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RECIPE
18 INGREDIENTS10 STEPS1hr

Mexican Chocolate Cupcakes

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.
Mexican Chocolate Cupcakes Recipe | SideChef
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.
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
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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
$0.64
Cost Per Serving

Ingredients

US / METRIC
Servings:
12
Serves 12
1 1/2 cups
Gluten-Free All-Purpose Flour
1/3 cup
Unsweetened Cocoa Powder
1 tsp
Baking Soda
1/2 tsp
1 tsp
Ground Cinnamon
3/4 tsp
Xanthan Gum
1/2 cup
Unsweetened Almond Milk
1/2 cup
Coffee
1/2 cup
Canola Oil
1 cup
Buttery Spread
3 Tbsp
Unsweetened Cocoa Powder
2 1/2 cups
Powdered Confectioners Sugar
2 Tbsp
Unsweetened Almond Milk
to taste
Cayenne Pepper
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Nutrition Per Serving

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CALORIES
487
FAT
23.8 g
PROTEIN
3.2 g
CARBS
67.1 g

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 Coffee (1/2 cup) to room temperature, and mix together with Unsweetened Almond Milk (1/2 cup) , Apple Cider Vinegar (2 Tbsp) , Canola Oil (1/2 cup) and Vanilla Extract (1/2 Tbsp) .
Step 4
In a large bowl, mix together the Gluten-Free All-Purpose Flour (1 1/2 cups) , Granulated Sugar (1 cup) , Baking Soda (1 tsp) , Salt (1/2 tsp) , Xanthan Gum (3/4 tsp) , Unsweetened Cocoa Powder (1/3 cup) 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 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 (1 cup) 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 (2 1/2 cups) , 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 10
Dust each cupcake with a hint of cayenne pepper, and enjoy!
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Nutrition Per Serving
Calories
487
% Daily Value*
Fat
23.8 g
31%
Saturated Fat
5.1 g
26%
Trans Fat
0.0 g
--
Cholesterol
0.1 mg
0%
Carbohydrates
67.1 g
24%
Fiber
5.1 g
18%
Sugars
40.0 g
--
Protein
3.2 g
6%
Sodium
333.0 mg
14%
Vitamin D
0.1 µg
0%
Calcium
189.4 mg
15%
Iron
1.4 mg
8%
Potassium
438.1 mg
9%
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