Mexican Hot Chocolate Cupcakes

If you arrived here from my other post- 1st Birthday: Cakes. You are in the right place! Here you will find all the details on these AMAZING vegan cupcakes. If not, go ahead and check out my post, where I discuss all the delicious deserts we served at our daughter’s 1st birthday party.

These chocolate cupcakes pack a bit of a punch. Luckily, you decide just how big of a kick you want. I modified a vegan Hot Chocolate Cupcake recipe by adding a couple of spices. This transformed them and made them extra special. I still use the frosting in the original recipe, however, there are so many fantastic vegan vanilla frosting recipes out there. I recommend trying a different one from time to time until you find a few basic frostings to have in your baking arsenal.

125x125 Super Soft

What I love about the marshmellow frosting, is the lightness. It is extra fluffy and doesn’t overwhelm. It has a sweetness which compliments the spice of the cupcake. The frosting will settle after several hours, so I recommend making it the morning of or as close to the event as possible.

Raising Vegan Tip- When you drain a can or tetrapak of chickpeas, be sure to save the liquid. This is called aquafaba. It is magic! It is the perfect egg white replacer. Best way to save aquafaba is by freezing it in an ice cube tray. Portion it out by need- 2 tablespoons of aquafaba = 1 eggwhite and 3 tablespoons of aquafaba = 1 whole egg. This way when you are baking ang suddenly need the egg replacer you will have it stashed away in your freezer.

Ready to try this amazing recipe? Head on over to Wallflower Kitchen for the hot chocolate cupcake and frosting recipe. Remember to add the spice- Add 1/8 tsp of cayenne pepper and 1/8 tsp of cinnamon to the dry ingredients. You can adjust the heat based on flavor preference, but note the spice becomes more intense after they cook. I can’t wait to hear how you like them!

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One thought on “Mexican Hot Chocolate Cupcakes

  1. Pingback: 1st Birthday: Cakes | Raising Vegan

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