Mexican Hot Chocolate Cupcakes (Vegan)

Popular - Dessert

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

Brief

Prep 20 mins

Cook: 30 mins

Additional: 15 mins

Total: 1hr5 mins

Servings: 12

Yield: 1 dozen cupcakes

Mexican Hot Chocolate Cupcakes (Vegan)

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

Dessert

Directions

Step 1

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

Step 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.

Step 3

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

Step 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.

Step 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.

Step 6

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

Nutritional Information

Mexican Hot Chocolate Cupcakes (Vegan)

Servings Per Recipe:12

Calories: 209

% Daily Value *

Protein: 2.6g 5%

Carbohydrates: 38.7g 13%

Dietary Fiber: 2.2g 9%

Sugars: 24g

Fat: 6.3g 10%

Saturated Fat: 3g 15%

Vitamin A Iu: 65.5IU 1%

Niacin Equivalents: 1.6mg 13%

Vitamin C: 0.2mg

Folate: 31.4mcg 8%

Calcium: 27.8mg 3%

Iron: 1.8mg 10%

Magnesium: 34.1mg 12%

Potassium: 161.8mg 5%

Sodium: 159.3mg 6%

Thiamin: 0.1mg 13%

Calories From Fat: 56.4

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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