Rich and fluffy gluten-free and dairy free peppermint mocha cupcakes topped with a coconut oil buttercream and crushed candy canes. The perfect guilt-free treat for the holidays!
Whisk together eggs, sugar, and oil until well-combined and the sugar is dissolved. Mix in coconut milk, vanilla, and 2 teaspoons of the peppermint extract and whisk until well-combined and there are no lumps.
Combine the dry ingredients with half of the coconut milk mixture, stirring well. Add in half of the boiling water mixture. Repeat process until all the ingredients are combined, ending with the boiling water mixture.
Divide batter among lined cupcake cavities. Bake for 16-18 minutes or until toothpick come out clean.
Allow to cool completely.
To make ganache, add dark chocolate chips and coconut oil to a microwave safe bowl and heat in increment of 30 secodns at 50% powder until chocolate is fully melted.
Dip the top of the cupcake in the dark chocolate ganache. Allow the chocolate to cool and harden.
Mix together the store bought buttercream and 2 teaspoons peppermint extra. Add to a piping bag (or a regular plactic bag with corner cut) and top each cupcake with a generous portion of buttercream.
Garnish with crushed candy canes.
Serve and enjoy!
Do not overfill the cupcake liners. Only fill till halfway or they will overflow or not rise properly.
Use a good quality cocoa powder for the best taste.
I used Simple Mills white buttercream as it is gluten-free and dairy-free. I found it at Fresh Thyme Market, but it can be found at other health stores.