Chocolate Cupcakes With Cinnamon Frosting


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When it comes to deserts there’s nothing like a great batch of cupcakes. Now chocolate cupcakes are even better but when I came across this recipe for chocolate cupcakes with cinnamon frosting I just had to share them with everyone. These were made for Cinco de Mayo and with some of the ingredents you can see why. I think these can diffently be considered to have a Mexican flavor.



Cupcakes (makes 24)

2.5 c. flour
2 c. sugar
¾ c. cocoa
2 tsp. baking soda
½ tsp. salt
2 tsp. cinnamon
1 ½ tsp. chili powder
2 tsp. cayenne pepper (you could use a bit less if you are very sensitive to spices)
1 ½ tsp. espresso powder
2 c. warm water
2 Tbs. apple cider vinegar
1/2 c. vegetable oil
1 Tbs. vanilla
Cinnamon “Buttercream” Frosting
1 stick vegan butter substitute
3 c. powdered sugar
1 ½ tsp. vanilla
1 ½ tsp. cinnamon (plus extra to sprinkle on top)
2 Tbs. almond milk

…More at Vegan Fresh: Mexican Chocolate Cupcakes with Cinnamon Frosting Cupcake Instructions:

  • Preheat oven to 350° F.
  • In a medium bowl combine flour, sugar, cocoa, baking soda, salt, and spices.
  • Add warm water, apple cider vinegar, oil, and vanilla, stirring until well combined.
  • Pour batter into lined muffin pans, filling each ¾ of the way full.
  • Bake for 15-20 minutes or until a knife inserted comes out clean.
  • Cool before icing.


Frosting Instructions:

  • Whip room temperature butter substitute until light and fluffy.
  • Add powdered sugar gradually.
  • Add vanilla, cinnamon, and almond milk as necessary until desired consistency is achieved.
  • Frost cupcakes and sprinkle a dash of extra cinnamon on top of each cupcake to garnish.


Although these do sound good I don’t know if I will try them or not as I don’t like spicy food that much but they might be just as good if you leave out the chili and cayenne of course they wouldn’t be Mexican then. What do you think or have you tried these if so tell us how there were.


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