Vegan Mint Chocolate Cupcakes with Peanut Butter Chocolate Glaze Recipe

Vegan Mint Chocolate Cupcakes with Peanut Butter Chocolate Glaze
Time to make: 40 minutes including baking time
Servings: 12 cupcakes

These cupcakes have a soft, fluffy interior with melty mint chocolate chips and a light glaze of scrumptious chocolate peanut butter glaze that is creamy, yet not too rich. Best of all, they are incredibly easy to make.

Chocolate Mint Cupcake Inside

Super fluffy vanilla cake with melty bits of mint chocolate and the perfect amount of chocolate peanut butter glaze.


    • For cake:

      • 1/2 cup Earth Balance Buttery Spread/Stick or other vegan butter substitute
      • 3/4 cup organic granulated sugar
      • 1 teaspoon vanilla extract
      • 1 1/2 cups of all-purpose white flour
      • 2 teaspoons baking powder
      • 3 teaspoons of egg replacer (such as E-nergy Egg Replacer) with 3 tablespoons of water
      • 1 cup of soy milk
      • 1/2 cup vegan mint chocolate chips (such as Presidents Choice Mint Chocolate Chips)

For glaze:

    • 1/4 cup vegan chocolate chips (mint or otherwise)
    • 1 tablespoon smooth peanut butter

Preheat oven to 350F. Line a cupcake/muffin tin with parchment liners.

In a mixing bowl, cream the Earth Balance (or other vegan butter alternative), sugar, and vanilla extract until light and fluffy. If you have a mixture, this will take a couple minutes. If all you have is a fork and elbow grease (like me) it might take five minutes.

In another bowl, mix the egg replacer, water, and soy milk until it’s thoroughly combined and frothy. Add this to the butter mixture and whisk together well. Add the 1/2 cup of mint chocolate chips and mix well.

Sift the flour and baking powder together. Then add this to your wet ingredients, a little at a time, until it is combined. Mix this together until smooth.

Fill each liner 3/4 full. Place the tin in middle of the oven and bake for 15-20 minutes. They are done when you can stick a toothpick in the middle of the largest cupcake and the toothpick comes out clean.

In a Pyrex (or other heat proof container) cup, melt the peanut butter and chocolate chips by heating in the microwave for about one minute. Or, you can melt them in a double boiler. Once melted, stir so that the mixture is smooth and consistent. Top the cupcakes with the glaze using a spatula or the back of a spoon.

Chocolate Mint Cupcakes with Chocolate Peanut Butter Glaze
Serve them warm or cold. These are great with hot black tea or a cold glass of non-dairy milk. Enjoy!

Nutritional Information (per cupcake)
This is not diet food! LOL

Calories: 270; Total Fat: 12.5g (Saturated Fat: 4.7g, Polysaturated Fat: 2.1g, Monosaturated Fat: 3.8g); Cholesterol: 0.0mg; Sodium: 163.7mg; Potassium: 51.3mg; Carbohydrates: 36.3g (Dietary Fiber: 1.6g, Sugars: 21.1g); Protein: 3.5g

Showing 2 comments
  • cupcake with filling

    mint chocolate chips filling with peanut butter chocolate chip topping very nice…

  • Winningandmusings.Blogspot.fr

    Hi! This is my first visit to your blog! We are a team of volunteers and starting a new initiative in a community in the same niche.
    Your blog provided us useful information to work on. You have done a wonderful job!

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