MEXICAN HOT CHOCOLATE CUPCAKES (VEGAN)

Mexican Hot Chocolate Cupcakes (Vegan) image

Provided by imaginary.fish

Time 1h5m

Yield 12

Number Of Ingredients 16

1 ½ cups all-purpose flour
1 cup raw cane sugar
¼ cup unsweetened cocoa powder
1 teaspoon ground cinnamon, or to taste
1 teaspoon baking soda
½ teaspoon cayenne pepper, or to taste
¼ teaspoon coarse kosher salt
1 cup water
⅓ cup natural unsweetened applesauce
1 tablespoon vegetable oil
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
1 (6 ounce) package semisweet chocolate chips
2 teaspoons vegan margarine (such as Earth Balance®)
1 teaspoon ground cinnamon, or to taste
½ teaspoon cayenne pepper, or to taste

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin lightly or line cups with paper liners.
Stir flour, sugar, cocoa powder, 1 teaspoon cinnamon, baking soda, 1/2 teaspoon cayenne pepper, and salt in a large bowl. Add water, applesauce, vegetable oil, vanilla extract, and vinegar; mix until batter is smooth.
Spoon batter into the prepared muffin cups, filling each 3/4 full.
Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes. Transfer to a wire rack and let cool, at least 15 minutes.
Place chocolate and margarine in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Stir 1 teaspoon cinnamon and 1/2 teaspoon cayenne pepper into the frosting.
Spoon frosting over the cupcakes and swirl around to cover the tops.

Nutrition Facts : Calories 209 calories, Carbohydrate 38.7 g, Fat 6.3 g, Fiber 2.2 g, Protein 2.6 g, SaturatedFat 3 g, Sodium 159.3 mg, Sugar 24 g