Ingredients
Cake Layer Ingredients
1 1/2 cups all-purpose flour
1 cup organic unbleached sugar
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup water
1/3 cup vegetable oil
1/4 cup non-dairy yogurt
1 teaspoon vanilla
1/2 cup non-dairy chocolate chips
Cream Cheese Layer Ingredients
8 oz vegan cream cheese, softened
1/4 cup organic unbleached sugar
1/4 cup applesauce
Cake Layer Directions
Mix together flour, organic unbleached sugar, cocoa powder, baking soda and salt in a medium-size bowl.
Whisk water, oil, applesauce, soy yogurt, and vanilla.
Stir wet ingredients into dry ingredients.
Stir in half the chocolate chips.
Fill prepared muffin cups half full with chocolate cake batter.
Cream Cheese Layer Directions
Beat vegan cream cheese in bowl until smooth.
Beat in organic unbleached sugar and applesauce until blended.
Directions
Preheat oven to 350 degrees.
Line 16 muffin cups with foil or paper liners.
Spoon remaining cake batter and the cream cheese batter over the bottom cake layer. Spoon the batters on in stripes, side by side, to create a top that is both dark and white.
Sprinkle tops with chocolate chips.
Bake in preheated 350 degree oven for about 30 to 35 minutes or until wooden pick inserted in center comes out clean.
Transfer pan to wire rack to cool for 10 minutes.
Turn cupcakes out onto the rack to cool completely.
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