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:) —MsShanaRobinson
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Ingredients
- Mexican Hot Chocolate Cupcake
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1 cup
non dairy milk (soy, almond, cashew, walnut, etc)
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1 teaspoon
apple cider vinegar
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3/4 cup
vegan cane sugar or florida crystals
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1/3 cup
canola oil
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1 teaspoon
vanilla extract
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1/2 teaspoon
almond extract
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1 cup
All purpose flour
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1/2 cup
dark cocoa powder
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2 teaspoons
ground cinnamon
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1/4 teaspoon
ground cloves
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1/4 teaspoon
ground cayenne pepper
-
3/4 teaspoon
baking soda
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1/2 teaspoon
baking powder
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1/4 teaspoon
salt
- Coconut Milk Whipped Cream
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1
Can full fat coconut milk refrigerated at least 4 hours (overnight preferred)
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3 tablespoons
agave nectar
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1 teaspoon
vanilla extract
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3 tablespoons
corn starch
Directions
- Mexican Hot Chocolate Cupcake
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Heat oven to 350 degrees F and line muffin pan with paper or foil liners
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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.
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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.
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Pour into liners, using 1/4 cup batter. Bake 18-20 minutes until a toothpick comes out clean.
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Transfer to a cooling rack.
- Coconut Milk Whipped Cream
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Spoon the solid coconut cream into a bowl. Reserve milk for another use or toss
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With an electric mixer, whip cream together with ingredients until soft peaks begin to form.
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Add agave, vanilla and corn starch and whip. You may need to add just a bit more corn starch to thicken it up.
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Use immediately or store
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