serves / makes 8
20 prep time
20 mins cooking time


I bought a packet of mini candy canes the other day and I knew they would end up on a cupcake. What is more seasonal than a peppermint candy cane cupcake? If you can’t find mini candy canes just break up the full sized ones and sprinkle on top of your chocolate frosting for a pretty effect.

I actually stumbled upon the smooth peppermint ganache that tops this cake when I tried (and failed) to make mint truffles. The attempt resulted in something that was too soft for a truffle centre but perfect on top of a cupcake.




For the cupcakes:

  • 150g dairy free spread
  • 150g caster sugar
  • 3 eggs
  • 130g self raising gluten free flour
  • 20g dairy and gluten free cocoa powder
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon gluten free baking powder

For the frosting:

  • 200ml dairy free cream
  • 25g caster sugar
  • 200g dairy free dark chocolate
  • 15g dairy free spread
  • 1-2 teaspoons peppermint extract
  • 8 mini candy canes for decoration


For the cupcakes:

  • Preheat the oven to 180 oC
  • Beat together the caster sugar and the dairy free spread until light and fluffy
  • Add the three eggs individually, beating well between each addition
  • Add in the flour, cocoa, baking powder and xanthan gum
  • Mix until well combined
  • Split the mixture between 8 muffin moulds lined with paper cases
  • Bake in the centre of the oven for 20 minutes
  • Remove from the oven and allow to cool

For the frosting:

  • Place the sugar and cream into a saucepan
  • Heat until just before it comes to the boil
  • Stir in the chocolate, dairy free spread and peppermint extract
  • Chill in the fridge for a couple of hours
  • Pipe onto the cupcakes
  • Top with a mini candy cane

Leave a Reply

Your email address will not be published.