Double Mochaccino Cupcakes

• 2 1/2 cups flour
• 1 cup sugar
• 23 cup cocoa powder
• 2 tsp. baking soda
• 1/2 tsp. salt
• 1 cup brewed cold coffee
• 3/4 cup vegetable oil
• 1/2 cup almond milk
• 13 cup apple butter
• 1 tsp. vanilla extract
• 6 oz. extra-firm silken tofu
• 4 oz. vegan cream cheese,softened
• 1/4 cup maple syrup
• 1/4 cup cocoa powder
• 1 Tbs. instant espresso powder

1. To make Cupcakes: Preheat oven to 375F.
2. Line 18 muffin tins with paper liners.
3. Whisk together flour, sugar, cocoa, baking soda and salt in bowl.
4. Combine coffee, oil, almond milk, apple butter and vanilla in separate bowl.
5. Stir coffee mixture into flour mixture until smooth.
6. Fill liners 3/4 full and bake 20 minutes, or until toothpick in center comes out clean.
7. Cool on wire rack.
8. To make Frosting: Puree tofu and cream cheese in food processor until creamy.
9. Add syrup, cocoa and espresso powder, and blend until smooth.
10. Chill 1 hour.
11. Frost cooled cupcakes.

flour, sugar, cocoa powder, baking soda, salt, cold coffee, vegetable oil, almond milk, apple butter, vanilla extract, extrafirm silken tofu, cream cheese, maple syrup, cocoa powder, espresso powder

Taken from www.vegetariantimes.com/recipe/double-mochaccino-cupcakes/ (may not work)