Chocolate Chipotle Cupcakes

…And they’re vegan?
But of course!
Devily and heavenly. Spicy is the theme for the Muffin Monday Round-Up 03, so gracefully hosted by Uni Tocco Di Zenzero.

Chocolate and chillies aren’t uncommon to some, often found in Mexican desserts, chocolate and chillies really wake up your taste buds. In this recipe, the combination of the chipotle and the cinnamon really remind me of those hot little candy hearts around Valentines day – except with chocolate! And what’s better than chocolate??

I can hardly start spreading the love come winter time when the cocoa really starts to flow.
After all, it’s not called hot chocolate for nothing.

Makes 18 – 20 mini cupcakes
or a dozen big ones
1/4 Cup Margarine
1/3 Cup Sugar
1/4 Cup Brown Sugar
1 teaspoon Cinnamon
1/2 teaspoon Chipolte Powder (cayenne will do in a pinch)
3/4 Cup Unbleached, All Purpose Flour
1/2 Cup Cocoa
2 teaspoons baking powder
1/2 teaspoon salt
Egg replacer to equal one egg (1 teaspoon)
1/3 cup Plus 1 Tbsp Soy Milk (room temperature is best)
Spray oil to coat tins

Preheat the oven to 375ºF
In a large bowl combine the margarine and sugars.
Add the egg replacer and milk. Blend.
Sift and combine the flour, cocoa, chipolte and cinnamon. If you’d like it spicier, go for it… but add it a pinch at a time. You might be surprised what kind of punch these little chillies can pack when they are the star of the show.
Combine until fluffy.
Drop by tablespoons into prepared mini-muffin tin and bake for 8 – 10 minutes.
Cool in the tin for about 2 minutes then completely cool on a rack prior to icing.


1/2 Cup Margarine or vegetable shortening
2/3 Cup cocoa powder
2 Cups powdered sugar
1/3 Cup Soy milk
1 tsp vanilla extract

(1 Tablespoon ground cinnamon hearts for sprinkling)

Melt the shortening. I put it in a small bowl and microwave it, then use a plastic spatula to get it all out into the metal bowl. Add Cocoa and stir. Add powdered sugar and soy milk, then beat on medium for about a minute, or until it’s a good consistency for spreading. Stir in the vanilla extract.

Crush cinnamon hearts with a mortar and pestal or a spice grinder and sprinkle away!

Published by


I'm a chef, food stylist, cancer survivor, recipe developer, art director and photographer. My obsession for food, how it looks and makes me healthier has driven my passion for chronicling my journey through photos. Find more about me on: or my portfolio at:

One thought on “Chocolate Chipotle Cupcakes”

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s