Chile Chocolate Cupcakes 
with Cinnamon Buttercream Frosting Recipe - Clean Eating Magazine

Chile Chocolate Cupcakes 
with Cinnamon Buttercream Frosting

We’ve captured the fragrant flavors of Mexican hot chocolate and baked them right into these decadent cupcakes. They’re gluten-free, grain-free and free of all refined sugars – so you can indulge without guilt!
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Chile Chocolate Cupcakes with Cinnamon Buttercream Frosting image

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  • Duration
  • Cook Time
  • Prep Time
  • 8Servings

Ingredients

  • 2 large eggs
  • 1 cup unsalted creamy almond butter
  • 2 tsp pure vanilla extract (TRY: Simply Organic 
Vanilla Extract)
  • 3/4 cup coconut sugar
  • 1/3 cup unsweetened 
cocoa powder
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • 1/2 tsp each ground 
nutmeg and ginger
  • 1/4 tsp sea salt and ground cayenne pepper

FROSTING

  • 1/2 cup coconut sugar
  • 1 stick (1/2 cup) organic unsalted butter
  • 1 tbsp plain unsweetened almond or coconut milk
  • 2 tsp ground cinnamon
  • 1 tsp pure vanilla extract

Preparation

Prepare cupcakes:

  1. Preheat oven to 325°F. In a large bowl, whisk eggs. Stir in almond butter and 2 tsp vanilla and mix until well combined. In a medium bowl, mix together ¾ cup coconut sugar, cocoa powder, 1 tsp cinnamon, baking soda, nutmeg, ginger, salt and cayenne. Add dry ingredients to wet and stir until well combined. Line 8 muffin tins with baking cups and fill three-quarters full with batter. Bake for 25 to 30 minutes, or until a toothpick inserted into center comes out clean. Set aside to cool completely in pan.

Prepare buttercream:

  1. In a blender, blend ½ cup coconut sugar on high for about 1 minute, until mostly powdery. Using a stand mixer or a hand mixer, beat butter and powdered coconut sugar on low until combined, then beat on high until light and airy, about 4 minutes. Stir in milk, 2 tsp cinnamon and 1 tsp vanilla and beat on high for 1 minute more. Spread buttercream over cooled cupcakes.