MEXICAN HOT CHOCOLATE CUPCAKES

So Mike started work this week and everything is going well. We finally got his work permit! It was a bit of a frustrating time as the lady handling Mike’s work permit was not acting professionally but there is no one you can call or report this to. Fortunately for us she became ill (and I know how terrible that sounds) and someone else took over. They fixed the mistake in a week, it really was an easy one. So here we are! Income is heading our way and we’re feeling so much more secure in Germany. Time for cupcakes right????

I made these cupcakes from VCTOTW for a friends birthday. They were having burritos and cake but are not vegan so I thought I should take something along for us. These cupcakes were yummy. I don’t think I put enough chilli powder in as they didn’t give the heat punch I was looking for. So I will be upping that next time. But I had to play it safe to start with! They did, however, have a fantastic texture. I loved the grittiness of these babies. The almond meal was such a good touch. It’s not a smooth chocolate cake and it makes them all the more exciting. This makes them interesting and perfect for when you don’t have time to ice a cupcake or you want them to travel easily.

Ingredients

• 1 cup coconut milk

• 1 tbsp ground linseed

• 3/4 cup all-purpose flour

• 2 tbsp corn flour

• 1/4 cup ground almonds

• 1/2 cup cocoa powder

• 1 tsp baking powder

• 1/2 tsp baking soda

• ¾ tsp salt

• 1 tsp ground cinnamon

• pinch cayenne pepper

• 1 cup sugar

• 1/3 cup canola oil

• 2 teaspoon vanilla essence

Topping

• powdered sugar

• cocoa

• ground cinnamon

Directions

Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule by Isa Chandra Moskowitz and Terry Hope Romero. Recipe can also be found on scribd.com