When I'm not in my kitchen baking, thinking about baking, or wishing I could dedicate my entire life to baking, you can find me working as the Business Development & Marketing Associate for Art Restart at The Gathering Place or teaching English composition at the Community College of Aurora.
This past fall semester, I taught three class at CCA. As my students handed in their in-class essay, I handed them a gluten-free, vegan chocolate peppermint cupcake. I like to reward my students with something sweet after they've spent an hour and fifteen minutes writing about the literary devices in Virginia Woolf's "The Death of the Moth."
Chocolate Peppermint Cupcakes
1 1/2 cups all-purpose gluten-free flour blend
3/4 cup cocoa powder
1/2 cup lightly packed brown sugar
2 tsp baking powder
1/2 tsp baking soda
1 tsp xanthan gum
1/2 tsp salt
1 cup almond milk
1/2 cup hot water
1/2 cup canola oil
2 Tbsp flaxseed meal + 6 Tbsp water (flax egg)
1 Tbsp apple cider vinegar
1 tsp peppermint extract
Preheat your oven to 350º and line a muffin tin.
Make your flax egg by combining the flaxseed meal and water in a small bowl. Set aside.
Whisk together the flour, cocoa powder, brown sugar, baking powder, baking soda, xanthan gum, and salt.
In a separate bowl, combine the rest of the ingredients.
Pour the wet ingredients into the dry ingredients.
Stir until combined.
Fill each cavity about 3/4.
Bake 17–20 minutes.
Allow the cupcakes to cool in the muffin tin for about 5 minutes, then transfer to a wire rack to cool completely.
Frost your cupcakes with your favorite frosting.
I topped these with a vanilla buttercream and mini candy canes*!
*Unless you can store your cupcakes in the fridge, place the candy canes immediately before serving. Placing them in the frosting in advance creates a sticky mess and candy canes that look like they're melting.