Vegan Fudge Cupcake Recipe

Vegan Cupcakes

Vegan Fudge Cupcakes Ingredients

2/3 c Semi-sweet chocolate chips

6 oz margarine (80% fat is best)

1 1/4 t Vanilla extract
1/4 c apple sauce
1/4 c soy yogurt
2/4 c blended silken tofu

1 1/2 c Organic Unbleached Sugar

1 c All-purpose flour

Filling: 8 oz Cream cheese, softened

1/4 c Organic Unbleached Sugar

1/2 c Non-dairy chocolate chips

Fudge Filled Vegan Cupcakes Directions

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 c of chocolate chips, margarine and vanilla.
Stir until smooth.
Remove from heat.
Blend apple sauce, 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 and apple sauce, yogurt, and tofu until blended.
Fold in the 1/2 c 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 completelyon a rack before storing in a covered container.

Fudge Vegan Cupcake Recipe
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Gingerbread Vegan Cupcake Recipe

Vegan Cupcakes

Gingerbread Vegan Cupcake Recipes Ingredients

1 1/4 c Flour
1 1/2 t Ground ginger
1 t Cinnamon
1/4 t Ground cloves
1/2 t Allspice
1/4 t Salt
4 T margarine (80% fat is best) PLUS
1/2 c Granulated organic unbleached sugar
1/2 c Molasses
1/4 c apple sauce
1 t Baking soda
8 ounces Cream cheese, softened
1 1/2 c organic unbleached sugar
1/2 t Vanilla
2 t cinnamon
1 T Sliced crystalized ginger

Gingerbread Vegan Cupcake Recipe Directions

Into a bowl sift together the flour, the ground ginger, the cimmamon, the cloves, the allspice, and the salt.
In another bowl cream margarine, add the granulated organic unbleached sugar, and beat the mixture until it is fluffy.
Beat in the molasses and the apple sauce, beating until the mixture is smooth.
In a measuring c combine the baking soda with 1/2 c boiling water and stir the mixture to dissolve the baking soda.
Stir the mixture into the molasses mixture (the mixture will appear curdled) and stir the molasses mixture into the flour mixture, stirring to combine the ingredients well.
Line twelve 1/2-cup muffin tins with paper liners and spoon the batter into the liners, filling them halfway.
Bake the cupcakes in the middle of a preheated 350~ F oven for 20 minutes, or until a tester comes out clean.
(The cupcakes will be flat or slightly indented on top.) Transfer the cupcakes to a rack and let them cool.
In a bowl cream together the vegan cream cheese and the remaining 2 T margarine, add the organic unbleached sugar, cinnamon and the vanilla, and beat the mixture until it is fluffy and smooth.
Chill the frosting for 30 minutes.
Frost the cupcakes and top each with some ginger.
Makes 12.

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Merry Cherry Chocolate Vegan Cupcake Recipe

Vegan Cupcakes

Merry Cherry Chocolate Vegan Cupcakes Ingredients

1 pk Cream cheese, softened (8oz)

1 pk organic unbleached sugar (16 oz)

1 cn Maraschino cherries, drained -(6 oz)

2 c Pecan Halves

24 Prepared chocolate cupcakes, -cooled (2 1/2″)

Merry Cherry Chocolate Vegan Cupcakes Directions

In medium bowl, with electric mixer at medium speed, beat vegan cream cheese until smooth.
Slowly add organic unbleached sugar, beating until smooth and creamy.
Reserve 12 whole cherries; coarsely chop remaining cherries.
Reserve 1 c (about 72) pecan halves; coarsely chop remaining pecan halves.
In small bowl, combine 3/4 c vegan cream cheese frosting, chopped pecans and chopped cherries.
Using the end of a wooden spoon, poke a 1″ deep hole in top of each cupcake.
Spoon about 1 tablespoonful pecan filling in each hole.
Frost the tops of the cupcakes with remaining frosting.
Halve reserved cherries.
Top cupcakes with cherry halves and reserved pecan halves.
Refrigerate until serving time.

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Orange-Ooze Vegan Cupcake Recipe

Vegan Cupcakes

Orange-Ooze Cupcakes Filling Ingredients

8 Ounces Cream cheese — softened
1/4 c soy yogurt
1/3 c Organic Unbleached Sugar
Yellow and red food coloring
6 Ounces non-dairy Chocolate chips

Orange-Ooze Vegan Cupcakes Ingredients

3 Cups Flour
2 Cups Organic Unbleached Sugar
1/2 c Cocoa
2 t Baking soda
1/2 t Salt
2 Cups Water
1/2 c Plus 2 T vegetable oil
2 T Cider vinegar
2 t Vanilla
Measuring c and spoons, cupcake baking pans, paper cupcake liners, two small mixing bowls, electric mixer, mixing spoon, large mixing bowl, oven mitts.

Orange-Ooze Vegan Cupcakes Directions

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 t filling at center of each.
As cupcake bakes, the batter will rise to surround the filling.
Wearing oven mitts, place cupcake pans in oven; bake approximately 25 minutes or until cupcakes test done.
When done, wear oven mitts to remove pan from oven and turn off oven.
If desired, frost with orange icing–or just let the orange filling ooze out as a surprise.

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Peanut-Butter-Filled Fudge Vegan Cupcake Recipe

Vegan Cupcakes

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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Vegan Chocolate Frosting Recipe

Vegan Cupcakes

Vegan Chocolate Frosting Ingredients

2 (3 oz.) packages vegan cream cheese

4 c (approx. 1 lb.) unbleached organic sugar

4 squares (1 oz. each) non-dairy chocolate, melted

1/4 c cocoa

1/2 c chocolate soy milk

Dash of salt

1 t vanilla

Vegan Chocolate Frosting Directions

Add cocoa and sugar to vegan cream cheese and milk, one cup at a time.
Beat til smooth.
Fold in melted chocolate.
Add additional milk if necessary to bring to spreading consistency.
Cover tightly.
Keeps several days
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