Mexican Hot Chocolate Cupcakes with Whipped Cream (vegan) Recipe | Yummly

Mexican Hot Chocolate Cupcakes with Whipped Cream (vegan)

FOOD52
18Ingredients
50Minutes
250Calories
Read Directions
Add to Meal Planner

Add to Meal Planner

Ingredients

US|METRIC
  • 1 cup non dairy milk (soy, almond, cashew, walnut, etc)
  • 1 teaspoon apple cider vinegar
  • 3/4 cup cane sugar (vegan, or florida crystals)
  • 1/3 cup canola oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup all-purpose flour
  • 1/2 cup dark cocoa powder
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground cayenne pepper
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 can full fat coconut milk (refrigerated at least 4 hours, overnight preferred)
  • 3 tablespoons agave nectar
  • 1 teaspoon vanilla extract
  • 3 tablespoons corn starch
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    NutritionView More

    250Calories
    Sodium7% DV170mg
    Fat23% DV15g
    Protein6% DV3g
    Carbs9% DV28g
    Fiber12% DV3g
    Calories250Calories from Fat140
    % DAILY VALUE
    Total Fat15g23%
    Saturated Fat8g40%
    Trans Fat
    Cholesterol
    Sodium170mg7%
    Potassium190mg5%
    Protein3g6%
    Calories from Fat140
    % DAILY VALUE
    Total Carbohydrate28g9%
    Dietary Fiber3g12%
    Sugars14g28%
    Vitamin A2%
    Vitamin C4%
    Calcium8%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    PlanShop