No Oil Mexican Hot Chocolate Cupcakes topped with Chocolate Avocado Mousse | VegWeb.com, The World's
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...
Ingredients
- 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)
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