Raw Peppermint Chip Cupcakes

This was a very random recipe.  I wanted to make cupcakes, but I was not sure what kind, so I started making a vanilla based batter, figuring inspiration would come to me, and it did!  For some reason, peppermint chip ice cream (or peppermint bon bon as we call it in Minnesota but I didn't want to confuse most of you) came to mind, and so peppermint chip cupcakes it was to be!  I love the combination of a vanilla mint base flecked with dark chocolate.  It is comforting and reminds me of being a child and filling up my bowl with that flavor of ice cream...loving every bite!  My Dad always kept a container of it in the freezer so I enjoyed it often.
Getting back to the cupcakes though...there was actually no ice cream involved (although I could see maybe topping them off with a raw peppermint chip ice cream in the summer instead of frosting).  Just the idea of it.  A vanilla mint cake base, green of course because peppermint chip always was.  Flecked with raw dark chocolate chunks.  It was amazing even before it became cupcakes.  One of those things you have to have a spoonful (or 10) of before you spoon it into the tins to dehydrate.  I topped it off with a fluffy, creamy vanilla mint frosting, which if frozen would taste exactly like the base for the ice cream.  Then topped it off with chocolate chunks and it was all pure heaven in a cupcake!  If you have ever loved peppermint chip ice cream, you need these in your life!

Raw Peppermint Chip Cupcakes
Makes 12 

Cake:

2 1/2 cups raw sprouted buckwheat, raw sprouted oat, or raw sprouted quinoa flour  
2 cups ground raw flaxseed 
3 cups raw coconut flour (do NOT use store-bought!)

1/2 tsp sea salt

1 Tbsp pure vanilla extract
2 tsp peppermint extract
2 Tbsp matcha green tea (for color) (or you can use a large handful spinach leaves but the color will fade more)
2 cups young coconut meat*
1 cup medjool dates, pitted (soaked in filtered water for 30 minutes if not soft, then drained)
2/3 cup raw coconut nectar or your choice of liquid sweetener
2 cups coconut water (or as needed)
1 1/4 cups chopped raw dark chocolate or raw dark chocolate chunks

Frosting: 
3 cups young coconut meat*
1/4  cup plus 2 Tbsp coconut water
1/3 cup raw coconut nectar or raw agave nectar
1/4  tsp sea salt

seeds of one vanilla bean, or 1 Tbsp pure vanilla extract
1 tsp peppermint extract
a handful fresh spinach leaves
1/2  raw coconut butter, warmed to liquid



Chopped raw dark chocolate for topping

For the cake batter, combine flour,  flaxseed, coconut flour, sea salt, in a large bowl and whisk together until and set aside. To a food processor, add the dates, vanilla, mint, matcha, coconut, nectar, and water to the processor and process until pretty smooth. Add the wet ingredients to the dry ingredients and mix until smooth with a sturdy spoon (wooden works well) and well incorporated (the batter will be stiff, so you might want to use your stand mixer if you have one).  Stir in the dark chocolate chunks.  Spoon the batter into 12 standard sized foil muffin tins (mounded high because it will not rise) and place on a dehydrator sheet.  Dry for about 12-14 hours (until dry on the outside but still moist).
Meanwhile, to make the frosting, combine all ingredients but the coconut butter in a food processor and process until smooth.  With the motor running, add the coconut butter and process a minute more.  Pour the cream into a bowl and let sit in the freezer for about half an hour to 45 minutes or so until the consistency of whipped cream or frosting.  

Once the frosting is ready, place the frosting in a pastry bag, and pipe decoratively over the tops of the cupcakes (or you can spread it on if you like).  Sprinkle with chopped raw dark chocolate.  

*If you do not have access to young coconut meat, for the batter, you can sub 2 cups finely shredded, dried coconut and 1 cup filtered water buzzed up in a high speed blender until creamy for it. Then for the frosting, 3 cups raw cashews soaked for 4 hours and drained well before using (if you do not mind the recipe not being nut free).  

 

Print Friendly, PDF & Email
About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

Leave a Comment