Mexican Hot Chocolate Cupcakes

One of my favourite drinks at our cafe, apart from my initial cup 'o mud which is a neccessity of a morning to get me going (just ask our waitresses Kirsty or Sonia about the colour of my coffee ;D), is our Mexican Hot Chocolate. It's so rich with chocolate and cinnamon and has a texture to it thats just amazing. Made with oat milk, it's part of my every lunchtime ritual. So I was very excited to find this recipe for Mexican Hot Chocolate Cupcakes in the Vegan Cupcakes book.

I made it without the cayenne pepper and with vanilla instead of the almond essence. I also left out the fine ground cornmeal and just added a little extra almond meal. And the result? They are soooooo awesome! Thick, dense and incredibly moist they are so chocolatey it's like chocolate heaven. They have a mild hint of cinnamon which gives it an exotic taste that's just so good! (Can you tell I really, REALLY like these ones!).

They're iced with Rich Chocolate Ganache Topping (pg 143) and then sprinkled with cinnamon sugar. So yumm!