Mexican Hot Chocolate Vegan Cupcakes
Nutritional Info
- Servings Per Recipe: 10
- 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
View full nutritional breakdown of Mexican Hot Chocolate Vegan Cupcakes calories by ingredient
Number of Servings: 10
Ingredients
-
1 cup white whole wheat flour
1 cup unsweetened almond milk
1/3 cup applesauce
2 tsp vanilla
1/3 cup baking cocoa
1 heaping tsp cinnamon
1 scant tsp nutmeg
1/2 cup vegan chocolate chips (or carob chips)
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp nusalt
1 tsp apple cider vinegar
scant 1/2 cup truvia
Directions
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