• ‚Äč
    • Share to Facebook
    • Twitter
    • Email
    • Print

Chocolate Candy Cane Cupcakes

chocolate candy cane cupcakes made by Melissa Wills for the 2010 HSUS holiday dessert contest

Michelle Riley/HSUS

Makes 9 cupcakes.


1 cup sugar
3/4 cup applesauce
1/2 cup sorghum flour
1/2 cup cocoa powder
1/4 cup flaxseed meal
1/4 cup water
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup non-dairy milk
3 tablespoons vinegar


1/2 cup cold vegan margarine such as Earth Balance
1 teaspoon peppermint extract
2 cups confectioner's sugar
1 tablespoon non-dairy milk
Red food coloring (optional)
1/4 cup crushed candy cane bits

Preheat the oven to 350 F (175 C) and line 9 standard muffin cups with paper liners or lightly grease and flour your pan.

In a large mixing bowl, combine the sugar and applesauce until smooth.

In a smaller bowl, combine the cocoa powder, flaxseed meal, water, cornstarch, baking powder, and salt. Slowly incorporate the flour mixture into the sugar mixture along with the non-dairy milk, alternating between additions. Stir in the vinegar, one tablespoon at a time.

Drop a little less than 1/4 cup of batter into each cupcake cup until all the batter is used. The batter is very sticky, so be prepared to use a spoon to help get it into the cups evenly.

Bake for 25 minutes, or until a knife inserted into the center of one comes out clean.


Wait until the cupcakes have cooled before frosting.

Cream the margarine and peppermint extract until smooth. Add confectioner's sugar slowly until it is all incorporated. Mix until creamy. Add 1 tablespoon non-dairy milk and whip until fluffy. Add food coloring if desired. (For a "candy cane" look, you can use a mix of red and white icing. Simply place two bags next to each other in a larger piping bag and pipe as usual.) Top with crushed candy cane pieces.

Store in a covered container inside your refrigerator.

Recipe adapted from Manifest Vegan by Melissa Wills.

  • Sign Up
  • Take Action
Button reading donate now