Mexican Hot Chocolate Cupcakes With Whipped Cream (Vegan) Recipe

Name: Mexican Hot Chocolate Cupcakes With Whipped Cream (Vegan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Mexican Hot Chocolate Cupcake; 1 cup non dairy milk (soy, almond, cashew, walnut, etc); 1 teaspoon apple cider vinegar; 3/4 cup vegan cane sugar or florida crystals; 1/3 cup canola oil; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract; 1 cup All purpose flour; 1/2 cup dark cocoa powder; 2 teaspoons ground cinnamon; 1/4 teaspoon ground cloves; 1/4 teaspoon ground cayenne pepper; 3/4 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon salt; Coconut Milk Whipped Cream; 1 Can full fat coconut milk refrigerated at least 4 hours (overnight preferred); 3 tablespoons agave nectar; 1 teaspoon vanilla extract; 3 tablespoons corn starch

Servings: persons

Mexican Hot Chocolate Cupcake
1 cup non dairy milk (soy, almond, cashew, walnut, etc)
1 teaspoon apple cider vinegar
3/4 cup vegan cane sugar or florida crystals
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup All purpose flour
1/2 cup dark cocoa powder
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground cayenne pepper
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
Coconut Milk Whipped Cream
1 Can full fat coconut milk refrigerated at least 4 hours (overnight preferred)
3 tablespoons agave nectar
1 teaspoon vanilla extract
3 tablespoons corn starch

1
Heat oven to 350 degrees F and line muffin pan with paper or foil liners
2
Whisk together the milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla and almond extract to the curdled mixture and beat until foamy.
3
In a separate bowl, sift together, flour, cocoa powder, spices, baking soda and powder, and salt. Add in two batches to the wet ingredients and beat until no lumps remain.
4
Pour into liners, using 1/4 cup batter. Bake 18-20 minutes until a toothpick comes out clean.
5
Transfer to a cooling rack.
6
Spoon the solid coconut cream into a bowl. Reserve milk for another use or toss
7
With an electric mixer, whip cream together with ingredients until soft peaks begin to form.
8
Add agave, vanilla and corn starch and whip. You may need to add just a bit more corn starch to thicken it up.
9
Use immediately or store

615

kcal

Calories

Fat

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 20 ingredients. The key ingredients include: Mexican Hot Chocolate Cupcake, 1 cup non dairy milk (soy, almond, cashew, walnut, etc), 1 teaspoon apple cider vinegar, 3/4 cup vegan cane sugar or florida crystals, and more.

Yes, Mexican Hot Chocolate Cupcakes With Whipped Cream (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 With Whipped Cream (Vegan)

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