I remember my first bite of Mexican chocolate—a perfect mix of deep cocoa, warm cinnamon, and a whisper of spice.
It felt like a hug wrapped in bold flavors. I wanted to bring that same joy to a cupcake—gluten-free, vegan, and unapologetically rich.
This recipe is my love letter to everyone who wants a little adventure with their sweets, no matter your dietary needs.
Tips for Maximum Flavor
- Cocoa Upgrade: Use Dutch-process cocoa for a richer flavor.
- Cinnamon: Freshly ground cinnamon makes a big difference.
- Cayenne: Start small if you’re spice-shy; you can always sprinkle a touch more on the frosting for a kick.
Variations
- Nut-Free: Use rice milk or hemp milk instead of almond milk.
- Extra Spice: Add a pinch of ground nutmeg or cardamom for more warmth.
- Sweetener Swap: Use maple syrup instead of coconut sugar; reduce the milk slightly.
Serving Suggestions
Top these cupcakes with a whipped coconut cream frosting, a sprinkle of cinnamon, and a few chocolate shavings.
Serve with a hot cup of coffee or a chilled glass of almond milk for an irresistible treat.

Gluten-Free Vegan Mexican Chocolate Cupcakes
- Total Time: 30 minutes
- Yield: 12 cupcakes 1x
- Diet: Gluten Free
Description
Spicy, chocolatey, and perfectly moist cupcakes with hints of cinnamon and cayenne—vegan and gluten-free.
Ingredients
Dry Ingredients:
- 1 ½ cups gluten-free all-purpose flour (with xanthan gum)
- ¾ cup coconut sugar
- ⅓ cup cocoa powder (unsweetened)
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ¼ tsp cayenne pepper (adjust to taste)
Wet Ingredients:
- 1 cup unsweetened almond milk (or oat milk)
- ⅓ cup avocado oil (or any neutral oil)
- 2 tsp apple cider vinegar
- 1 tsp pure vanilla extract
- ½ cup applesauce (unsweetened)
Instructions
- Preheat & Prep: Heat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, coconut sugar, cocoa powder, baking powder, baking soda, salt, cinnamon, and cayenne.
- Combine Wet Ingredients: In a separate bowl, mix almond milk, oil, vinegar, vanilla, and applesauce until smooth.
- Bring It Together: Pour the wet ingredients into the dry mix. Stir until just combined—don’t overmix.
- Fill the Liners: Divide the batter evenly among the cupcake liners, filling each about ¾ full.
- Bake: Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Let them cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
These cupcakes keep well for 3 days in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 cupcake
- Calories: 150
- Sugar: 10g
- Sodium: 120mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg