Who knew?

ICING:

oz (1/2 package) firm silken tofu 1 1/2 cups vegan chocolate chips (check the label for dairy, or just use your favorite brand if the vegan part isn’t important; I used Ghirardelli semisweet chips)

Preheat the oven to 350º. Line 18 muffin cups with cupcake liners.

For the cupcakes:

Sift together the dry ingredients in the bowl of a standing mixer (or a large bowl if using a handheld mixer). Add the oil and vanilla extract, and blend on medium speed until well-mixed. With mixer still running, very slowly blend in the coffee (adding it too fast will cause a major mess). Once the batter is smooth, add the vinegar and mix on low speed just until combined.

Fill muffin cups about 5/6 full. Bake for about 20 to 25 minutes, until a toothpick inserted into the center of several cupcakes comes out clean. Remove from the oven and cool about 20 minutes on a wire rack, then remove the cupcakes from the tins and cool completely.

For the icing:

Drain any excess fluid from the tofu, and scoop into a medium saucepan. Mash the tofu with a fork or spoon, and add the chocolate chips. Stir over medium heat until the chocolate is melted. Transfer to a food processor and puree until smooth. Let cool until it thickens up a bit, and spread on the cupcakes in generous portions. (The icing can be made ahead and refrigerated; let it warm to room temperature before spreading.)