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recipe image Vegan Mexican-Style Chocolate Cupcakes

Vegan Mexican-Style Chocolate Cupcakes

Vegan Mexican-Style Chocolate Cupcakes

These Vegan Mexican-Style Chocolate Cupcakes have a bit of cinnamon in the batter and a hint of cayenne in the frosting to set them apart from ordinary chocolate cupcakes. Country Crock Plant Butter and coconut milk make these vegan cupcakes super moist and delicious.

These Vegan Mexican-Style Chocolate Cupcakes have a bit of cinnamon in the batter and a hint of cayenne in the frosting to set them apart from ordinary chocolate cupcakes. Country Crock Plant Butter and coconut milk make these vegan cupcakes super moist and delicious.

  • Prep time20 min
  • Cooking time20 min
  • PortionsPortions 12

Ingredients

Cupcakes
  • 2 tablespoons flax meal
  • 1/3 cup water
  • 1 cup granulated sugar
  • 3/4 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1 teaspoon ground cinnamon
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup canned coconut milk
  • 1/3 cup Country Crock® Plant Butter with Avocado Oil Sticks, melted
  • 1 teaspoon pure vanilla extract
  • 1/2 cup vegan mini chocolate chips (optional)
Frosting
  • 2 sticks (1 cup) Country Crock® Plant Butter with Avocado Oil Sticks
  • 1 package (16 oz.) confectioners' sugar
  • 1/2 cup unsweetened cocoa powder
  • 3 tablespoons canned coconut milk
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon cayenne pepper (optional)

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Instructions

Cupcakes
  1. Preheat the oven to 350°F. Line a 12-cup muffin pan with cupcake liners.
  2. Combine flax meal and water in small bowl and let stand 10 minutes.
  3. Combine sugar, flour, cocoa powder, cinnamon, baking powder and baking soda in a large bowl.
  4. Stir in flax meal mixture, coconut milk, Country Crock Plant Butter, and vanilla until just combined.
  5. Spoon about ¼ cup batter into each muffin tin.
  6. Bake for 18-21 minutes, or until a toothpick inserted in centers comes out clean. Cool completely in pan before removing and frosting.
Frosting
  1. Beat Country Crock Plant Butter with an electric mixer on medium speed about 2 minutes or until creamy.
  2. Add confectioners’ sugar, cocoa powder, coconut milk, vanilla, cinnamon and cayenne. Beat on low speed for 30 seconds, then increase to high speed and beat for 1 minute.
  3. Pipe or spread frosting generously on cupcakes.