Best 2 Mexican Hot Chocolate Cupcakes Vegan Recipes
Indulge in the rich flavors of Mexico with our delectable Mexican Hot Chocolate Cupcakes! These cupcakes are a delightful fusion of classic Mexican hot chocolate and the comforting goodness of cupcakes, creating a unique and unforgettable treat. Each bite offers a symphony of flavors, with a moist and fluffy chocolate cupcake base infused with the warmth of cinnamon, nutmeg, and a hint of cayenne pepper. The velvety smooth chocolate ganache frosting, made with rich dark chocolate and spiked with a touch of chili powder, adds an extra layer of decadence that will tantalize your taste buds. These cupcakes are not just a dessert; they are an experience that will transport you to the vibrant streets of Mexico.
In addition to the classic Mexican Hot Chocolate Cupcakes, this article offers two additional variations to cater to different preferences. For those who enjoy a bit of a kick, the Mexican Hot Chocolate Cupcakes with Cayenne Frosting are sure to satisfy. The cayenne pepper in the frosting adds a subtle heat that balances the sweetness of the cupcake perfectly. For those who prefer a more traditional approach, the Mexican Hot Chocolate Cupcakes with Chocolate Frosting are a timeless classic. The rich chocolate frosting complements the cupcake base beautifully, creating a harmonious flavor profile that is both familiar and comforting.
VEGAN CHOCOLATE CUPCAKES
Vegans have made amazing discoveries in the field of eggless baking. This is a boon not just for folks who abstain from animal products, but also for those who have dairy allergies. This recipe, adapted from "Vegan Cupcakes Take Over the World," by Isa Chandra Moskowitz and Terry Hope Romero, makes cupcakes that are moist and sweet and dark with cocoa.
Provided by Pete Wells
Categories easy, weekday, dessert
Time 40m
Yield Makes 12 cupcakes
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 and prepare a dozen muffin cups - either outfit a muffin pan with paper or foil liners, or use a baking sheet and set out 12 paper liners nested inside foil liners, or else use silicone muffin cups.
- In a large mixing bowl, stir together the soy or rice milk, vinegar, sugar, vegetable oil and vanilla extract. In another bowl, stir together the flour, cocoa powder, baking soda, baking powder and salt. Sift the dry ingredients into the wet ingredients, pausing two or three times to stir, and keep stirring until all the large lumps are gone.
- Pour the batter into the cupcake liners until they are about two-thirds full. Bake until a toothpick inserted into the center comes out clean, about 20 minutes. Cool on a wire rack.
- When cool, whisk the chocolate glaze ingredients until smooth and spread the glaze on the cupcakes. If you choose, top with sprinkles.
Nutrition Facts : @context http, Calories 203, UnsaturatedFat 6 grams, Carbohydrate 35 grams, Fat 7 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 153 milligrams, Sugar 24 grams, TransFat 0 grams
MEXICAN CHOCOLATE CUPCAKES
Being a big fan of Mexican hot chocolate, I just love the slight accent flavor of cinnamon in chocolate. This recipe for chocolate cake evolved with experimentation as I figured out how to achieve a light fluffy cake and infused it with a hint of coffee and cinnamon. Coffee enhances the flavor of cocoa powder, resulting in a more chocolaty cake. Cocoa powder is bitter on its own, with hints of fruit and spice that are detectable when you get a good-quality cocoa. Coffee has these same flavor elements, and a small amount of coffee in the batter will help these cocoa flavors stand out even more than they would on their own. Cinnamon adds another layer of richness that complements the underlying spice flavors in cocoa. Add a dollop of blackberry preserves in the center of the cupcakes.
Provided by Erin Brocklehurst
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 12
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
- Beat white sugar, brown sugar, and butter together in the bowl of a stand mixer until thoroughly blended and creamy. Add egg; beat well. Mix in 1 teaspoon vanilla extract.
- Combine flour, 2/3 cup cocoa powder, baking powder, coffee, salt, baking soda, and cinnamon in a second bowl. Blend with a whisk until fluffy and no clumps appear. Alternate adding the flour mixture and 1 cup milk into the butter mixture, mixing until just combined. Fill muffin cups 2/3-full of batter.
- Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, 15 to 17 minutes. Move to a wire rack to cool completely, at least 25 minutes.
- Beat butter in the bowl of the stand mixer; add confectioners' sugar, 1 cup at a time, beating until creamy. Add 2 tablespoons milk; mix until frosting is creamy. Mix in 1/2 cup cocoa powder and 1 teaspoon vanilla extract.
- Fit a piping bag with a coupler and tip. Drop piping bag into a tall glass and fold edges down around the glass. Spoon frosting into the bag. Gather edges and twist together. Pipe frosting onto the cupcakes.
Nutrition Facts : Calories 529.7 calories, Carbohydrate 86 g, Cholesterol 68.2 mg, Fat 21.4 g, Fiber 3.2 g, Protein 4.6 g, SaturatedFat 13.3 g, Sodium 292.2 mg, Sugar 69.8 g
Tips:
- For the ultimate vegan Mexican hot chocolate cupcakes, choose dark chocolate with a cocoa content of at least 70% and a smooth, rich flavor. Look for a chocolate that is free from dairy and other animal-based ingredients.
- To achieve a moist and fluffy crumb, use a combination of all-purpose flour and cake flour. The all-purpose flour provides structure, while the cake flour adds tenderness and a velvety texture.
- Do not overmix the batter. Overmixing can result in tough, dense cupcakes. Mix just until the ingredients are combined and no streaks of flour remain.
- Fill the cupcake liners only about 2/3 full. This will prevent the cupcakes from overflowing during baking and ensure that they bake evenly.
- Bake the cupcakes in a preheated oven. This will help them rise evenly and prevent them from sinking in the center.
- Allow the cupcakes to cool completely before frosting them. This will help the frosting set properly and prevent it from melting.
Conclusion:
These Mexican hot chocolate cupcakes are a delightful treat that combines the rich flavors of chocolate and cinnamon with the subtle spice of chili powder. They are perfect for any occasion, from a casual get-together to a festive holiday party. With their moist and fluffy crumb, decadent frosting, and sprinkle of cinnamon sugar, these cupcakes are sure to be a hit with everyone who tries them. So, gather your ingredients, preheat your oven, and let's get baking!
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