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