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. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
2. 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. 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. 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.
5. 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 per serving