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Mexican hot chocolate is a favorite treat around here, as is a delicious cake so what’s better than combing them? Sourdough cupcakes! In Mexico it’s hard to find a candy that doesn’t have chili in it. My lovely taste testers also known as my oldest girls liked this twist on chocolate cupcakes. They advised me on each batch as they came out of the toaster oven, telling me if they needed more a “kick”. The last batch was the winner. This recipe makes great cupcakes or cake. Frosted or plain both are delicious. (Frosting recipe to come soon.)
Mexican Chocolate Cupcakes
makes 16 cupcakes or one 9 by 13 cake
1 cup starter
2 1/2 cups whole wheat flour
3/4 cup cocoa powder
1 cup sucant
1 tsp baking soda
1/2 cup coconut oil, melted
1 cup full fat coconut milk
2 TBS vanilla
4 tsp cinnamon
2 tsp paprika
1/2 tsp salt
2 eggs, beaten
Mix your starter, flour and coconut milk together in a bowl until incorporated. Cover with plastic wrap or a towel. Let is sit for at least 8 hours or up to 24.
Preheat at 350 F. Grease your muffin tins or cake pan.
In a separate bowl beat the eggs, coconut oil, suacant, vanilla and spices together. Add sourdough mixer, salt and baking soda. Beat until smooth.
Pour into the prepared tins/pan. For the cupcakes bake 15 to 20 minutes. For a cake bake for 20 to 25 minutes or until the toothpick/fork comes out clean. Remove the cupcakes from the tins to cool. Frost when cool.