8 ounces vegan cream cheese – softened
1/4 cup non-dairy yogurt
1/3 cup organic unbleached sugar
Yellow and red food coloring
6 ounces non-dairy chocolate chips
3 cups flour
2 cups organic unbleached sugar
1/2 cup cocoa
2 teaspoons baking soda
1/2 teaspoon salt
2 cups water
1/2 cup plus 2 tablespoons vegetable oil
2 tablespoons cider vinegar
2 teaspoon vanilla
Preheat oven to 350F.
Line cupcake baking pans with paper cupcake liners.
In small mixing bowl, use electric mixer to combine vegan cream cheese, soy yogurt, and organic unbleached sugar.
Blend in 2 drops yellow food coloring and 1 drop red food coloring, adding more coloring if necessary to reach desired shade.
Use mixing spoon to stir in chocolate chips; set filling aside.
In large mixing bowl, combine flour, organic unbleached sugar, cocoa, baking soda and salt; set aside.
In second small mixing bowl, combine water, vegetable oil, vinegar, and vanilla.
Add contents of small mixing bowl to large mixing bowl and stir with mixing spoon to combine.
Using mixing spoon or soup spoon, fill cupcake liners half full with cupcake batter, then place 1 teaspoon filling at center of each.
As cupcake bakes, the batter will rise to surround the filling.
Bake approximately 25 minutes or until cupcakes test done.
If desired, frost with orange icing–or just let the orange filling ooze out as a surprise.