Vegan Dark Chocolate Peppermint Cups
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Holiday baking is interrupted to bring you this super easy vegan candy recipe that requires no baking! These Vegan Dark Chocolate Peppermint Cups are an amazing vegan holiday candy recipe!
If you are looking for more no bake holiday treats, check out my Easy Vegan Peanut Brittle, Dark Chocolate Peppermint Pretzel Bark, or my Easy Christmas Animal Crackers!
Table of Contents
If your oven is crammed with cookies already, this easy vegan candy recipe can be made while cookies bake. And it makes an amazing addition to any cookie box, or you can fill a tin with them and give them as a gift all on their own!
This recipe for Vegan Dark Chocolate Peppermint Cups only uses 5 ingredients! Yes, only 5 simple ingredients are needed to make this vegan holiday candy recipe!
Why You'll Love This Recipe
No Bake: This easy vegan candy recipe does not require the oven! That makes it quick and simple, while not taking up precious oven space this time of year.
Festive and Organic: This vegan holiday candy recipe is so festive while being organic. Sometimes during this time of year, these two don't always go hand in hand as everyone is adding artificial colors to everything just to make it festive. With this recipe for Vegan Dark Chocolate Peppermint Cups you don't have to choose between your health and the holidays.
Vegan: This is an easy vegan candy recipe that even non-vegans will love!
Easy: I love this easy vegan candy recipe because it is so simple! You just need 5 ingredients to make these Vegan Dark Chocolate Peppermint Cups.
Ingredients
Mama Ganache Organic Dark Chocolate
Costco Kirkland Organic Coconut Oil
Wholesome Organic Powdered Sugar
Frontier Co-Op Organic Peppermint Flavor
Tools Needed
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Step by Step Instructions
Step 1
Line a cupcake pan with liners.
Step 2
Chop or crush candy canes and set aside.
Step 3
In the bowl of a stand mixer fitted with the paddle attachment, add the coconut oil, powdered sugar, and peppermint flavor and mix on to combine. Speed mixer up to high and whip until smooth. Transfer to a piping bag with no tip and set aside.
Step 4
Using a double boiler, add 80% of the chocolate and melt until it reaches 115°F on a chocolate thermometer. Remove from the heat and add in the remaining 20% of the chocolate. Stir to combine completely. Allow the chocolate to come down to 91°F.
Step 5
Fill the cupcake liners one-third with chocolate. Place the tray in the freezer to set for about 5 to 10 minutes.
Step 6
Remove from the freezer and pipe a dollop of filling into each cupcake cup, going all the way to the edge. Add chocolate on top and sprinkle with the crushed candy canes. Place back in the freezer to set, about 25 minutes.
Baker's Tips
- Buy high quality cupcake liners. Buying a high quality cupcake liner is a good idea for this recipe. I used the standard brown kraft cupcake liners that I always use, and they stuck pretty bad. I would recommend a thick and glossy type cupcake liner. You could even use a festive liner for these cups!
- I temper the chocolate in this recipe because that’s a great thing to do if you are gifting them to someone. But, if you’re just making them for yourself or even if you are feeling lazy, you do not have to temper the chocolate. If you don’t temper the chocolate, you may just want to store in the fridge so it doesn’t sweat. But this time of year it is cooler out, and you shouldn’t have much trouble with that either!
- I use dark chocolate from Mama Ganache, it comes in small round medallions. But, you can also use a chocolate bar and just roughly chop it up.
FAQ's
Yes! This is a great treat to make in advance. Just store in the fridge.
Yes, if you are not vegan you can use milk chocolate.
Craving More?
Vegan Dark Chocolate Peppermint Cups
Ingredients
- 6 candy canes
- ½ cup coconut oil (melted)
- heaping 1 ½ cups powdered sugar (sifted)
- 2 teaspoons peppermint flavor
- 20 ounces dark chocolate
Instructions
- Line a cupcake pan with liners.
- Chop or crush candy canes and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, add the coconut oil, powdered sugar, and peppermint flavor and mix on to combine. Speed mixer up to high and whip until smooth. Transfer to a piping bag with no tip and set aside.
- Using a double boiler, add 80% of the chocolate and melt until it reaches 115°F on a chocolate thermometer. Remove from the heat and add in the remaining 20% of the chocolate. Stir to combine completely. Allow the chocolate to come down to 91°F.
- Fill the cupcake liners one-third with chocolate. Place the tray in the freezer to set for about 5 to 10 minutes.
- Remove from the freezer and pipe a dollop of filling into each cupcake cup, going all the way to the edge. Add chocolate on top and sprinkle with the crushed candy canes.
- Place back in the freezer to set, about 25 minutes.
- Store in a cool dry place for up to 2 weeks.
Notes
Nutrition
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