Chipotle Dark Chocolate Cupcakes
Serves: 3
Mohammad Wiegand
1 January 1970
Based on User reviews:
56
Spice
55
Sweetness
61
Sourness
43
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
3 cup
Granulated Sugar1 cup
Cocoa Powder1 tsp
Baking Powder1 tsp
Chipotle (powder)1 tsp
Ground Cinnamon1 tsp
Sea Salt1 tsp
Xanthan Gum3 cup
Soy Milk1 cup
Canola Oil1 cup
Espresso1 tbsp
Vanilla Extract1 tbsp
Vinegar8 cups
Powdered SugarDirections:
1
Fill the cupcake liners three-quarters-full with batter
2
For the cupcakes: Preheat the oven to 350 degrees F
3
Line a standard cupcake or muffin pan with 12 cupcake liners
4
In medium bowl, whisk together with an electric mixer or hand whisk the flour mix, granulated sugar, cocoa, baking powder, chipotle powder, cinnamon, salt and xanthan gum until well integrated
5
Add in the soy milk, oil, espresso, vanilla and vinegar, and mix until smooth
6
Place 1 chunk of chipotle chocolate into the center of each cupcake and bake until baked through, 13 to 15 minutes
7
Cool the cupcakes completely
8
For the buttercream: Whip the powdered sugar, cocoa, butter spread, soy milk and vanilla with an electric mixer until light and fluffy
9
Put into a pastry bag and cut 1/2-inch off the tip
10
To assemble: Generously frost the top of each cupcake with the chocolate buttercream frosting