speedvegan

Chocolate cupcakes, originally uploaded by cloudmonkey.

Geoffrey found this recipe and asked me to make a vegan version. Fortunately, I didn’t have to modify much. The original recipe makes 24 cupcakes, so I halved it. The following recipe will yield 12 cupcakes, but you will have left over filling so feel free to modify that as you wish.

I finally made these for Geoffrey who got stuck at a far away airport for many, many hours today. I’m going to take some with me when I pick him up later. He’ll be over the moon happy ! Wish I could have some too !! I had plenty of batter though…

1 1/2 cups flour
1/4 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup sugar
1 cup cold water
1 tsp apple cider vinegar
1/3 cup canola oil
1 tsp vanilla extract

Filling:
8 oz vegan cream cheese, softened
1/3 cup sugar
1/4 cup plain soy yogurt
1/2 cup vegan chocolate chips

1. Preheat oven to 350 degrees.

2. In a large bowl, sift together flour, cocoa powder, baking soda and salt. Stir in the sugar.

3. Combine the wet ingredients (water, vinegar, oil and vanilla extract) and add to the dry mixture. Stir gently until JUST combined.

4. To make the filling, combine cream cheese, sugar and soy yogurt until creamy. Fold in the chocolate chips.

5. Fill cupcake tins about half full of batter and drop a spoonful of the cream cheese mixture into each one.

6. Bake for 15-20 minute or until toothpick inserted in the cake part comes out clean. Allow to cool before digging in.