Pour 1/3 cup soy milk into a small saucepan and sprinkle in the agar powder. Let it sit for 5 minutes, then bring to a gentle boil over medium heat, stirring constantly. Reduce heat and cook about 4 minutes until agar dissolves.

Whisk the cornstarch into the remaining soy milk. Slowly pour into the saucepan while stirring.

Cook 1 to 2 minutes until very thick like pudding. Remove from heat and chill at least 1 hour.

Blend the chilled mixture with silken tofu, sugar, salt, and vanilla until smooth and creamy. Refrigerate at least another hour or until ready to use.

Heat oven to 350°F and line a muffin pan with cupcake liners.

Whisk soy milk and vinegar and set aside a few minutes to curdle.

In a bowl whisk flour, cornstarch, baking powder, baking soda, and salt.

In another bowl whisk oil, sugar, vanilla, almond extract, and soy milk mixture.

Add dry ingredients to wet and mix just until smooth.

Fill liners about 2/3 full and bake 20 to 22 minutes until a toothpick comes out clean.

Cool completely before filling.

Bring soy milk to a gentle simmer. Remove from heat and add chocolate and maple syrup. Stir until smooth and glossy. Let cool slightly.

Microwave method: Combine soy milk, chopped chocolate, and maple syrup in a microwave-safe bowl. Heat in 30-second intervals, stirring between each, until the chocolate is melted and smooth. Usually takes 2 to 3 rounds. Don't overdo it or the chocolate will seize.

Stick your finger into the center of each cupcake to make a cavity. Insert the tip of a pastry bag filled with pastry cream and pipe firmly while pulling up and out. Smooth the top.

Spoon ganache over the tops.

Chill about 1 hour before serving.