Chocolate Hazelnut Kahlua Cupcakes

Love and Olive Oil hit another home run with tons of cupcakes! Here is their Chocolate Hazelnut Kahlua ones.

1 cup soy milk
1 teaspoon apple cider vinegar
1 1/4 cups all-purpose flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup canola oil
3/4 cup granulated sugar
2 teaspoons vanilla extract
1 tablespoon instant hazelnut coffee powder
1 tablespoon kahlua

For frosting:
1/4 cup margarine
1/4 cup tofutti cream cheese (or regular cream cheese)
4 ounces semisweet or dark chocolate, melted
2 cups confectioner’s sugar
1 teaspoon vanilla extract
2 teaspoons instant hazelnut coffee powder
2 teaspoons kahlua

Directions
Preheat oven to 350 degrees F. Line pan with cupcake liners, and oil top of pan to prevent overflow from sticking.

Combine the soy milk and vinegar and stir well. Set aside, mixture will curdle.

Stir together flour, cornstarch, baking powder, baking soda, and salt.

In separate bowl, combine soy milk mixture, oil, sugar, vanilla, coffee powder, and kahlua. Add wet ingredients to dry ones and stir until combined (don’t overmix!)

Fill cupcake liners with 1/4 cup of batter. Bake for 15-20 minutes or until toothpick inserted into center of cupcake comes out clean. Allow to cool completely before frosting.

To make frosting, beat together margarine and cream cheese until just combined. Beat in melted chocolate. Slowly add confectioners’ sugar 1/2 cup at a time, mixing well after each addition. Mix until smooth and fluffy, then add flavorings. Dust frosted cupcakes with cocoa powder and enjoy!