Mexican Hot Chocolate Cupcakes with Whipped Cream (vegan)

November 5, 2010


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

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
In This Recipe

Directions

Mexican Hot Chocolate Cupcake

  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. 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

More Great Recipes:
Cupcake|Cake|Mexican|Chocolate|Milk/Cream|Vinegar|Christmas|Thanksgiving|Fall|Winter|Vegan|Dessert

Reviews (21) Questions (2)

21 Reviews

Trey November 16, 2018
What makes these Mexican? Mexican Cinnamon? - no. Mexican Chocolate? - no. Just add some Cayenne and suddenly it's Mexican? Cayenne doesn't even originate from Mexico.
 
gingerroot March 6, 2018
These are amazing! My whipped cream did not end up as stiff as in your photo but it thickened up (for a moment I was worried as it was quite thin after beating) after a few hours in the fridge. Will be making these again and again - for vegans and non-vegans alike. Thank you!
 
Elaine L. February 24, 2018
I tried to go to your blog but got a message that I had to be invited. Would you invite me? [email protected]
 
Elaine L. February 24, 2018
These are fabulous made exactly as written. I am going to use a tad bit less cayenne next time though. And the frosting is to die for!
 
Alison December 19, 2017
Watch the amount of Cayenne. I used the 1/4 teaspoon and the cupcakes were on fire. I love hot food but this was too much.
 
Wendy B. February 28, 2017
These were fantastic. The cayenne kick is perfect. I made these for a party with conventional store bought white frosting a chocolate frosting design added and my guests went nuts for them. Very popular. I was worried that the spice light-weights would have a problem but they came out perfect.
 
Xiaolu H. April 16, 2014
Can you please share what piping tip you used to pipe the frosting? Thanks -- this looks amazing!
 
susan L. November 10, 2013
I'm planning to make these to bring to a family Thanksgiving dinner. Any idea how long the vegan whipped "cream" will hold?
 
Micki October 3, 2013
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!
 
Liz March 31, 2013
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!
 
Sandra1991 December 28, 2012
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?
 
Author Comment
ChefShanaRachel December 28, 2012
12 regular cupcakes/36 minis<br />
 
Anne-Michelle October 4, 2012
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!
 
Coffeelover February 20, 2012
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
 
Sena December 26, 2011
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!
 
vegannikki November 17, 2011
do you have the chai latte recipe listed on here? i would love to try that one! i'll begin searching. thank you!
 
Author Comment
ChefShanaRachel November 17, 2011
Hi Vegan Nikki, <br /> <br />I don't - but it is posted on my blog - http://knifestylesofthefitandfabulous.blogspot.com/2011/03/chai-latte-cupcakes-with-sophisticated.html <br /> <br />Thanks and Happy Baking! <br />
 
cheese1227 November 9, 2010
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!
 
Author Comment
ChefShanaRachel November 9, 2010
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.<br /><br />The frosting is addicting!!<br />
 
MyCommunalTable November 8, 2010
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.
 
Author Comment
ChefShanaRachel November 9, 2010
That's great! Let me know how it goes:) I really love these cupcakes and the frosting is to die for.<br />