Mexican Hot Chocolate Cupcakes
Chocolate Cake
2 cups Non-Dairy Milk
(Almond, Soy, Rice)
2 tsp Apple Cider Vinegar
2/3 cup oil
3 tsp vanilla
1 1/2 cup sugar
2 cup flour
2/3 cup + 2 Tbsp Cocoa
4 Tbsp Instant Coffee or
Instant Espresso (optional)
1 1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
Add 1 tsp of cinnamon
1/4 tsp Chili Powder
1/4 tsp Cayenne
Active Time: 20 Minutes
In Active Time: 30 Minutes
Yields: 2 9-inch Cakes
Directions:
Preheat oven to 350. In
a liquid measuring cup pour the "milk" and the teaspoon of apple
cider vinegar and put aside. Meanwhile in the bowl of the mixer, sift together
all of the dry ingredients. Add the "milk," the oil, the sugar, and
vanilla and mix together. Do not over mix. Pour the batter into two greased and
lined with parchment 8 inch round cake pans, about a third to half of the
way. Bake the cake for 25-30 minutes or until a toothpick comes out clean. Let
the cakes cool completely
Chocolate Cinnamon Frosting
1 Cup Butter (2 sticks cool)
4 Cups confectioners Sugar
sifted
1 tsp vanilla
3-5 Tbsp water
1 tsp of Cinnamon
1/3 cup of chocolate
Directions:
In a stand mixer, place the
butter and vanilla and give it a quick mix. Add the confectioners sugar 2 cups
at a time and whip for 3-5 minutes until the frosting is creamy and whipped
texture.If the frosting is too thick add water one tablespoon at a time until
you reach desired texture.
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