photo: Annabelle Breakey

CUPCAKES
1-1/2 cups sugar
1/2 cup soymilk
1 tablespoon vinegar
1/2 cup vegetable oil
2 large eggs, at room temperature
3/4 cup canned pumpkin
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups flour
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder

FROSTING
8 ounces tofutti cream cheese
1/4 teaspoon pumpkin pie spice
2 tablespoons canned pumpkin
1/2 teaspoon vanilla extract
Pinch of salt
1-1/4 cups powdered sugar

TOPPING
About 1-1/2 cups pareve whipped cream
22 chocolate wafers or decorative pieces

Make cupcakes: Preheat oven to 350°. In a medium bowl, with a mixer on medium speed, beat sugar, soymilk, vinegar, oil, eggs, pumpkin, salt, and vanilla until well blended.

Whisk together flour, cocoa, baking soda, and baking powder in a medium bowl. Gradually add to wet mixture, beating on medium speed until smooth.

Line muffin pans with muffin cups and fill each cup with 3 tbsp. batter. Bake until a toothpick inserted in centers comes out clean, 25 minutes. Cool completely.

Make frosting: In a medium bowl, beat cream cheese, pumpkin pie spice, pumpkin, vanilla, and salt with a mixer until smooth. Beat in powdered sugar. Chill until firm, 1 hour. Spread on cupcakes and top each with whipped cream and a chocolate wafer or big shard of decorative chocolate. Chill until frosting is firm, about 30 minutes.