Mexican Hot Chocolate Cupcakes (Vegan) recipe
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Ingredients
- 1 ½ cups all-purpose flour 1 cup raw cane sugar ¼ cup unsweetened cocoa powder 1 teaspoon ground cinnamon, or to taste 1 teaspoon baking soda ½ teaspoon cayenne pepper, or to taste ¼ teaspoon coarse kosher salt 1 cup water ⅓ cup natural unsweetened applesauce 1 tablespoon vegetable oil 1 teaspoon vanilla extract 1 teaspoon distilled white vinegar 1 (6 ounce) package semisweet chocolate chips 2 teaspoons vegan margarine (such as Earth Balance®) 1 teaspoon ground cinnamon, or to taste ½ teaspoon cayenne pepper, or to taste
Nutrition Info
- 209 caloriescarbohydrate: 38.7 gcholesterol: : -fat: 6.3 gfiber: 2.2 gprotein: 2.6 gsaturatedFat: 3 gservingSize: -sodium: 159.3 mgsugar: 24 gtransFat: : -unsaturatedFat: : -
Directions Mexican Hot Chocolate Cupcakes (Vegan)
Directions
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Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin lightly or line cups with paper liners.
Stir flour, sugar, cocoa powder, 1 teaspoon cinnamon, baking soda, 1/2 teaspoon cayenne pepper, and salt in a large bowl. Add water, applesauce, vegetable oil, vanilla extract, and vinegar, mix until batter is smooth.
Spoon batter into the prepared muffin cups, filling each 3/4 full.
Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes. Transfer to a wire rack and let cool, at least 15 minutes.
Place chocolate and margarine in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Stir 1 teaspoon cinnamon and 1/2 teaspoon cayenne pepper into the frosting.
Spoon frosting over the cupcakes and swirl around to cover the tops.