My goodness, I am really behind on life. Like, really behind. This is last weekend’s post that I’m just getting to!
ANYHOW. I have an audience for vegan cupcakes, so I’m back to vegan form for another stretch, this time with MEXICAN HOT CHOCOLATE cupcakes. I mean, I also had half of a can of coconut milk that needed a home in a baked good, so that totally worked out for me.
I modified the recipe to fit the ingredients on hand, and they turned out to be remarkably delightful.Ingredients:
1 cup coconut milk
1 tablespoon ground flaxseeds
3/4 cup AP flour
1/3 cup ground coconut (my alteration; I )
1/2 cup cocoa poweder
1 tsp baking powder
1/2 tsp baking soda
2/3 tsp salt
2 tsp cinnamon
1/8 tsp ground cayenne pepper
1 cup granulated sugar
1/3 cup canola oil
1 tsp vanilla extract
For the topping:
1/2 cup powdered sugar
2 tbsp cocoa powder
1 tsp cinnamon
Whisk together the coconut milk and flaxseeds, and allow to sit for ten minutes. Preheat the oven to 350 degrees, and line the tins.
In another bowl, sift together the all-purpose flour and finely ground coconut (I put dried shredded coconut through my coffee grinder), cocoa powder, baking powder, baking soda, salt, cinnamon and cayenne.
Whisk the sugar, oil, and vanilla into the coconut milk, and add it to the bowl of dry ingredients, and mix gently. Fill the liners 3/4 of the way full, and bake for 23-25 minutes.
The topping is just a few layers of sifted powder: the first is a “thick” layer of powdered sugar, and the next two are sparse scatterings of cocoa powder and cinnamon.
These are a really nice break from the thick layer of frosting present on most cupcakes, and the coconut makes the chocolate so so delicate.