Chocolate Cupcakes with Peppermint Frosting {Vegan}

Today, dairy-free food brand Tofutti published a guest post of mine: chocolate cupcakes with peppermint frosting. They were delicious, so I hope you’ll visit their blog to check out the recipe! They’re vegan by using Tofutti cream cheese, and you can totally make the frosting non-vegan by using, well, the non-vegan counterpart. However, I swear you’d never know these cupcakes were vegan on your own. They’re just plain smokin’.

Chocolate Cupcakes with Peppermint Frosting @ Tofutti

In the meantime, I leave you with some food porn to really sell you on these babies..

Chocolate Cupcakes with Peppermint Frosting

Chocolate Cupcakes with Peppermint Frosting

They’re pretty darlin’, no?

Chocolate Cupcakes with Peppermint Frosting

Candy cane-inspired frosting couldn’t be MORE festive and fun for the holidays.

Chocolate Cupcakes with Peppermint Frosting

Striptease

Chocolate Cupcakes with Peppermint Frosting

ARGGGHMMMMPHHH. That’s the sound you make when you eat a giant bite of these puppies. No, seriously, sound it out.

Chocolate Cupcakes with Peppermint Frosting

Moist, rich, perfect.

An awesome local photographer, Sophorn Kuoy of norococo, came over to photograph the process for a style blog she writes for the local newsweekly. Obviously, I represent aprons. Isn’t she amazing?

Cheryl Hurley & Cupcakes by Sophorn Kuoy Cheryl Hurley & Cupcakes by Sophorn Kuoy Cheryl Hurley & Cupcakes by Sophorn Kuoy Cheryl Hurley & Cupcakes by Sophorn Kuoy Cheryl Hurley & Cupcakes by Sophorn Kuoy

Comments

    • admin says

      Thanks Mimi! You’re too sweet. The cupcakes were totally phenomenal – my fiancĂ© took them to work and told people they were their Christmas presents! I had no idea he did this until he came home with an empty container.. haha! Silly man

    • admin says

      Thanks M! I was pretty proud of these pictures :) I think I earned it after dragging the Christmas tree to the “natural light window”.. but only three ornaments fell and only one broke, ha! The frosting was sort of a pain, but I really think using clear bags helps. You can so much better keep an eye on the placement of everything. My biggest problem was that shortening isn’t as firm as butter frosting, so it kept kind of plopping over. If I’d had the time to refrigerate it probably would have been easier – but the swirl itself worked like a charm! You should try again using my tips :D

    • admin says

      Thanks Kristina! Tofutti is the only vegan cream cheese I’ve ever used, but it’s so awesome. I used to use it all the time when I was actually vegan – and that sour cream too! Mmm.

  1. says

    You’re so beautiful! You make baking look like a breeze! I’m usually covered in flour and frosting! Haha the cupcakes look amazing as well.. peppermint swirl frosting is one of my favorites!

  2. says

    please don’t use tofutti. it has palm oil. horrific industry. destroying everything for luxury baked goods and luxury soaps….

    please…. use something without it… daiya now has a no palm oil cream cheese. galaxy nutritional foods now has creem cheez no palm.

    no habitats should be destroyed for freaking cupcakes….

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