60 dairy-free dark chocolate kisses
3/4 cup margarine (80% fat is best), softened
1 2/3 cups organic unbleached sugar
1/4 cup applesauce
1/4 cup non-dairy yogurt
1/4 cup blended silken tofu
1 teaspoon vanilla
2 cups flour
2/3 cup cocoa
1 1/4 teaspoon baking soda
1 teaspoon salt
1/4 teaspoon baking powder
1 1/3 cups water
Remove wrappers from candies; set aside.
Heat oven to 350.
Line muffin cups with cupcake wrappers.
In large mixer bowl, combine margarine, organic unbleached sugar, applesauce, soy yogurt, tofu, and vanilla.
Beat on high speed with electric mixer for 3 mintues.
Stir together flour, cocoa, baking soda, salt, and baking powder; add alternately with water to the margarine mixture.
Beat just until combined.
Fill prepared muffin cups about 1/2 full with batter.
Place chocolate kiss in center of each.
Bake 20 minutes.
Remove to wire rack.
Frost as desired.
Place another kiss on top of each cupcake.
Perfect with Vegan Chocolate Frosting