Chocolate Peppermint Cupcakes

For cupcakes

Preheat oven to 350℉ / 176℃ and line cupcake pans with paper liners or spray with a non-stick cooking spray.

In a small sauce pot, add almond milk and cocoa powder and whisk frequently over medium heat, bringing to a boil.

As soon as it starts boiling, remove from heat and whisk 30 seconds longer, or until smooth, then set aside to cool.

In a large bowl, add sugar, salt, baking soda and powder, eggs and egg yolk. Mix on low speed for one minute.

Next, add coconut milk, oil and peppermint extract and mix on low for one about minute more.

Add flour and mix on low for one minute longer.

Add the cooled cocoa mixture and mix on medium speed until well incorporated, about 30-45 seconds.

Carefully scoop or pour (I use a spouted measuring cup) cupcake batter into the paper liners, filling 3/4 full.

Bake in preheated oven 15-18 minutes, or until when checked with a wooden toothpick, only moist crumbs attached.

Let cool in pan for 1-2 minutes, then transfer cupcakes onto a cooling rack to cool completely before frosting.

For frosting

Add softened plant butter to a large bowl and cream on medium speed for 1-2 minutes or until light and fluffy.

Sift in powdered sugar, 1/2 cup at a time, beating on low speed after each addition.

After last addition, scrape down sides and mix on medium speed for 30-40 seconds.

Add coconut milk, peppermint extract and salt and mix on medium speed for 1-2 minutes or until smooth and creamy.

To achieve the swirling effect, use Wilton 1M tip and add frosting to a frosting bag. Squeeze and use a swirling motion, starting low, and finishing in middle of cupcake.

Sprinkle with crushed candy canes and serve or refrigerate until needed.