Mexican Hot Chocolate Vegan Cupcakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
1 cup white whole wheat flour1 cup unsweetened almond milk1/3 cup applesauce2 tsp vanilla1/3 cup baking cocoa1 heaping tsp cinnamon1 scant tsp nutmeg1/2 cup vegan chocolate chips (or carob chips)3/4 tsp baking soda1/2 tsp baking powder1/4 tsp nusalt1 tsp apple cider vinegarscant 1/2 cup truvia
Preheat oven to 350 degrees. Mix the vinegar with the milk and let sit for five minutes.
Whisk together the milk/vinegar, applesauce, truvia and vanilla. In another bowl, sift together the dry ingredients. Add wet to dry and mix until combined.
Pour batter into greased cupcake molds, top evenly with chocolate chips, and bake for 25 minutes, or until springy. Let cool completely before frosting.
Serving Size: makes 10 cupcakes
Whisk together the milk/vinegar, applesauce, truvia and vanilla. In another bowl, sift together the dry ingredients. Add wet to dry and mix until combined.
Pour batter into greased cupcake molds, top evenly with chocolate chips, and bake for 25 minutes, or until springy. Let cool completely before frosting.
Serving Size: makes 10 cupcakes
Nutritional Info Amount Per Serving
- Calories: 88.9
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 18.3 mg
- Total Carbs: 13.5 g
- Dietary Fiber: 3.4 g
- Protein: 2.4 g
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