The English Vegan

Simple and Delicious Vegan Baking and Cooking

Mexican Chocolate Cupcakes with Salted Caramel Buttercream

One of my favourite and most requested recipes is the Mexican chocolate cookies from The Post Punk Kitchen run by vegan legend Isa Chandra. I make these cookies a lot and absolutely love the combination of chocolate, cinnamon and chilli. I wanted to do something different with these flavours and I also had some caramel left over from my sticky hazelnut bread (clink the link for caramel recipe) and wanted to incorporate it into the recipe, so that is how I came up with the combination of spicy chocolate cupcake and rich, sweet caramel icing. What makes these cakes so good is that the chilli in the cupcake balances the sweetness of the frosting meaning these aren’t sickly sweet and the cinnamon adds a mysterious flavour which makes these cupcakes more interesting and grown-up than a standard chocolate cupcake. I use a salted caramel flavour from waitrose, but if you aren’t able to get this you can either make a vanilla buttercream and drizzle the caramel on top, or mix the caramel into the buttercream. The cupcakes that I have used here are from Vegan cupcakes take over the world 

Mexican Chocolate Cupcakes with Salted Caramel Buttercream

Mexican Chocolate Cupcakes with Salted Caramel Buttercream

Ingredients

  • Cupcakes:
  • 1 cup soy milk
  • 1 tsp apple cider vinegar
  • 3/4 cup sugar
  • 1/3 cup oil
  • 1 tsp pure vanilla extract
  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 3/4 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp fine sea salt
  • 1 tsp ground cinnamon
  • 1/2 tsp cayenne pepper
  • Buttercream:
  • 1/3 cup margarine, softened
  • 1 cup icing sugar, sifted
  • 1 tsp caramel flavour
  • 1 tbsp soy milk

Instructions

  1. Cupcakes:
  2. Pre-heat oven to 180C and line a 12 hole cupcake tin
  3. Whisk together the soy milk and vinegar in a large bowl; set aside for a few minutes for the milk to curdle.
  4. Add the sugar, oil and vanilla extract and beat until foamy.
  5. In a seperate bowl mix together the flour, sugar, cocoa powder, cinnamon, cayenne, salt and raising agents
  6. Mix the milk mixture into the dry ingredients until the batter no large lumps remain
  7. Pour the batter into the cases about 3/4 way up, I find it easier to use a jug
  8. Bake for 18-20 minutes until a skewer inserted into the middle of a cupcake comes our clean
  9. Buttercream:
  10. Beat the margarine until its soft
  11. Mix in the icing sugar a little at a time until smooth
  12. Add the milk and caramel flavour
  13. Once the cupcakes are cool decorate with the buttercream and drizzle with caramel
http://theenglishvegan.com/mexican-chocolate-cupcakes-with-salted-caramel-buttercream/

 

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