Mexican Hot Chocolate Cupcakes (Vegan)

These Mexican chocolate cupcakes spiced with cayenne and cinnamon are a rich and delicious vegan dessert with a bit of a spicy kick.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 209 Calories

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 ½ cups all-purpose flour
• ¼ cup unsweetened cocoa powder
• 1 cup water
• 1 teaspoon distilled white vinegar
• 1 tablespoon vegetable oil
• 1 teaspoon ground cinnamon, or to taste
• ½ teaspoon cayenne pepper, or to taste
• 1 (6 ounce) package semisweet chocolate chips
• 1 cup raw cane sugar
• ¼ teaspoon coarse kosher salt
• ⅓ cup natural unsweetened applesauce
• 2 teaspoons vegan margarine (such as Earth Balance®)

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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 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.