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!
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.