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These Gluten-Free Mexican Hot Chocolate Cupcakes have subtle hints of cinnamon and cayenne and will make any chocolate-lover swoon. Each cupcake is topped with a smooth, creamy, dairy-free cayenne chocolate buttercream.

If you’re looking for a more traditional chocolate cupcake recipe you might like my gluten free chocolate cupcakes. My gluten free vanilla cupcakes are equally scrumptious and a reader favorite.

For more cupcake recipes visit my Gluten Free Desserts section.

Gluten Free Mexican Hot Chocolate Cupcakes

If any cupcake can be considered “sexy”, it’s these Gluten-Free Mexican Hot Chocolate Cupcakes. They are perfect in every way, from the texture to the flavors.

When you bite into one of these cupcakes your taste-buds immediately are satisfied with chocolate perfection and then they’re finished with a little kick from the cayenne.

I’ve had several delicious Mexican hot chocolates in my life-time (and some not so goods one’s) and these Gluten-Free Mexican Hot Chocolate Cupcakes are the cupcake version of the popular comforting beverage.

And, it’s a cupcake, so you know it’s a winner already. I haven’t met a cupcake I didn’t like.

Gluten Free Mexican Chocolate Cupcakes

The day I made these for photographing we had friends over. One of my friends is super particular about desserts. That friends tried these cupcakes and said this was the best Mexican Hot Chocolate “anything” that he had ever eaten. It can be hard to get the cayenne just right.

Sometimes people add too much, or not enough and it doesn’t work well with the chocolate and vanilla flavors.

These cupcakes have a little cayenne in both the cupcake and the frosting, creating a consistent flavor throughout without dominating the other flavors in the cupcake. Even people who don’t like “spicy” foods will love these cupcakes.

Gluten Free Flour for Cupcakes

If you can’t find Ryze flour, you can use my gluten free flour blend or Bob’s Red Mill 1-to-1 Gluten Free Flour Blend. If you use a different flour blend please come back and tell me which one you used and how it turned out.

This recipe is quite easy and can be whipped up in no time. Don’t let the number of ingredients fool you. If you lay out your ingredients in order of use, you can have these in the oven by the time it’s done pre-heating. Mixing the frosting is simple with hand beaters or a KitchenAid mixer.

If you like these cupcake’s you’ll probably love my Gluten-Free Chocolate Cake, and my Gluten-Free Caramel Macchiato Cake.

Did you make these Mexican hot chocolate cupcakes? Please leave a comment below letting me know what you thought.

Yield: 12

Gluten-Free Mexican Hot Chocolate Cupcakes

Name: Gluten-Free Mexican Hot Chocolate Cupcakes
Prep time: 25 min
Cook time: 22 min
Total time: 47 min
Yield: 12
Cuisine: American
Ingredients: For the cupcakes:; ½ cup vegetable oil; ½ cup granulated sugar; 2 eggs, room temperature; 1 teaspoon gluten-free vanilla extract; 1/3 cup dairy-free milk; 1 ½ cups gluten-free flour; ¼ cup unsweetened cocoa; 1 teaspoon gluten-free baking powder; ¼ teaspoon baking soda; 1 teaspoon cinnamon; 1 teaspoon cayenne pepper; ½ teaspoon salt; ¼ cup hot water; For the frosting:; ½ cup dairy-free butter, softened; 1 teaspoon gluten-free vanilla extract; 2 tablespoon unsweetened cocoa; 3 cups powdered sugar; 2 tablespoons dairy-free milk; optional: 1/4 teaspoon cayenne

Prep Time 25 minutes

Cook Time 22 minutes

Total Time 47 minutes

Ingredients

For the cupcakes:
½ cup vegetable oil
½ cup granulated sugar
2 eggs, room temperature
1 teaspoon gluten-free vanilla extract
1/3 cup dairy-free milk
1 ½ cups gluten-free flour
¼ cup unsweetened cocoa
1 teaspoon gluten-free baking powder
¼ teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon cayenne pepper
½ teaspoon salt
¼ cup hot water
For the frosting:
½ cup dairy-free butter, softened
1 teaspoon gluten-free vanilla extract
2 tablespoon unsweetened cocoa
3 cups powdered sugar
2 tablespoons dairy-free milk
optional: 1/4 teaspoon cayenne

