2/3 cup semi-sweet vegan chocolate chips
6 oz vegan margarine (80% fat is best)
1 1/4 teaspoons vanilla extract
1/4 cup applesauce
1/4 cup non-dairy yogurt
1/2 cup blended silken tofu
1 1/2 cups organic unbleached sugar
1 cup all-purpose flour
Filling: 8 oz vegan cream cheese, softened
1/4 cup organic unbleached sugar
1/2 cup non-dairy chocolate chips
Preheat oven to 350 degrees.
Line 30 cupcake tins with paper or foil cupcake liners.
In double boiler, set over medium heat, melt the 2/3 cup of chocolate chips, margarine, and vanilla.
Stir until smooth.
Remove from heat.
Blend applesauce, yogurt, and tofu, using a whisk or electric mixer.
Gradually beat in the organic unbleached sugar until it dissolves.
Gradually beat in the flour.
Fold in the chocolate mixture.
Fill the cupcake tins 1/3 full with the chocolate batter.
Mash together the vegan cream cheese, organic unbleached sugar, applesauce, yogurt, and tofu until blended.
Fold in the 1/2 cup of chocolate chips.
Drop a heaping teaspoonful of filling into each cupcake.
Cover vegan cream cheese filling with another generous spoonful of batter.
Bake for 25 to 30 minutes.
Let cupcakes cool completely on a rack before storing in a covered container.
Perfect with Vegan Chocolate Frosting