Chocolate Cupcakes with Mint Ganache

Earlier this month, was my Mom’s birthday. And we all know what that means! CAKE!!!! 🙂 Except it was already a busy weekend and I didn’t have the time I needed to dedicate to a whole cake. So I compromised… CUPCAKES!!! 🙂

Chocolate Cupcakes with Mint Chocolate Ganache {vegan}

A while back I stumbled upon Grasshopper Cupcakes over at The Crafting Foodie and immediately threw them on my “to veganize” list. They were the first thing I thought of for my Mom’s birthday, and boy am I glad I did because these things were amazing!

Chocolate Cupcakes with Mint Chocolate Ganache {vegan}

Everyone was so impressed, they insisted that I put them up on the blog! Of course that meant that I had to bake another batch, and this time with just Dave and myself to eat them…. {sigh}…. the sacrifices I make for you guys 😉 … Oh did I mention that mint ganache is not just drizzled over the top but stuffed inside the cupcake as well?

Chocolate Cupcakes with Mint Chocolate Ganache {vegan}

Pure decadence I tell you… And although they may look like a lot of ingredients and steps, they’re really pretty easy to make!… So what are you waiting for? Minty chocolatey bliss awaits you!

Chocolate Cupcakes with Mint Chocolate Ganache {vegan}


Chocolate Cupcakes with Mint Ganache
adapted from The Crafting Foodie


1 1/2 cup All-Purpose Flour
1 1/2 cup Granulated Sugar
3/4 cup Cocoa Powder
1 1/2 tsp Baking Soda
3/4 tsp Baking Powder
1/2 tsp Salt
3/4 cup Non-Dairy Milk (I used Almond)
1 tbsp Apple Cider Vinegar
3/4 cup Warm Water
6 tbsp Plain Non-Dairy Yogurt (I used soy)
3 tbsp Cooking Oil (I used grapeseed)
1 tsp Vanilla Extract

Pre-heat oven to 350°F and line muffin/cupcake tin with paper liners.

Stir together the milk and vinegar. Set aside.

In a large bowl, stir together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Set aside.

To the milk mixture, add the water, yogurt, oil, and vanilla. Whisk until thoroughly combined. Add to the dry mixture and mix until smooth.

Fill muffin/cupcake tins 2/3 full of batter. Bake for 20 minutes, or until an inserted toothpick comes out clean.

Allow to cool for 5 minutes before transferring to cooling rack. Cool completely.


Mint Ganache:

12 oz Semi-Sweet Chocolate Chips
1/2 cup Non-Dairy Milk (I used almond)
1/2 cup Coconut Milk (full fat, canned)
1 tsp Peppermint Extract

In a pot, combine milks and heat until just starting to simmer. Remove from heat and sprinkle in the chocolate chips. Let sit for one minute. Add peppermint extract and stir until chocolate has melted and mixture is smooth.

Allow the ganache to cool before using (don’t cool in refrigerator, we don’t want it to harden).


Mint Frosting:

3/4 cup Vegan Butter, softened (I used Earth Balance)
3/4 cup Shortening, softened
3 cup Powdered Sugar
1 – 2 tbsp Coconut Cream (full fat, canned)
1 tsp Vanilla Extract
1/2 tsp Peppermint Extract
Green Food Colour

Beat the vegan butter and shortening together until smooth. Add the sugar, 1 cup at a time, beating thoroughly after each addition.

Add vanilla, peppermint extract, and 1 tablespoon on coconut milk. Beat on high until light and fluffy (2 – 3 minutes) scraping down sides of the bowl as necessary. If needed, add additional coconut milk, in increments of 1 teaspoon.

Add green food colouring, a few drops at a time (beating thoroughly after each addition), until desired shade is reached.



Taking a completely cooled cupcake, cut out the core (toss the core aside or eat it) and fill hole with cooled ganache. Repeat with the rest of the cupcakes.

Pipe the frosting on top of each cupcake and drizzle with ganache… You will probably have frosting and ganache left over. What you do with them is your business, and I’m certainly not in a place to judge 😉

Store cupcakes in the refrigerator, but best served at room temperature.

Makes 16 cupcakes.


12 thoughts on “Chocolate Cupcakes with Mint Ganache

    1. Starr

      Thank you so much! You are too kind 🙂 … Vegan baking is just like (pretty much) everything else; the more you practice, the easier it gets 🙂

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