Just before this blog went over 35,000 views, I posed a question on Facebook asking what I should make to celebrate the big number. One friend suggested Gazpacho, one suggested something sweet and another suggested these very cupcakes as she perused my newest cookbook purchase, Vegan Cupcakes Take Over the World. (A must-have if you’re vegan, for the recipes, tips and snarky commentary.)
Here’s the description from the cookbook: “Our favorite warm and toasty drink made into a cupcake-able form. These have a subtle, crunchy top and a very moist interior with a delicate crumb thanks to the addition of coconut milk. The corn flour and almonds give it an interesting texture that’s a lot like the drink (Mexican hot chocolate has pleasantly gritty bits in it), and just a little bit of cayenne gives it a spicy kick.” Ummmm…exactly!
Mine sank a bit in the middle, possibly due to expired baking powder or uneven heating (info from the troubleshooting portion of Vegan Cupcakes!), but not to worry–they really DO taste like Mexican Hot Chocolate! Gather ingredients and see for yourself!
- 1 cup coconut milk
- 1 TBSP ground flaxseed (find in the bulk section of a natural foods mart)
- 3/4 cup all purpose flour
- 2 TBSP corn flour (I used masa harina. Corn meal is way too gritty!)
- 1/4 cup almond meal (found with specialty flours in some bigger grocery stores, for sure at natural food stores)
- 1/2 cup cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1 tsp ground cinnamon
- pinch of cayenne pepper (up to 1/8 tsp)
- 1 cup granulated sugar
- 1/3 cup canola oil
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1/2 cup confectioners sugar
- 2 TBSP cocoa powder
- 1/2 tsp ground cinnamon
Preheat oven to 350F, and line a muffin pan with cupcake liners (recipe makes 12 cupcakes).
Whisk together coconut milk and ground flaxseeds and allow to sit for 10 minutes.
In another bowl, sift together: all purpose flour, corn flour, almond meal, cocoa,baking powder, baking soda, salt, cinnamon and cayenne.
Whisk sugar, oil, vanilla, and almond extract into the coconut mixture.
Gently add wet to dry and fill cupcake liners 3/4 full. I use an ice cream scoop sprayed with cooking spray to do this. Bake 22-25 minutes–until a toothpick inserted near the center of a cupcake comes out clean. Cool completely on a rack.
Sift a layer of confectioners sugar on the tops of the cooled cupcakes, then sift on cocoa, keeping more to the center, then cinnamon. TADA! Keep ’em in the fridge for a nice cool “hot chocolate.” 😉 A totally yummy way to celebrate 35,000 views!