Vegan Spicy Cupcakes {AKA Mexican Hot Chocolate Cupcakes}

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This recipe for Vegan Spicy Cupcakes (or Mexican Hot Chocolate cupcakes) is so awesome. I mean--HOT cupcakes! That's so cool. (pun intended)

I’m not entirely sure if I’ve told you guys this, but I’m kind of in love with spicy things. Like “kind of” is a total understatement. I’m kind of obsessed. I’m like Bubba from Forest Gump–I can name 800 ways to eat spicy (and I can cook ’em all, too). Even Vegan Spicy Cupcakes {AKA Mexican Hot Chocolate Cupcakes}. I made this recipe some years ago when I was really craving a little chocolatey hot stuff (you know, chocolate with a little heat–it’s just a craving sometimes!). It was so good, I’ve made it many times since. And the result is always amazing.

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The cool thing about this recipe is that it’s pretty-much un-mess-up-able. You can’t make it too spicy, the balance of the chocolate just out-weighs it. And you certainly can’t make it not-spicy-enough because the subtle cinnamon really just makes the cayenne so vivid. The only problem I’ve ever had was the time that I didn’t make a double batch to feed all the people that decided to have seconds (I thought I was the only one in love with these, but apparently not).

vegan spicy cupcakes (aka mexican hot chocolate cupcakes) fb

Vegan Spicy Cupcakes {AKA Mexican Hot Chocolate Cupcakes}

how to make spicy cupcakes feature
Yield: 24

Vegan Spicy Cupcakes {AKA Mexican Hot Chocolate Cupcakes}

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

I can name 800 ways to eat spicy (and I can cook 'em all, too). Even Vegan Spicy Cupcakes {AKA Mexican Hot Chocolate Cupcakes}.


  • Cupcakes
  • 2 cups flour
  • 1 cup granulated sugar
  • 2 tspn cayenne powder
  • 1/2 cup oil
  • 1 cup water
  • 1/2 tspn salt
  • 1 tspn baking soda
  • 1 tspn cinnamon
  • 1 tblspn cocoa powder
  • Icing
  • 4 cans coconut milk
  • 2 cup powdered sugar
  • 1/4 tspn cayenne powder
  • 1/2 tspn cocoa powder
  • 1/4 tspn cinnamon
  • 24 maraschino cherries


  1. To make the cupcakes, preheat oven to 350-degrees.
  2. Grease muffin tin or put cupcake liners in and grease them, whatever. Set aside.
  3. Mix all the dry ingredients together in a medium bowl except for the chocolate chips.
  4. Mix all the wet ingredients together in another medium bowl.
  5. Mix dry ingredients into wet ingredients in 1/3 cup increments. Or, if you’re impatient, like me, just dump everything together.
  6. Blend until batter is smooth.
  7. Fill muffin tins approximately 3/4 full, but be prepared–this stuff rises funny in the center, so you might have a funny hump (or maybe it’s just me).
  8. Bake for 20-25 minutes, or until toothpick inserted into the centermost cupcake comes out clean.
  9. Remove from oven and allow to cool in pan for 10 minutes.
  10. To make the icing, open your coconut milk cans and scoop the thick cream part into a bowl, trying to get as little of the coconut water as possible. Discard coconut water or just set aside for chugging later, whatever.
  11. Add the other ingredients.
  12. Mix on high 2-3 minutes with a hand mixer until it becomes stiff and fluffy.
  13. Slap some icing on top of each cupcake (you can pipe it, but I was in a hurry and just used a knife this time).
  14. Top each cupcake with a maraschino cherry.
  15. Get a glass of water ready, because you're gonna need it. LOL!

Did you make this recipe?

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vegan Mexican hot chocolate cupcakes sq

So, what do you think? Brave enough to give it a try? I’m telling you, if you like spicy…this is something you will want on your tongue. Your tastebuds can thank me by leaving a comment below…heh.

Thank you for sharing!

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