Smoky Chipotle Chocolate Cupcakes
A bold fusion of smoky chipotle, rich chocolate, and warm cinnamon, these cupcakes are perfect for anyone who enjoys a little spice in their sweets. The unique flavor will have everyone guessing what makes them so irresistible!
Equipment
- Muffin tin, Paper cupcake liners, Mixing bowls, Whisk, Measuring spoons, Measuring cups, Toothpick, 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 the 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.
- In a separate bowl, combine the nondairy yogurt, granulated sugar, soy milk, and vanilla extract.
- Gently fold the wet ingredients into the dry ingredients, careful not to overmix.
- Divide the batter evenly among the prepared cupcake liners.
- Bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool on a wire rack before serving.
Notes / Tips / Wine Advice:
Serving Tip:
For extra indulgence, top these cupcakes with Chocolate Ganache (page 74) and a sliver of Mexican chocolate, or simply dust with cinnamon and powdered sugar.
Wine Advice:
A smoky, spicy red wine such as a Tempranillo would pair perfectly with the chipotle heat and chocolate richness.
Nutritional Information
Calories: 190 kcal | Carbohydrates: 34 g | Protein: 3 g | Fat: 6 g | Fiber: 3 g | Sugar: 17 g | Salt: 0.3 g
