Instructions

1. Preheat oven to 350F. Line a 12-cup muffin pan with liners.
2. Make vegan buttermilk. In a medium bowl, add milk and vinegar; stir. Set aside for 5-10 minutes.
3. Mix the dry ingredients. In a large bowl, add flour, oat flour, cocoa powder, baking soda, and salt. Stir to combine.
4. Combine the wet ingredients. In the bowl with the milk mixture, add coconut sugar, almond butter, applesauce, peppermint extract, and vanilla. Whisk to combine.
5. Slowly pour the wet ingredients into the dry ingredients. Stir to combine until ingredients are just mixed together; do not over-mix.
6. Fill each cup with batter, a little over 2/3 of the way full.
7. Bake for 20-22 minutes, until a toothpick inserted into the center of a cupcake comes out clean. Remove cupcakes; let cool in the pan for 10 minutes before removing.
8. While the cupcakes are baking, prepare the frosting. Drain dates; add to a food processor or blender with cocoa powder, peppermint extract, and vanilla extract. Process until smooth, adding a tablespoon at a time of milk if needed.
9. Spoon frosting onto each cupcake. Sprinkle with crushed peppermints and serve!