Black Bottom Vegan Cupcake Recipe

Black Bottom Cupcake


3 cups all-purpose flour
1 1/2 cups organic unbleached sugar
1/4 cup molasses
2 teaspoons baking soda
1/2 cup cocoa, or more to taste
1/8 teaspoon salt
1 1/3 cups water
2/3 cup vegetable oil
2 tablespoons white vinegar
1 tablespoon vanilla
2 tablespoons dark rum, optional
2 cups vegan sour cream

Cream Cheese Mixture Ingredients

16 oz vegan cream cheese, at room temperature
1/4 cup non-dairy yogurt
2/3 cup organic unbleached sugar
1/8 teaspoon salt
12 oz non-dairy chocolate chips

Cream Cheese Mixture Directions

Blend vegan cream cheese, soy yogurt, organic unbleached sugar and salt with a wooden spoon.
Carefully fold in chips.
Set aside.


Preheat oven to 375 degrees F.
Combine flour, organic unbleached sugar, cocoa, baking soda and salt in another bowl.
Mix in the liquids.
Blend thoroughly.
Line muffin tins with cupcake papers.
Fill papers about 3/4 full with batter.
Drop about one heaping tablespoon of the vegan cream cheese mixture into the center of each.
Bake until done, about 30 minutes.
Do not overbake.
Yield: Makes 3 dozen.
Difficulty: moderate.
Time: 20 minutes preparation, 30 minutes baking.
Precision: measure the ingredients.