Mexican Hot Chocolate Cupcakes with Whipped Cream (vegan)

By • November 5, 2010 • 15 Comments

159 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: This is a completely vegan recipe that will please non vegans as well. I created the recipe as I wanted something non pumpkin, spicy, chocolatey and warm for the holiday season. You could make these as conventional cupcakes and real whipped cream. Though, I don't think it's necessary:) ChefShanaRachel

Makes 12

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
  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.

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. Spoon the solid coconut cream into a bowl. Reserve milk for another use or toss
  2. With an electric mixer, whip cream together with ingredients until soft peaks begin to form.
  3. Add agave, vanilla and corn starch and whip. You may need to add just a bit more corn starch to thicken it up.
  4. Use immediately or store
Jump to Comments (15)

Tags: chocolate, cupcakes, Vegan

Comments (15) Questions (2)

Default-small
Default-small
Open-uri20140416-24138-rtp7hc

8 months ago Xiaolu Hou

Can you please share what piping tip you used to pipe the frosting? Thanks -- this looks amazing!

Default-small

about 1 year ago susan larosa

I'm planning to make these to bring to a family Thanksgiving dinner. Any idea how long the vegan whipped "cream" will hold?

Default-small

about 1 year ago Micki

Thanks for the recipe. I used 1 tbsp vinegar for the 1 c milk and everything else was exact. They turned out perfectly. The best vegan cake I've made!

Default-small

over 1 year ago Liz

I made a recipe very similar to this yesterday. It was delicious, but the cupcakes crumbled if you so much as looked at them! Any suggestions? Thanks!

Default-small

almost 2 years ago Sandra1991

Recipes usually give you a yield amount. I have no clue if I need to double this recipe or triple it for a party. Any ideas?

Shana

almost 2 years ago ChefShanaRachel

12 regular cupcakes/36 minis

Default-small

about 2 years ago Anne-Michelle

Do you think the whipped cream would work if it was shaken in a jar, similar to a cream-to-butter experiment that used to be done when we were children? My son's class is dairy-free, but I want to do this cooking project for the kids to see it transfer from a liquid state to a solid state. Help!

Default-small

almost 3 years ago Coffeelover

Can these be made without the oil? Would applesauce work 1:1? My dad is on the rave diet and they don't allow any oil. Trying to find something to make for him. Please let me know

Default-small

almost 3 years ago Sena

I made this for our holiday lunch with vegan company yesterday. They were easy to make and came out delicious! I used rice milk, though, and it wouldn't curdle with the vinegar. It also didn't get very frothy. All in all, the cupcakes were delicious!

Default-small

about 3 years ago vegannikki

do you have the chai latte recipe listed on here? i would love to try that one! i'll begin searching. thank you!

Shana

about 3 years ago ChefShanaRachel

Hi Vegan Nikki,

I don't - but it is posted on my blog - http://knifestylesofthefitandfabulous...

Thanks and Happy Baking!

Christine-28_small(1)

about 4 years ago cheese1227

I tried another recipe that used the vinegar/baking soda combination as the leavening agent and was very surprised as to how it works so well. Does it work as well in non-chocolate cakes? And I will be trying this frosting, too!

Shana

about 4 years ago ChefShanaRachel

yes, the vinegar/baking soda combo works well in cakes of all kinds. I have makde vanilla, chai latte, chocolate vanilla swirl, peanut butter. It's amazing.

The frosting is addicting!!

Hib_kitchen

about 4 years ago MyCommunalTable

This sounds great. I started making vegan desserts because my son is allergic to dairy and eggs, but have been surprised at how great vegan baking can be. This recipe sounds great. I have no idea that I could make whip cream from coconut milk. Thanks. I saved this recipe.

Shana

about 4 years ago ChefShanaRachel

That's great! Let me know how it goes:) I really love these cupcakes and the frosting is to die for.