mexican hot chocolate cupcakes

chocolatey. vegan. perfection.

these were fun to make, and a hit (with myself). the husband ate quite a few as well though. looking for more vegan recipes that are do-able and delicious. turns out, most of them are. this particular recipe came from this book. i made them mini, because everything is more fun bite-size.

mexican hot chocolate cupcakes

ingredients:

1 cup coconut milk

1 Tbsp ground flaxseeds 

3/4 cup all-purpose flour

2 Tbsp corn flour

1/4 cup almond meal*

1/2 cup cocoa powder

1 tsp baking powder

1/2 tsp baking soda

3/4 tsp salt

1 tsp ground cinnamon

1/8 tsp cayenne pepper 

1 cup granulated sugar

1/3 cup canola oil

1 tsp vanilla extract

1 tsp almond extract

directions:

1. preheat oven to 350 and line muffin pan with cupcake liners

2. whisk together coconut milk and flaxseeds and allow to sit for 10 minutes

3. in another bowl, sift together all-purpose flour, corn flour, almond meal, cocoa, baking powder, baking soda, salt, cinnamon, and cayenne.

4. whisk sugar, oil, vanilla, and almond extract into coconut milk mixture. gently add wet ingredients to dry. fill cupcake liners three-quarters of the way. bake for 22-25 minutes until a knife or toothpick inserted through the center of one comes out clean. transfer to a colling rack to cool completely.

5. sift a layer of confectioner's sugar onto the tops of the cooled cakes. then sift on cocoa, then lastly sift on a layer of cinnamon.

*I made my own almond meal, because i couldn't find any at the store. to learn how, click here.

i love cupcakes.

I love cupcakes. They are such a perfect portion of sugary goodness. I used to want to make an entire bakery - cupcake-theme related - and then Sprinkles came along and beat me to the punch. I still love making them though. In honor of the upcoming holiday season, here is a really good pumpkin cupcake recipe with cream cheese frosting:

Pumpkin Cupcakes

INGREDIENTS:

2 cups flour

1 cup white sugar

1 1/2 tsp baking powder

1 tsp baking soda

1 1/2 tsp pumpkin pie spice

1/2 tsp salt

2 eggs

1 cup pumpkin puree

1/2 cup buttermilk

1/4 cup vegetable oil

ICING:

250g cream cheese, softened

1 tbsp butter

1 tsp vanilla

1 cup sugar

orange sprinkles (optional)

DIRECTIONS FOR CUPCAKES:

1. In a large bowl, sift and whisk flour, sugar, pumpkin spice, baking powder, baking soda and salt. Set aside.

2. In a separate bowl, whisk eggs, blend in pumpkin, buttermilk and oil.

3. Pour over dry ingredients - stir until moistened.

4. Spoon into large paper-lined muffin cups - pour filling to top.

5. Bake at 375 degree oven, 18-22 minutes or until toothpick comes out clean.

DIRECTIONS FOR ICING:

1. In bowl, beat cream cheese, butter and vanilla. Add sugar and beat until smooth. Spread on cupcakes, and decorate with sprinkles.

**Butterscotch baking chips are great on top too!