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Mexican Chocolate Cupcakes

18 INGREDIENTS • 10 STEPS • 1HR

Mexican Chocolate Cupcakes

Recipe

5.0

4 ratings
These cupcakes are a chocolate lover’s dream, and with no soy, dairy, or gluten, they’re sure to be a crowd pleaser no matter who’s at dinner.
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These cupcakes are a chocolate lover’s dream, and with no soy, dairy, or gluten, they’re sure to be a crowd pleaser no matter who’s at dinner.
author_avatar
Girl Eats Greens
I specialize in simple, always vegan & often gluten-free recipes made in a teeny tiny kitchen without fancy appliances. Because being healthy should be easy and accessible for everyone.
http://www.girleatsgreens.com

1HR

Total Time

$0.56

Cost Per Serving

Ingredients

Servings
12
us / metric
Espresso
120 mL
Freshly Brewed Espresso
Gluten-Free All-Purpose Flour
235 g
Gluten-Free All-Purpose Flour
Granulated Sugar
200 g
Granulated Sugar
Unsweetened Cocoa Powder
30 g
Unsweetened Cocoa Powder
Baking Soda
1 tsp
Baking Soda
Salt
1/2 tsp
Salt
Ground Cinnamon
1 tsp
Ground Cinnamon
Xanthan Gum
1/2 tsp
Xanthan Gum
Unsweetened Almond Milk
120 mL
Unsweetened Almond Milk
Canola Oil
120 mL
Canola Oil
Apple Cider Vinegar
2 Tbsp
Apple Cider Vinegar
Vanilla Extract
1 Tbsp
Vanilla Extract
Buttery Spread
240 g
Buttery Spread
Unsweetened Cocoa Powder
3 Tbsp
Unsweetened Cocoa Powder
Powdered Confectioners Sugar
275 g
Powdered Confectioners Sugar
Unsweetened Almond Milk
2 Tbsp
Unsweetened Almond Milk
Dark Chocolate
2 Tbsp
Dark Chocolate
Cayenne Pepper
to taste
Cayenne Pepper

Nutrition Per Serving

VIEW ALL
Calories
454
Fat
23.8 g
Protein
2.0 g
Carbs
60.0 g
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author_avatar
Girl Eats Greens
I specialize in simple, always vegan & often gluten-free recipes made in a teeny tiny kitchen without fancy appliances. Because being healthy should be easy and accessible for everyone.
http://www.girleatsgreens.com

Cooking Instructions

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step 1
Preheat oven to 350 degrees F (180 degrees C).
step 2
Line a cupcake tin with paper liners.
step 3
Bring Espresso (120 mL) to room temperature, and mix together with Unsweetened Almond Milk (120 mL), Apple Cider Vinegar (2 Tbsp), Canola Oil (120 mL) and Vanilla Extract (2 tsp).
step 4
In a large bowl, mix together the Gluten-Free All-Purpose Flour (235 g), Granulated Sugar (200 g), Baking Soda (1 tsp), Salt (1/2 tsp), Xanthan Gum (1/2 tsp), Unsweetened Cocoa Powder (30 g) and Ground Cinnamon (1 tsp).
step 4 In a large bowl, mix together the Gluten-Free All-Purpose Flour (235 g), Granulated Sugar (200 g), Baking Soda (1 tsp), Salt (1/2 tsp), Xanthan Gum (1/2 tsp), Unsweetened Cocoa Powder (30 g) and Ground Cinnamon (1 tsp).
step 5
Add the wet ingredients to the dry, and mix until there are no clumps of dry ingredients. Try to not over mix, or the cakes won't rise as much. Pour evenly into cupcake tin.
step 5 Add the wet ingredients to the dry, and mix until there are no clumps of dry ingredients. Try to not over mix, or the cakes won't rise as much. Pour evenly into cupcake tin.
step 6
Bake for about 18 minutes, or until a toothpick inserted into the center of the cake comes out clean with just a few crumbles of cake on it. Set cakes aside, and let them cool completely before frosting.
step 6 Bake for about 18 minutes, or until a toothpick inserted into the center of the cake comes out clean with just a few crumbles of cake on it. Set cakes aside, and let them cool completely before frosting.
step 7
Melt the Dark Chocolate (2 Tbsp) in a small bowl, and set aside. In a medium bowl, beat together Buttery Spread (240 g) and Unsweetened Cocoa Powder (1 Tbsp).
step 7 Melt the Dark Chocolate (2 Tbsp) in a small bowl, and set aside. In a medium bowl, beat together Buttery Spread (240 g) and Unsweetened Cocoa Powder (1 Tbsp).
step 8
Add more Unsweetened Cocoa Powder (2 Tbsp) and Unsweetened Almond Milk (2 Tbsp) and beat until smooth. Add the Powdered Confectioners Sugar (275 g), one cup at a time, taste testing as you go.
step 8 Add more Unsweetened Cocoa Powder (2 Tbsp) and Unsweetened Almond Milk (2 Tbsp) and beat until smooth. Add the Powdered Confectioners Sugar (275 g), one cup at a time, taste testing as you go.
step 9
Add the Vanilla Extract (1 tsp) and dark chocolate, and incorporate. Add Cayenne Pepper (to taste). Using a spatula, stuff a pastry bag full of frosting, and swirl on top of each cupcake.
step 9 Add the Vanilla Extract (1 tsp) and dark chocolate, and incorporate. Add Cayenne Pepper (to taste). Using a spatula, stuff a pastry bag full of frosting, and swirl on top of each cupcake.
step 10
Dust each cupcake with a hint of cayenne pepper, and enjoy!
step 10 Dust each cupcake with a hint of cayenne pepper, and enjoy!
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