Smoky Chipotle Chocolate Cupcakes
Turn up the heat with Smoky Chipotle Chocolate Cupcakes! A bold blend of smoky chipotle, cinnamon, and rich chocolate makes these cupcakes irresistibly unique. Perfect for adventurous eaters or special occasions.
Equipment
- Standard muffin tin
- Paper liners
- whisk,
- wire rack
Ingredients
- 1½ cups 188 g all-purpose flour
- ½ cup 40 g unsweetened cocoa powder
- 1 tablespoon 6 g ground chipotle powder
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ¾ cup 170 g nondairy yogurt
- ¾ cup 150 g granulated sugar
- ½ cup 120 ml soy or other nondairy milk
- 1 tablespoon 15 ml pure vanilla extract
Instructions
- Preheat your oven to 350°F (180°C, or gas mark 4).
- Line a standard muffin tin with paper liners.
- In a large mixing bowl, whisk together the flour, cocoa powder, chipotle powder, baking soda, baking powder, cinnamon, and salt until well combined.
- In a medium bowl, mix the yogurt, sugar, nondairy milk, and vanilla extract until smooth.
- Gradually fold the wet ingredients into the dry ingredients.
- Stir gently to combine, but avoid overmixing.
- Divide the batter evenly among the prepared cupcake liners, filling each about ¾ full.
- Bake in the preheated oven for 22 to 25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Let the cupcakes cool completely on a wire rack before decorating or serving.
Notes / Tips / Wine Advice:
Serving Tip:
Dust with a light sprinkle of powdered sugar and cinnamon for an elegant touch, or top with Chocolate Ganache and a slice of Mexican chocolate for a decadent finish.
Wine Advice:
Pair these cupcakes with a rich dessert wine like Banyuls or a smoky Mezcal for a complementary flavor experience.
Nutritional Information
Calories: 200 kcal | Carbohydrates: 34 g | Protein: 3 g | Fat: 6 g | Fiber: 2 g | Sugar: 18 g | Salt: 0.15 mg
