Mexican Hot Chocolate Cupcakes (Vegan)

• Cupcakes:
• 1 1/2 cups all-purpose flour
• 1 cup raw cane sugar
• 1/4 cup unsweetened cocoa powder
• 1 teaspoon ground cinnamon, or to taste
• 1 teaspoon baking soda
• 1/2 teaspoon cayenne pepper, or to taste
• 1/4 teaspoon coarse kosher salt
• 1 cup water
• 1/3 cup natural unsweetened applesauce
• 1 tablespoon vegetable oil
• 1 teaspoon vanilla extract
• 1 teaspoon distilled white vinegar
• Frosting:
• 1 (6 ounce) package semisweet chocolate chips
• 2 teaspoons vegan margarine (such as Earth Balance(R))
• 1 teaspoon ground cinnamon, or to taste
• 1/2 teaspoon cayenne pepper, or to taste

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin lightly or line cups with paper liners.
2. Stir flour, sugar, cocoa powder, 1 teaspoon cinnamon, baking soda, 1/2 teaspoon cayenne pepper, and salt in a large bowl. Add water, applesauce, vegetable oil, vanilla extract, and vinegar; mix until batter is smooth.
3. Spoon batter into the prepared muffin cups, filling each 3/4 full.
4. Bake in the preheated oven until tops spring back when lightly pressed, about 25 minutes. Transfer to a wire rack and let cool, at least 15 minutes.
5. Place chocolate and margarine in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Stir 1 teaspoon cinnamon and 1/2 teaspoon cayenne pepper into the frosting.
6. Spoon frosting over the cupcakes and swirl around to cover the tops.

flour, cane sugar, cocoa, ground cinnamon, baking soda, cayenne pepper, coarse kosher salt, water, natural, vegetable oil, vanilla, white vinegar, frosting, chocolate chips, margarine, ground cinnamon, cayenne pepper

Taken from www.allrecipes.com/recipe/260788/mexican-hot-chocolate-cupcakes-vegan/ (may not work)