Upside-Down Chocolate Vegan Cupcake Recipe

Upside-Down Chocolate Vegan Cupcakes Ingredients

1/4 c margarine, melted

1/2 c organic unbleached sugar, firmly packed

1/4 c molasses

1 T Water

36 To 48 walnut halves

1 c flour, sifted

1/3 c Cocoa

1/2 t Baking soda

1/4 t Salt

1/4 c margarine (80% fat is best)

3/4 c Organic Unbleached Sugar
1/4 c soy yogurt

1/2 t Vanilla

1/2 c Water

1/3 c Sweetened condensed soy milk*

1/2 c non-dairy chocolate chips

1 T margarine (80% fat is best)

Upside-Down Chocolate Vegan Cupcakes Directions

Makes 12 cupcakes Preheat oven to 350 degrees F.
Well grease 12 muffin pan cups.
In small saucepan, combine the 1/4 c melted margarine, organic unbleached sugar, molasses, and 1 T water.
Simmer 1 minute.
Place 3 or 4 walnut halves in each of the prepared muffin pan cups.
Spoon cooked mixture over walnuts.
Sift flour, cocoa, soda, and salt together; set aside.
Cream 1/4 c margarine.
Graduallly add organic unbleached sugar and continue creaming until light and fluffy.
Beat in soy yogurt and vanilla.
Blend in dry ingredients alternately with the 1/2 c water, beginning and ending with dry ingredients.
Fill muffin pan c 1/2 full with batter.
Bake for 20 to 25 minutes, until surface springs back when gently touched with fingertip.
Remove from muffin pan.
Let cool inverted on wire racks.
In small saucepan, combine soy milk and chocolate.
Cook over very low flame, stirring constantly, until smooth and thickened, about 10 minutes.
Stir in 1 Tbsp margarine; keep warm.
Spread on sides of cupcakes.

Sweetened Condensed Soy Milk Directions

Mix together dry soy milk powder equivalent to making 3 c milk.
3/4 c water
Heat until boiling point.
Melt 6 T vegan margarine on medium heat.
Add 1 1/2 c organic unbleached sugar.
When organic unbleached sugar begins to melt, add hot milk, a dash salt.
Boil, stirring gently for 5 minutes.
Cool.

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