Mexican Chocolate Cupcakes
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.
1 1/2 cup Gluten-Free All-Purpose Flour
1 cup Granulated Sugar
1/3 cup Unsweetened Chocolate Powder
1 tsp Baking Soda
1/2 tsp Salt
1 tsp Cinnamon
3/4 tsp Xanthan Gum
1/2 cup Unsweetened Almond Milk
1/2 cup Coffee
1/2 cup Canola Oil
2 Tbsp Apple Cider Vinegar
2 tsp Vanilla Extract
1 cup Earth Balance® Original Buttery Spread
1 Tbsp Unsweetened Chocolate Powder
2 1/2 cup Powdered Sugar
2 Tbsp Unsweetened Almond Milk
1 oz Dark Chocolate
1 tsp Vanilla Extract
to taste Cayenne Pepper
2 Tbsp Unsweetened Chocolate Powder
Preheat oven to 350 F, and line a cupcake tin with paper liners. Bring Coffee to room temperature, and mix together with Unsweetened Almond Milk, Apple Cider Vinegar, Canola Oil, and Vanilla Extract
In a large bowl, mix together the Gluten-Free All-Purpose Flour, Granulated Sugar, Baking Soda, Salt, Xanthan Gum, and Cinnamon.
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.
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.
Melt the Dark Chocolate in a small bowl, and set aside. In a medium bowl, beat together Earth Balance® Original Buttery Spread and Unsweetened Chocolate Powder.
Add more Unsweetened Chocolate Powder and Unsweetened Almond Milk, and beat until smooth. Add the Powdered Sugar, one cup at a time, taste testing as you go.
Add the Vanilla Extract and dark chocolate, and incorporate. Add Cayenne Pepper. Using a spatula, stuff a pastry bag full of frosting, and swirl on top of each cupcake.
Dust each cupcake with a hint of cayenne pepper, and enjoy!