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No Oil Mexican Hot Chocolate Cupcakes topped with Chocolate Avocado Mousse

What you need: 

 

Mexican Hot Chocolate Cupcakes

Preheat oven to 350 degrees. 

 

2/3 cup non-dairy milk (soy, almond, or coconut work well)

1/3 cup non-dairy yogurt (soy, almond or coconut)

½ cup light agave

1 tsp vanilla

1 cup flour

1/3 cup cocoa powder

¾ tsp baking powder

½ tsp baking soda

½ tsp cinnamon

1/8 tsp cayenne (optional)

 

Chocolate Mousse Topping

3 Avocados

¼ cup cocoa powder

1/3 cup Agave

2 tsp vanilla

1 tsp cinnamon

1/8 tsp cayenne (optional)

What you do: 

 

For the cupcakes:

You will need two mixing bowls, one for wet ingredients and one for dry. Place wet ingredients in the first bowl. Mix thoroughly with whisk.  Sift together all dry ingredients into the second bowl. Carefully add the dry ingredients to the wet bowl. Mix with spoon until just combined.  Scoop mixture into a muffin tin lined with cupcake liners. Fill each liner until 2/3 full. Bake at 350 degrees for about 18 minutes.

For the topping:

Using a food processor, process avocados until very smooth. Add cocoa, agave, and vanilla and process again until thoroughly mixed and no green is apparent. Refrigerate until ready to use.

Cool cupcakes and top with mousse

Preparation Time: 
40 min
Cooking Time: 
18 min
Servings: 
10 cupcakes
Recipe Category: 

SO HOW'D IT GO?

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