocha Cupcakes


Peppermint Mocha Cupcakes

Peppermint Mocha Cupcakes! Rich fluffy dark chocolate cupcakes infused with coffee and candy cane flavor. Vegan, grain-free, date-sweetened!
‏‏‎ ‎
Course Vegan
Keyword vegan
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes


  • 1 cup (200g) pitted medjool dates
  • 1 cup brewed coffee (make it strong!)
  • ½ cup (125g) SunButter (I used the Organic)
  • 1 tsp peppermint extract (or a few drops peppermint essential oil if you prefer)
  • 1 tbsp apple cider vinegar
  • ¼ cup (30g) coconut flour
  • ¼ cup (30g) tapioca starch
  • ¼ cup (25g) cocoa powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 batch vegan chocolate frosting with 1 tsp peppermint extract added (For a date-sweetened frosting, try THIS recipe instead.)


  • Preheat the oven to 350ºF.
  • Blend the dates with coffee, apple cider vinegar, and peppermint extract (or oil) until smooth.
  • Transfer to a bowl and stir in SunButter.
  • Add the flours, cocoa powder, baking soda, and salt. Whisk/stir until combined.
  • Scoop into a cupcake pan, filling each to the top (you should get 7-8 cupcakes depending on your pan).
  • Bake for 22-25 minutes at 350ºF until they bounce back when lightly pressed in the center.
  • Cool completely (even overnight) before frosting.
  • Frost, garnish, and eat!



Nutrition: (Serving Size — 1 cupcake)
Calories: 361Fat: 17gSugar: 41gSaturated Fat: 3g
Protein: 5gFiber: 5gSodium: 230mgCarbohydrates: 51g
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