2 oz bittersweet chocolate, finely chopped
1/4 cup Dutched unsweetened cocoa powder
1/4 cup packed light brown sugar
1/4 cup hot brewed coffee
1/2 cup all purpose flour
1/4 cup granulated sugar
1/2 teaspoon salt
1/4 teaspoon baking soda
1/4 cup applesauce
1/4 cup vegetable oil
1/4 cup non-dairy milk (+ 1-2 tablespoons for frosting)
1 teaspoon pure vanilla extract
1/2 cup mini vegan chocolate chips (optional)
6 tablespoons aquafaba (liquid from a can of chickpeas)
5 oz (1/2 bag) Dandies Peppermint Marshmallows
1/2 teaspoon coconut oil
1 cup vegan butter
16 oz powdered sugar
pink natural food coloring (optional)
crushed peppermint candies (optional)
Preheat the oven to 325°F. Line a mini muffin pan with paper liners (I opted for festive gold ones).
In a large mixing bowl, pour hot coffee over the finely chopped chocolate and stir with a heatproof spatula until melted. Add in the cocoa powder and brown sugar and mix until smooth. Let cool to room temperature.
Meanwhile, in a separate mixing bowl, whisk together the flour, granulated sugar, salt and baking soda.
To the cooled chocolate mixture, add the applesauce, vegetable oil, non-dairy milk and vanilla and whisk until smooth. Now, gradually add in the flour mixture until well incorporated. Optionally, fold in mini chocolate chips with a spatula.
Spoon slightly less than a tablespoon of batter into each mini muffin cup. Bake for about 15 minutes, until a toothpick inserted into the centers comes out clean. Let cool a few minutes in the pan, then remove to a rack to cool completely.
Now for the frosting, start by whipping the aquafaba until fluffy peaks form. Meanwhile in a microwave safe bowl, combine coconut oil and marshmallows. Microwave in 30 second intervals, giving a quick stir in between until fully melted. Add the marshmallow mixture to the aquafaba meringue and whip together until smooth. Set aside.
In a separate bowl, whip vegan butter and gradually add in powdered sugar until creamy. Add in marshmallow aquafaba mixture until well incorporated. Optionally, add in natural vegan food coloring for that extra pop of pink.
For fancy swirls as pictured, pipe on frosting with piping bag and large star tip. Otherwise, dantily spread frosting on with a knife. For an added touch of holiday flair, sprinkle crushed peppermint candy on top. Enjoy!