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SideChef
Recipes
American
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
illy Classico Medium Roast Coffee Keurig K-cup
1/2 cup

Sponsored

Freshly Brewed illy® Classico K-Cup® Pods
Gluten-Free All-Purpose Flour
1 1/2 cups
Gluten-Free All-Purpose Flour
Granulated Sugar
1 cup
Granulated Sugar
Unsweetened Cocoa Powder
1/3 cup
Unsweetened Cocoa Powder
Baking Soda
1 tsp
Baking Soda
Salt
1/2 tsp
Salt
Ground Cinnamon
1 tsp

Sponsored

Simply Organic Cinnamon, Ground
Xanthan Gum
1/2 tsp
Xanthan Gum
Unsweetened Almond Milk
1/2 cup
Unsweetened Almond Milk
Canola Oil
1/2 cup
Canola Oil
Apple Cider Vinegar
2 Tbsp
Apple Cider Vinegar
Vanilla Extract
1 Tbsp
Vanilla Extract
Buttery Spread
1 cup
Buttery Spread
Unsweetened Cocoa Powder
3 Tbsp
Unsweetened Cocoa Powder
Powdered Confectioners Sugar
2 1/2 cups
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
452
Fat
23.8 g
Protein
1.9 g
Carbs
59.5 g
Love This Recipe?
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Mexican Chocolate Cupcakes
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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 illy® Classico K-Cup® Pods (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 (2 tsp).
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 (1/2 tsp), Unsweetened Cocoa Powder (1/3 cup) and Simply Organic Cinnamon, Ground (1 tsp).
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 (1/2 tsp), Unsweetened Cocoa Powder (1/3 cup) and Simply Organic Cinnamon, Ground (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 (1 cup) 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 (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 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 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!

Tags

American
Gluten-Free
Snack
Cinco de Mayo
Shellfish-Free
Kid-Friendly
Dessert
Vegetarian
Mexican
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