I veganized an old family recipe and it was a huge success. These are classic chocolate cupcakes with a chocolate chip cheesecake center. Popular with omnivores, as well as vegans!
Ingredients
- 1.5 cups all-purpose flour
- 1 cup white sugar
- 0.25 cups unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.5 teaspoons salt
- 1 cup water
- 0.33 cups vegetable oil
- 1 tablespoon white vinegar
- 1 teaspoon pure vanilla extract
Instructions
-
1
Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
-
2
Combine flour, sugar, cocoa, baking soda, and salt for cupcakes together in a bowl. Add water, oil, vinegar, and vanilla and beat until combined; be careful not to overmix.
-
3
Beat vegan cream cheese and sugar for filling together in a separate bowl until smooth. Add vegan yogurt, cornstarch, vanilla, and salt and beat until combined. Fold in chocolate chips.
-
4
Fill each prepared muffin cup 2/3 full with chocolate batter. Spoon a heaping tablespoon of the cream cheese mixture on top of the chocolate batter. Sprinkle the remaining sugar on top.
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5
Bake in the preheated oven until both the cake and filling appear set, about 20 minutes. Remove from the oven and let cool completely, about 30 minutes; these taste best when completely cooled.
Nutrition Facts
Per serving
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