Yogurt Cupcakes (Vegan)
These vegan cupcakes hide a surprise filling of nougat, marzipan or fruit under a cap of dark chocolate. The batter uses soy yogurt and applesauce in place of eggs, which keeps the crumb soft and moist. Cornstarch lightens the flour for a tender bite. Cut a small cone from the center of each one, fill the cavity, and put the cone back so the filling stays hidden until someone bites in.
Instructions
Heat the oven to 350°F (175°C) and line a muffin pan with cupcake liners. Silicone liners work better than paper ones.
Stir the wet ingredients together in one bowl and the dry ingredients in another. Pour the wet mixture into the dry and whisk until combined.
Spoon the batter into the liners until they are about three quarters full. Bake for 22 to 24 minutes.
Let the cupcakes cool completely, then take them out of the pan and liners.
While they cool, melt the dark chocolate with the soy cream substitute until the mixture is smooth. Set it aside to cool slightly.
Cut a small cone out of the center of each cupcake. Fill the hole with fruit, nougat or marzipan, then set the cone back on top as a lid.
Spread the chocolate topping over each cupcake and finish with sliced nuts.
Make it personal.
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