MINT CHOCOLATE CHIP CUPCAKES

You'd think that all I eat was dessert.  Well, I'd like to!  Since it is harder to buy cookies, etc. at the grocery store that don't have soy and dairy in them, I usually keep some sort of baked good lying around.  I have actually made these particular cupcakes twice, once for a dinner get-together and another time for my sister's birthday.  Both times, we were left without extras!  I guess that's both good and bad.  :)  

I have modified a vegan recipe for these cupcakes and added a little mint to my fake buttercream recipe.  The great thing is that there's a 99% chance that I can walk into my kitchen at any time, and the ingredients will already be there.  How fantastic is that?!  

To make these mint chocolate chip cupcakes, I sprinkle on chocolate chips at the very end.  DELICIOUS!

CHOCOLATE CUPCAKES

1 cup flour
1/4 cup + 3 T cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup coconut milk
1/4 cup canola oil
1/2 cup maple syrup
1/4 cup sugar
1 tsp apple cider vinegar
1 tsp vanilla extract 

Preheat the oven to 350 degrees.  Line a 12-muffin tin with cupcake liners.

Mix the first 5 ingredients (flour, cocoa powder, baking powder, baking soda, salt) together in a bowl.  In another bowl, combine the milk, oil, maple syrup, sugar, vinegar, and vanilla.  Beat for 2 minutes at medium speed.  Then add the dry ingredients, and beat for another minute to combine.

Fill each cupcake liner about 2/3 full.  Bake for 25-30 minutes, or until a toothpick inserted in the middle of a cupcake comes out clean.  Allow to fully cool before frosting.

MINT BUTTERCREAM FROSTING

3 cups confectioners sugar
1 cup dairy-free soy-free butter (I use Earth Balance)
1 to 2 T coconut milk
1 1/2 tsp mint extract
1/2 tsp vanilla extract

Using a mixer, beat sugar and butter together on low speed until blended; then increase speed to medium and beat for an additional 3 minutes.  Add vanilla extract, mint extract, and milk, then continue to beat on medium for 1 more minute.  (Add more or less milk to achieve desired consistency.)  

Spread it on the cupcakes and sprinkle chocolate chips on top.  I use Ghirardelli, but if you're eliminating soy lecithin as well, you can use Enjoy Life chips.  Keep the cupcakes in the fridge!

The first thing you'll say after eating one of these cupcakes is:  "I think I'll have another."  And that's a promise.  ;)