Cocoa Stout Cupcakes

Preheat oven to 350 degrees F.

In a large mixing bowl, whisk together the unsweetened cocoa, organic sugar, all-purpose flour, baking soda, and fine salt.

In a medium mixing bowl, combine the stout beer, melted vegan butter, and vanilla extract. Beat in the mixed egg replacers, one at a time. Mix in the vegan sour cream until thoroughly combined and smooth. Gradually mix the dry ingredients (from Step 2) into the wet mixture until just combined.

Lightly grease 24 muffin tins. Divide the batter equally between muffin tins, filling each 3/4 full. Bake for about 12 minutes and then rotate the pans. Bake for another 12 to 13 minutes until risen, nicely domed, and set in the middle but still soft and tender. Cool cupcakes completely before turning them out from the tins.

To make the icing: First, in a blender, combine the 12-ounce silken tofu and 1/2 cup of plain soy milk. Blend until thick and creamy and there are no lumps to create the vegan heavy cream. In a medium bowl, use a hand mixer to beat the softened 8-ounce vegan cream cheese on medium speed until light and fluffy. Gradually beat in the prepared vegan heavy cream. On low speed, slowly mix in the 1-pound confectioners’ sugar until incorporated and smooth. Cover with plastic wrap and refrigerate until ready to use. The icing can be made several hours ahead and kept covered and chilled.

Top each cooled cupcake with a generous heap of frosting and dust lightly with cocoa powder.