Chocolate-Bottom Mini-Vegan Cupcake Recipe

Chocolate-Bottom Cupcakes Filling Ingredients

1 8 oz pkg vegan cream cheese — softened
1/4 c soy yogurt
1/3 c organic unbleached sugar
1/8 t salt
1 c non-dairy chocolate chips

Chocolate-Bottom Cupcakes Batter Ingredients

1 c water
1/3 c vegetable oil
1 tbsp vinegar
1 t vanilla extract
1 1/2 c all-purpose flour
1 c organic unbleached sugar
1/4 c cocoa
1 t baking soda
1 t salt

Chocolate-Bottom Vegan Cupcakes Directions

In a mixing bowl, beat vegan cream cheese, soy yogurt, organic unbleached sugar and salt until smooth.
Stir in chocolate chips; set aside.

Chocolate-Bottom Cupcakes Batter Directions

Combine water, oil, vinegar and vanilla in another mixing bowl.
Combine remaining ingredients; add to the liquid mixture and beat well (batter will be thin).
Spoon about 2 t of batter into greased or paper-lined miniature muffin cups.
Top with about 1 t of filling.
Bake at 350 for 18-23 minutes or until a toothpick inserted in chocolate portion comes out clean.
Cool for 10 minutes; remove to wire racks to cool completely.

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