Lightly coat a standard muffin tin with nonstick spray.
In a medium bowl, sift together the whole wheat pastry flour, spelt flour, baking powder, and salt.
Using an immersion or countertop blender, blend the espresso powder, cocoa powder, silken tofu, raw sugar, nondairy butter, milk, and vanilla extract until completely smooth.
Fold the wet ingredients into the dry ingredients gently, avoiding overmixing.
Divide the batter evenly among the 12 muffin cups.
For the topping, sprinkle ½ teaspoon of Sucanat over each muffin and place ½ teaspoon of nondairy butter on top.
Bake for 18 minutes or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Notes / Tips / Wine Advice:
Wine Advice: Pair with a sweet dessert wine like Port or a creamy Irish Coffee liqueur for an indulgent treat.