Delicious and Spicy Vegan Mexican Hot Chocolate Cupcakes

These vegan Mexican hot chocolate cupcakes are a perfect blend of rich chocolate and spicy cinnamon flavors. They are moist, flavorful, and topped with a creamy vegan frosting that will satisfy any sweet tooth. Perfect for dessert or a special occasion!

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup cocoa powder
• 1 cup sugar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/3 cup vegetable oil
• 1 cup almond milk
• 1 tsp vanilla extract
• 1 tbsp apple cider vinegar
• 1/2 cup dairy-free chocolate chips

Directions

1. Preheat the oven to 350°F and line a muffin tin with cupcake liners.
2. In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, salt, and cinnamon.
3. Add the vegetable oil, almond milk, vanilla extract, and apple cider vinegar to the dry ingredients and mix until well combined.
4. Fold in the chocolate chips.
5. Fill each cupcake liner 2/3 full with batter.
6. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cupcakes cool completely before frosting.
8. For the frosting, mix together 1/2 cup vegan butter, 2 cups powdered sugar, 1 tsp vanilla extract, and 1-2 tbsp almond milk until smooth and creamy.
9. Pipe or spread the frosting onto the cooled cupcakes.
10. Sprinkle with cinnamon for garnish.
11. Serve and enjoy!

Interesting Facts