Mexican Hot Chocolate Cupcakes (Vegan) - cooking recipe

Ingredients

Cupcakes:
1 1/2 cups all-purpose flour
1 cup raw cane sugar
1/4 cup unsweetened cocoa powder
1 teaspoon ground cinnamon, or to taste
1 teaspoon baking soda
1/2 teaspoon cayenne pepper, or to taste
1/4 teaspoon coarse kosher salt
1 cup water
1/3 cup natural unsweetened applesauce
1 tablespoon vegetable oil
1 teaspoon vanilla extract
1 teaspoon distilled white vinegar
Frosting:
1 (6 ounce) package semisweet chocolate chips
2 teaspoons vegan margarine (such as Earth Balance(R))
1 teaspoon ground cinnamon, or to taste
1/2 teaspoon cayenne pepper, or to taste

Preparation

Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin lightly or line cups with paper liners.
Stir flour, sugar, cocoa powder, 1 teaspoon cinnamon, baking soda, 1/2 teaspoon cayenne pepper, and salt in a large bowl. Add water, applesauce, vegetable oil, vanilla extract, and vinegar; mix until batter is smooth.
Spoon batter into the prepared muffin cups, filling each 3/4 full.
Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes. Transfer to a wire rack and let cool, at least 15 minutes.
Place chocolate and margarine in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Stir 1 teaspoon cinnamon and 1/2 teaspoon cayenne pepper into the frosting.
Spoon frosting over the cupcakes and swirl around to cover the tops.