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SideChef
Recipes
Mexican Chocolate Cupcakes
Recipe

18 INGREDIENTS • 10 STEPS • 1HR

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.
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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
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.
1HR
Total Time
$0.64
Cost Per Serving
Ingredients
Servings
12
US / Metric
Gluten-Free All-Purpose Flour
1 1/2 cups
Gluten-Free All-Purpose Flour
Unsweetened Cocoa Powder
1/3 cup
Unsweetened Cocoa Powder
Baking Soda
1 tsp
Baking Soda
Salt
1/2 tsp
Ground Cinnamon
1 tsp
Ground Cinnamon
Xanthan Gum
3/4 tsp
Unsweetened Almond Milk
1/2 cup
Unsweetened Almond Milk
Coffee
1/2 cup
Coffee
Canola Oil
1/2 cup
Canola Oil
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
Cayenne Pepper
to taste
Cayenne Pepper
Nutrition Per Serving
VIEW ALL
Calories
487
Fat
23.8 g
Protein
3.2 g
Carbs
67.1 g
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Mexican Chocolate Cupcakes
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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
Cooking InstructionsHide images
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 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 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
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American
Gluten-Free
Snack
Cinco de Mayo
Shellfish-Free
Kid-Friendly
Vegetarian
Dessert
Mexican
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