Mexican Hot Chocolate Cupcakes (Vegan) Recipe

Name: Mexican Hot Chocolate Cupcakes (Vegan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cupcakes:; 1 1/2 cups all-purpose flour; 1 cup raw cane sugar; 1/4 cup unsweetened cocoa powder; 1 teaspoon ground cinnamon, or to taste; 1 teaspoon baking soda; 1/2 teaspoon cayenne pepper, or to taste; 1/4 teaspoon coarse kosher salt; 1 cup water; 1/3 cup natural unsweetened applesauce; 1 tablespoon vegetable oil; 1 teaspoon vanilla extract; 1 teaspoon distilled white vinegar; Frosting:; 1 (6 ounce) package semisweet chocolate chips; 2 teaspoons vegan margarine (such as Earth Balance(R)); 1 teaspoon ground cinnamon, or to taste; 1/2 teaspoon cayenne pepper, or to taste

Servings: persons

Cupcakes:
1 1/2 cups all-purpose flour
1 cup raw cane sugar
1/4 cup unsweetened cocoa powder
1 teaspoon ground cinnamon, or to taste
1 teaspoon baking soda
1/2 teaspoon cayenne pepper, or to taste
1/4 teaspoon coarse kosher salt
1 cup water
1/3 cup natural unsweetened applesauce
1 tablespoon vegetable oil
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
Frosting:
1 (6 ounce) package semisweet chocolate chips
2 teaspoons vegan margarine (such as Earth Balance(R))
1 teaspoon ground cinnamon, or to taste
1/2 teaspoon cayenne pepper, or to taste

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.

560

kcal

Calories

Fat

107

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Cupcakes:, 1 1/2 cups all-purpose flour, 1 cup raw cane sugar, 1/4 cup unsweetened cocoa powder, and more.

Yes, Mexican Hot Chocolate Cupcakes (Vegan) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mexican Hot Chocolate Cupcakes (Vegan)

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