Mexican Hot Chocolate Cupcakes

Name: Mexican Hot Chocolate Cupcakes
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 7
Cuisine: American
Ingredients: 177 milliliters All Purpose Flour; 1 teaspoon almond extract; 59 milliliters Almond Meal; 1 teaspoon baking powder; 1 teaspoons baking soda; 118 milliliters butter or margarine, room temperature; 79 milliliters Canola Oil; 118 milliliters Cocoa Powder; 237 milliliters Coconut Milk; 710 milliliters confectioners sugar; 2 Tbsps corn flour or very fine cornmeal; 237 milliliters Granulated Sugar; 0 teaspoons ground cayenne pepper (more or less to taste); 1 teaspoon ground cinnamon; 1 Tbsp ground flaxseeds; 1 Tbsp milk or soymilk; 1 teaspoons salt; 1 teaspoon vanilla extract

The recipe Mexican Hot Chocolate Cupcakes is ready in around 25 minutes and is definitely a tremendous vegetarian option for lovers of American food. One portion of this dish contains about 5g of protein, 35g of fat, and a total of 695 calories. This recipe serves 7. This recipe covers 9% of your daily requirements of vitamins and minerals. If you have all purpose flour, butter, cocoa powder, and a few other ingredients on hand, you can make it.