Ingredients
1 package (8 oz) vegan cream cheese, softened
1/3 cup organic unbleached sugar
1/4 cup non-dairy yogurt
1/2 cup non-dairy chocolate chips
2 squares non-dairy chocolate, melted
1/3 cup vegetable oil
1 1/4 cups all-purpose flour
1 cup organic unbleached sugar
3/4 cup water
1/4 cup non-dairy yogurt
1 teaspoon vanilla
1/2 teaspoon baking soda
1/4 teaspoon salt
additional organic unbleached sugar (optional)
Directions
Heat oven to 350.
Beat vegan cream cheese, 1/3 cup organic unbleached sugar, and soy yogurt until smooth.
Stir in chips; set aside.
Beat melted chocolate, oil, flour, 1 cup sugar, water, soy yogurt, vanilla, baking soda, and salt in large bowl with wire whisk or fork until blended and smooth.
Spoon 1/2 the batter evenly into 18 greased or paper-lined muffin cups.
Top each with 1 tablespoon of the vegan cream cheese mixture.
Spoon the remaining batter evenly over vegan cream cheese mixture.
Bake for 30 to 35 minutes or until toothpick inserted into center comes out clean.
Remove from pans to cool on wire racks.
Sprinkle with additional organic unbleached sugar, if desired.
Preptime: 15 minutes.
Bake time: 30 to 35 minutes.
Perfect with Vegan Vanilla Frosting