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 calories
carbohydrate: 38.7 g
cholesterol: : -
fat: 6.3 g
fiber: 2.2 g
protein: 2.6 g
saturatedFat: 3 g
servingSize: -
sodium: 159.3 mg
sugar: 24 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin lightly or line cups with paper liners.

  2. 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.

  3. Spoon batter into the prepared muffin cups, filling each 3/4 full.

  4. 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.

  5. 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.

  6. Spoon frosting over the cupcakes and swirl around to cover the tops.

Recipe Yield

1 dozen cupcakes

Recipe Note

Rich vegan chocolate cupcakes with a bit of a kick! Yum!

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