Triple C Cupcakes With Caramel Cream Frosting

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1 cup semi-sweet chocolate chips (PC decadent or Coco Camino are best)

1 serving of Starbucks VIA instant brew, Italian roast

1 cup boiling water

2 servings (both sides) of plain tofu dessert

2 cups, raw granulated sugar

2.5 cups all-purpose flour

1.5 cups cocoa powder, not dutch process

2.5 tsp baking soda

1.5 tsp baking powder

1/2 tsp xanthum powder

1/4 tsp fine sea salt

3/4 cup vegetable oil

1 tbsp vanilla extract

3/4 cup soy or almond milk

1 tbsp cider vinegar

spray baking for canola oil for the cupcake tins or cake pans

3/4 cup demerera sugar

1/4 cup water

1/4 cup soy or almond milk + 1/4 cup soy or almond milk, separated

1/2 cup or 1 Earth Balance Buttery Stick

2 tbsp vanilla extract

2 cups icing sugar + more to taste

1 – 2 tsp xanthum gum to thicken if necessary

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