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Looking for a festive dessert that’s easy, delicious, and egg and dairy-free? Chocolate peppermint crazy cupcakes are your answer! Based on the timeless “crazy cake” (or depression cake) recipe, these cupcakes are rich, moist, and full of flavor without relying on eggs or milk—making them perfect for vegans, anyone with dietary restrictions or you just don’t feel like running to the grocery store because you are out of eggs.
Crazy cupcakes are a spin-off of the famous crazy cake, a dessert created during the Great Depression when eggs, butter, and milk were scarce. Instead of these ingredients, the recipe relies on simple pantry staples like vinegar, oil, and baking soda for leavening. Add cocoa powder for a rich chocolate flavor, and you have the perfect base for holiday magic.
To give these classic cupcakes a festive flair, we’re infusing them with peppermint. A teaspoon of peppermint extract mixed into the batter adds a cool, refreshing twist that pairs beautifully with the deep chocolate flavor. For the frosting, a peppermint-infused glaze or a light vegan buttercream is a great option. Drizzle the cupcakes with melted chocolate, sprinkle crushed candy canes on top, and watch them transform into holiday showstoppers.
These cupcakes are quick and simple. No fancy ingredients or equipment needed. You can adjust the peppermint level to your taste or swap for another flavor extract. Perfect for vegans or those avoiding eggs and dairy. So this holiday season, embrace the charm of chocolate peppermint crazy cupcakes. They’re nostalgic, delicious, and a guaranteed hit at any gathering.
Chocolate Peppermint Crazy (Cake) Cupcake – No Eggs, Milk, or Butter
Equipment
- 1 Silicone Muffin Pan
- 1 Mixing Bowl
- 1 Mixing Spoon
- 1 Set of Measuring Spoons
- 1 Set of Measuring Cups
- 12 Cupcake Liners Optional
Ingredients
Dry Ingredients
- 1 1/2 Cups All purpose flour
- 1 Cups Granulated sugar
- 1/3 Cup Coco Powder
- 1 tsp Baking soda
- 1/4 tsp Salt
Wet Ingredients
- 1 tsp Pure Peppermint Extract
- 1 tsp White vinegar
- 5 Tbsp Unrefined Coconut oil Or any neutral oil
- 1 1/8 Cup Water
Instructions
- Preheat oven to 350° F
- If using cupcake liners, place them in cupcake pan
- Combine flour, sugar, cocoa powder, baking soda, and salt in a bowl.
- Add the Wet Ingredients: Make three wells in the dry mix and pour in oil, vinegar, and peppermint extract. Then, add water and mix until smooth.
- Bake: Fill cupcake pans 2/3 full and bake at 350°F (175°C) for 30- 35 minutes.
- Decorate: Once cooled,
While parts of this post may have been dreamed up by an AI with an knack for all things food, rest assured that all ideas and opinions are 100% mine—no robots were harmed in the making of this content!
