Spicy Chocolate Cupcakes With Cayenne Candied Pecans
Ingredients
For the cupcakes:
- 1 cup unsweetened soy milk or your favorite nondairy milk
- 1 tsp apple cider vinegar
- 3/4 cup granulated sugar
- 1/3 cup canola oil
- 1 1/2 tsp pure vanilla extract
- 1 tsp grated orange zest
- 1 cup all-purpose flour
- 1/3 cup unsweetened cocoa powder
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/4 tsp cayenne
For the pecans:
- 1/2 cup pecan pieces
- 1 tsp refined coconut oil
- 2 tbsp pure maple syrup or agave
- 1 tbsp sugar
- 1/4 tsp salt
- 1/8 tsp cayenne pepper
For the chocolate glaze:
- 2/3 cup unsweetened almond milk or your favorite nondairy milk
- 4 oz bittersweet chocolate, finely chopped
- 1 tbsp pure maple syrup
Instructions
Make the cupcakes:
- Preheat the oven to 350°F. Line a standard-size muffin tin with paper or foil cupcake liners. Spray lightly with cooking spray.
- In a large bowl, whisk together the milk and vinegar and set aside for a few minutes to curdle.
- Add the sugar, oil, and vanilla extract to the milk mixture and mix vigorously until foamy. Mix in the orange zest. Sift in the flour, cocoa powder, baking soda, baking powder, salt, and cayenne. Mix until no large clumps of flour are left.
- Fill the lined muffin cups three-quarters of the way. Bake until a toothpick inserted into the center comes out clean, 18 to 20 minutes. Transfer to a cooling rack and let cool completely. Remove from pan when they are cool enough to handle.
Make the pecans:
- Have ready a plate lined with parchment. Preheat a small pan over medium heat. Toast the pecans for 2 minutes. Add the coconut oil and toss to coat. Stir in the maple syrup, sugar, salt, and cayenne and cook until bubbly, about 2 minutes. Spread the coated pecans onto the parchment and let cool.
Make the chocolate glaze:
- In a small pan, bring the milk to a boil over medium heat. Turn off the heat and use a rubber spatula to stir in the chocolate and maple syrup, until smooth. Let cool for about 15 minutes.
Assemble:
- Break the pecans apart into smaller pieces. Spoon the glaze onto the cooled cupcakes. Top with the pecans. Set aside in a cool place to let the chocolate set before serving.
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