Instructions

Preheat oven to 350º F. Line a 12-serving cupcake pan with paper or foil liners; set aside.
In a large mixing bowl, cream oil and sugar together until well combined, and sand-like.
Add eggs, one at a time, mixing until well incorporated.
Add vanilla and dairy-free milk and beat just until combined.
Add flour, cocoa, baking powder, baking soda, cinnamon, cayenne, and salt. Mix on low until well combined.
Pour in the hot water and mix until combined and batter is smooth.
Fill cupcake liners about ¾ full (approximately ¼ cup of batter).
Bake 20 – 22 minutes, or until toothpick inserted in the center of a cupcake comes out clean.
Allow cupcakes to cool completely before frosting.
For frosting, cream butter and vanilla. Add cocoa and beat until combined. Add in powdered sugar one cup at a time, alternating with dairy-free milk. Continue to beat with an electric mixer until smooth.
Frost cupcakes.
Store in an airtight container for up to 4 days.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 374Total Fat: 18gSaturated Fat: 6gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 52mgSodium: 234mgCarbohydrates: 50gFiber: 1gSugar: 35gProtein: 4g

This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.

pinterest pin for mexican hot chocolate cupcakes

Comments

Rebecca @ Strength and Sunshine

February 13, 2017 at 6:43 am

How fun! A little spice is always exciting!

Sarah @ Accidentally Crunchy

February 13, 2017 at 7:55 am

These are such adorable cupcakes with the cinnamon stick added on top! Sounds yummy

Elizabeth DiBurro

February 13, 2017 at 9:46 am

I would never think to add cayenne to a cupcake recipe, but I bet it’s amazing! I can’t wait to try it! Thanks for the recipe.

Kelly @ TastingPage

February 13, 2017 at 1:08 pm

I love a little spice with my chocolate, not to mention a great cinnamon stick on top!

Chandice Probst

February 13, 2017 at 2:38 pm

What a great recipe! I love Mexican hot chocolate!

Alexa

February 13, 2017 at 2:39 pm

From the sounds of it … these are the bomb! From the looks of it, you have nailed the perfect Gluten Free Mexican Hot Chocolate Cupcakes. Tucking this one away!

Laura | Petite Allergy Treats

February 13, 2017 at 6:39 pm

You had me at chocolate! Annd then you had to go and take some beautiful photography to reaaaally make me want a cupcake! 😀

Amanda

February 13, 2017 at 7:04 pm

What a great flavor profile. I love Mexican Hot Chocolate and anything in cupcake form is awesome!

lauren

February 14, 2017 at 6:00 am

These cupcakes are gorgeous!

Megan

February 14, 2017 at 12:18 pm

I’ve always wanted to try a chocolate dessert with cayenne in it. Thanks!

Nicole Dawson

February 14, 2017 at 1:08 pm

Cayenne & chocolate pair so wonderfully! Just love that combination and I love your photos too

Alisa Fleming

February 15, 2017 at 7:04 am

Wow, these are stunning Chrystal! I can’t believe how beautifully they rose up and that frosting looks divine!

Jessi Gray

June 2, 2019 at 10:02 am

What type of dairy free milk did you use for these?

- chrystal
  
  June 3, 2019 at 12:01 pm
  
  Hi Jessi,
  We like to use almond milk. I’ve also used flaxseed milk. I hope that helps!
  
  Best,
  Chrystal
  
Angel

September 2, 2019 at 11:11 am

Does the milk need to be dairy free? Can it be whole milk or lactate milk?

- chrystal
  
  September 2, 2019 at 11:17 am
  
  Hi Angel,
  You can use regular milk in this recipe. I haven’t tried lactate milk in it.
  
  Best,
  Chrystal
  
Leah

September 23, 2019 at 4:41 pm

Do you think an egg replacer would work for this as a substitute for the two eggs?

- chrystal
  
  September 23, 2019 at 7:09 pm
  
  Hi Lean,
  I haven’t tried egg replacer in this recipe. I have tried chia eggs and they worked really well. Let me know how they turn out if you try egg replacer.
  
  Best,
  Chrystal
  
  - Leah
    
    September 26, 2019 at 9:48 am
    
    Thank you so much for your quick response!! What dairy free butter did you use?
    
    - chrystal
      
      September 26, 2019 at 2:42 pm
      
      I like to use earth balance buttery spread.
      
      Best,
      Chrystal
      
Benjamin

January 13, 2020 at 1:05 pm

Hi Chrystal,

You mention that the frosting is a cayenne chocolate one but there is no cayenne listed in the ingredient list for the frosting. How much cayenne would you put in? (I am guessing a 1/4 to 1/3 tsp would suffice?)

- chrystal
  
  January 13, 2020 at 4:37 pm
  
  Hi Ben,
  The cayenne in the frosting is optional. I just updated the card. Thanks for the catch. I’d use 1/4 teaspoon.
  
  Best,
  Chrystal

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