Brownie Cupcakes

Sometimes you just can't decide between cupcakes or brownies... This recipe makes a pretty big batch, so I usually put most of them in the freezer right away. Then it is just too easy to take some out about a half hour before you need them. Top with whipped cream and berries, or a scoop of your favorite ice cream (So Delicious Mocha Fudge!). For these I used Mimiccreme and frozen strawberries (thawed). Not bad, but I am really looking forward to fresh berries to be in season soon!

Vegan Brownie Cupcakes
Makes about 20

1 1/2 cup flour
1 cup cocoa powder
1 tsp salt
1 tsp baking powder
1 cup oil
2 cups sugar
4 oz silken tofu (about 1/4 block)
1/4 cup strong coffee
t tbsp vanilla

Preheat oven to 350 F. Prepare muffin tin with liners. In a small bowl, mix the flour, cocoa, salt and baking powder. Blend the oil, sugar, tofu, coffee and vanilla, ideally with a stick blender in a large bowl, or in a blender and transfer into a bowl. Add the flour mixture and combine. Fill the liners about 1/3, then bake for 10-12 minutes. Allow to cool before freezing or topping. Enjoy!

This recipe can also be used to make a 9x13 pan of brownies, just increase the baking time to about 25-30 minutes. It is always a good idea to line the pan with parchment paper.