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Mexican Hot Chocolate Vegan Cupcakes is for Dessert.

Mexican Hot Chocolate Vegan Cupcakes takes 5 minutes to prepare.

Mexican Hot Chocolate Vegan Cupcakes takes 25 minutes to cook.

Mexican Hot Chocolate Vegan Cupcakes makes 10 servings.

The ingredients for Mexican Hot Chocolate Vegan Cupcakes are:

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

Here is how you make Mexican Hot Chocolate Vegan Cupcakes:

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

The nutritional information for Mexican Hot Chocolate Vegan Cupcakes is:

• 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

The dietary needs meet for Mexican Hot Chocolate Vegan Cupcakes is Vegan