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Vegan Mint Chocolate Cupcakes

  • Author: Eat Drink Shrink
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 8-10 1x






  1. Boil the beets in water. Remove the skin, blend in a food processor or blender, adding a little water if needed.
  2. In a large mixing bowl sift the all purpose flourbaking powder and cocoa powder. Now add the salt and sugar, whisk everything together.
  3. In a separate bowl, add all the wet ingredients: oil, lemon juice, vanilla, and beets, whisk to combine. If the beets are not pureed enough you can strain the puree.
  4. Add the wet ingredients to the dry ingredients. Mix until just combined. Line a cupcake tray with liners. With a spoon or ice cream scoop, fill the liners 3/4. Lightly tap the muffin tray to ensure there are no gaps.
  5. Preheat the oven to 400 degrees F. Bake these cupcakes for 20-25 minutes. Remove from oven and allow to cool in the pan for 10 minutes, then place on a cooling rack. One cooled, frost the cupcakes.
  6. Frosting: I used a ready made vegan frosting and added the matcha and extract. Whisk until smooth and then pipe onto the cupcakes.


  • Serving Size: 1
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