Mexican Hot Chocolate Cupcakes with Whipped Cream (vegan)

Mexican Hot Chocolate Cupcakes with Whipped Cream (vegan)

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 Makes 12 Ingredients Mexican…

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Mexican Hot Chocolate Cupcakes with Whipped Cream (vegan)

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

  • 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

Directions
  1. Mexican Hot Chocolate Cupcake
  2. Heat oven to 350 degrees F and line muffin pan with paper or foil liners
  3. 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.
  4. 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.
  5. Pour into liners, using 1/4 cup batter. Bake 18-20 minutes until a toothpick comes out clean.
  6. Transfer to a cooling rack.
  1. Coconut Milk Whipped Cream
  2. Spoon the solid coconut cream into a bowl. Reserve milk for another use or toss
  3. With an electric mixer, whip cream together with ingredients until soft peaks begin to form.
  4. Add agave, vanilla and corn starch and whip. You may need to add just a bit more corn starch to thicken it up.
  5. Use immediately or store

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Vegan Recipes