Nov 26, 2010

Warm up with Mexican Hot Chocolate Cupcakes

I've made these cupcakes a couple of times now and I have to say, they are by far one of the best ever made and definitely on my top 10 list for most favourite vegan cupcakes, especially since they are chocolate too! Plus they have been the most popular with every one who has tried them - rave reviews all around and a few recipe requests from friends, so I share it here with you now.

The original recipe is from Vegan Cupcakes Take Over the World.

Mexican Hot Chocolate Cupcakes
  • 1 cup coconut milk
  • 1 Tbsp ground flaxseed
  • ¾ cup unbleached, all-purpose flour + 2 Tbsp
  • ¼ cup flaxseed meal
  • ½ cup cocoa powder
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp sea salt
  • 1 tsp ground cinnamon
  • ⅛ - ¼ tsp ground cayenne pepper
  • 1 cup organic cane sugar sugar
  • ⅓ cup canola oil
  • 1 tsp vanilla extract
  • 1 tsp almond extract
1. Preheat oven to 350°F and line muffin pan with cupcake liners.

2. Whisk together coconut milk and flaxseed and allow to sit for 10 minutes, then whisk in sugar, oil, vanilla, and almond extract.

3. In a medium bowl, sift together flour, flaxseed meal, cocoa powder, baking powder, baking soda, salt, cinnamon, and cayenne.

4. Gently mix in wet ingredients.

5. Fill cupcake liners approximately ⅔ full.

6. Bake for 22-24 minutes or until a toothpick inserted in the center comes out clean.

7. Transfer to a cooling rack and cool completely before frosting.

Although the cake part of these were vegan, I had some left over cream cheese icing from another project that was not vegan so I topped them off with that and some cinnamon.  A vegan cream cheese icing would be perfect for these.



  1. I was already impressed by them when I saw the title of your post, but to hear that they are
    They look AMAZING.