I veganized an old family recipe and it was a huge success. These are classic chocolate cupcakes with a chocolate chip cheesecake center. Popular with omnivores, as well as vegans!

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Recipe Summary test

prep:
15 mins
cook:
20 mins
additional:
30 mins
total:
65 mins
Servings:
18
Yield:
18 cupcakes
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Ingredients

18
Original recipe yields 18 servings
The ingredient list now reflects the servings specified
Cupcakes:
Filling:

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.

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  • Combine flour, sugar, cocoa, baking soda, and salt for cupcakes together in a bowl. Add water, oil, vinegar, and vanilla and beat until combined; be careful not to overmix.

  • Beat vegan cream cheese and sugar for filling together in a separate bowl until smooth. Add vegan yogurt, cornstarch, vanilla, and salt and beat until combined. Fold in chocolate chips.

  • Fill each prepared muffin cup 2/3 full with chocolate batter. Spoon a heaping tablespoon of the cream cheese mixture on top of the chocolate batter. Sprinkle the remaining sugar on top.

  • Bake in the preheated oven until both the cake and filling appear set, about 20 minutes. Remove from the oven and let cool completely, about 30 minutes; these taste best when completely cooled.

Cook's Notes:

Don't soften the vegan cream cheese! Use it straight from the fridge.

You can use apple cider vinegar instead of white and canola oil instead of vegetable.

Nutrition Facts

247 calories; protein 3.1g; carbohydrates 34.1g; fat 13.9g; sodium 195.1mg. Full Nutrition
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