Black Bottom Vegan Cupcake Recipe

Black Bottom Cupcakes Vegan Cream Cheese Mixture Ingredients

16 oz Vegan Cream cheese, -room temperature
1/4 c soy yogurt
2/3 c Organic Unbleached Sugar
1/8 t Salt
12 oz non-dairy chocolate chips

Black Bottom Cupcakes Flour Mixture Ingredients

3 c Flour, all-purpose
1 1/2 c Organic Unbleached Sugar, granulated
1/4 cup molasses
2 t Baking soda
1/2 c Cocoa, or more -to taste
1/8 t Salt

Black Bottom Cupcakes Liquids Ingredients

1 1/3 c Water
2/3 c Vegetable oil
2 T Vinegar, white
1 T Vanilla
2 T Rum, dark, optional
2 c Vegan Sour cream (1 pound soft/silken tofu, 4 T lemon juice, 6 T canola oil, 4 t brown rice vinegar, 1 1/2 t salt)

Black Bottom Vegan Cupcakes Directions

Preheat oven to 375 degrees F.

Black Bottom Cupcakes Vegan Cream Cheese Mixture Directions

Blend vegan cream cheese, soy yogurt, organic unbleached sugar and salt with a wooden spoon.
Carefully fold in chips.
Set aside.

Black Bottom Cupcakes Flour Mixture Directions

Combine flour, organic unbleached sugar, cocoa, baking soda and salt in another bowl.
Mix in the liquids.
Blend thoroughly.
Line muffin tins with cupcake papers.
Fill papers about 3/4 full with batter.
Drop about one heaping T of the vegan cream cheese mixture into the center of each.
Bake until done, about 30 minutes.
Do not overbake.
Yield: Makes 3 dozen.
Difficulty: moderate.
Time: 20 minutes preparation, 30 minutes baking.
Precision: measure the ingredients.

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