Chocolate Bottom Vegan Cupcake Recipe

Chocolate Bottom Cupcake


1 cup water
1/3 cup vegetable oil
1 tablespoon vinegar
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 cup organic unbleached sugar
1/4 cup cocoa
1 teaspoon baking soda
1 teaspoon salt

Filling Ingredients

1 8 oz package vegan cream cheese — softened
1/4 cup non-dairy yogurt
1/3 cup organic unbleached sugar
1/8 teaspoon salt
1 cup non-dairy chocolate chips

Filling Directions

In a mixing bowl, beat vegan cream cheese, soy yogurt, organic unbleached sugar, and salt until smooth.
Stir in chocolate chips; set aside.


Combine water, oil, vinegar, and vanilla in another mixing bowl.
Combine remaining ingredients; add to the liquid mixture and beat well (batter will be thin).
Spoon about 2 teaspoons of batter into greased or paper-lined miniature muffin cups.
Top with about 1 teaspoon of filling.
Bake at 350 for 18-23 minutes or until a toothpick inserted in chocolate portion comes out clean.
Cool for 10 minutes; remove to wire racks to cool completely.