Melt chocolate in a double boiler over hot, not boiling, water. When melted, remove pan from heat.
In a medium bowl combine sugar, gf flour, baking soda, baking powder and salt.
In a separate bowl, whisk together soy milk, Tofutti sour cream and canola oil. Whisk in eggs, one at a time. Stir in chocolate.
Add wet ingredients to dry and stir until all ingredients are smoothly blended. Fill muffin cups about two-thirds full.
Bake for 20-25 minutes or until a toothpick inserted into centers comes out clean. Cool completely on a wire rack.
To prepare cupcakes for filling; using a small, sharp knife, remove a 3/4" wide X 1" deep cylinder from top-center of each cupcake. Trim off and discard about 1/2" from bottom of each cylinder, retaining approximately 1/2" for further use with cupcakes. With tip of a knife, hollow out a small cavity inside each cupcake.
Spoon marshmallow cream into a pastry bag fitted with a 1/2" plain tip. Twist end of bag tightly to secure.
To fill cupcakes; place tip into cavity of cupcake; and without moving tip, squeeze filling into cavity to 1/4" from top of cupcake. Fill remaining cupcakes in like manner.
Insert retained cupcake cylinders back into holes.
In a food processor combine Tofutti cream cheese, vanilla extract, powdered sugar and cocoa powder; pulse until smooth.
Refrigerate for about 30 minutes prior to frosting cupcakes.
Spoon frosting into a pastry bag fitted with a star tip. Pipe onto tops of cupcakes or alternatively spread frosting onto cupcakes with a knife.
We used The Gluten Free Pantry’s Country French Bread Flour Mix for the gf flour in this recipe (www.glutenfree.com). To purchase this product please click the link below in our Recommended Tools section.