Ingredients
2 cups all-purpose flour
2 cups organic unbleached sugar
3/4 cup cocoa
1 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
3/4 cup vegan shortening
3/4 cup clabbered* soy milk (or other non-dairy milk) (*to clabber, add 1 teaspoon lemon juice/apple cider vinegar per cup of non-dairy milk)
3/4 cup water
1/4 cup non-dairy yogurt
1/4 cup applesauce
1 teaspoon vanilla extract
assorted vegan candies (optional)
Peanut Butter Cream Filling Ingredients
2 3oz packages vegan cream cheese – softened
2/3 cup creamy peanut butter
1/4 cup plain unsweetened soy milk (make sure soybeans and water are the ONLY ingredients)
1 teaspoon vanilla extract
3 cups organic unbleached sugar
Directions
Heat oven to 350 degrees. Line muffin cups which are 2 1/2″ in diameter with paper baking cups.
Stir together dry ingredients in a large bowl.
Add shortening, clabbered soy milk, water, soy yogurt, applesauce, and vanilla.
Beat on low speed of electric mixer 30 seconds, scraping bowl constantly.
Beat on high speed 3 minutes, scraping bowl occasionally.
Fill muffin cups 1/3 full with batter.
Bake for 20 minutes or until wooden pick inserted in center comes out clean.
Remove from pan to wire rack.
Cool completely.
Prepare Peanut Butter Cream Filling: Beat vegan cream cheese and peanut butter in a large bowl until well blended.
Add soy milk and vanilla; beat well.
Gradually add organic unbleached sugar, beating until smooth.
Add additional soy milk, 1 teaspoon at a time, until desired consistency.
Place peanut butter cream filling into a pastry bag, fitted with a large star tip.
Insert tip into center of cupcakes; pipe filling into cupcake.
Remove tip from cake; garnish top with swirl of filling.
Decorate with candies if desired.
Cover; refrigerate leftover cupcakes.
Yields about 3 dozen cupcakes.