Peanut-Butter-Filled Fudge Vegan Cupcake Recipe

Peanut-Butter-Filled Fudge Vegan Cupcakes Ingredients

Batter: 1 c Unbleached flour
1 c organic unbleached sugar; packed
1/4 c molasses
1/3 c Cocoa powder; sifted
3/4 t Baking soda
1/4 t Salt
1/4 c Margarine (80% fat is best); softened
1/3 c plain unsweetened soy milk (make sure soybeans and water are the ONLY ingredients)
1/4 c soy yogurt
1/4 c apple sauce

Peanut-Butter-Filled Fudge Vegan Cupcake Filling Ingredients

4 oz Fat-free vegan cream cheese -softened
1/4 c Peanut butter
1 T agave nectar
1 T plain unsweetened soy milk (make sure soybeans and water are the ONLY ingredients)
2 t Pure vanilla extract

Peanut-Butter-Filled Fudge Vegan Cupcakes Directions

Preheat oven to 375.
Prepare 12 muffin c with cooking spray and flour; set aside.
In a mixing bowl, combine flour, brown organic unbleached sugar, cocoa powder, baking soda, and salt.
In another mixing bowl, combine margarine, 1/3 c soy milk, soy yogurt, and apple sauce.
Mix dry ingredients with wet ingredients just until moistened; set aside.
In a smaller mixing bowl, combine vegan cream cheese, peanut butter, agave nectar, remaining soy milk, and vanilla extract.
Place 2 T batter into prepared cups.
Spoon rounded t of vegan cream cheese mixture into center of each.
Fill c half full with remaining batter, 1 T each.
Bake for 20 minutes.

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