Cookies ‘n Cream Cupcakes – Vegan and Yummy

These miniature cookies and cream vegan cupcakes are so chocolate-y and the icing is so creamy and vanilla-y!

This recipe is for a small batch. Use a mini-cup tin if you like bite size portions, the Big muffin tin when you want to DIG IN. You can make about 24 minis or 12 standard or 6 jumbos.

Jumbo Cookies and Cream Vegan CupcakesMini Cookies and Cream Vegan CupcakesCookies n Cream Mini Vegan CupcakesIngredients for Chocolate Cupcake Ingredients for Vanilla Frosting

Cookies and Cream Vegan Cupcakes

By September 16, 2012

Vegan Decadence!  Chocolate vegan cupcake that will satisfy a chocoholic, with a creamy vanilla frosting that tastes better than the inside of an Oreo, topped with chopped cookies.

Ingredients

Instructions

  1. Preheat oven to 350 degrees.  Prepare muffin tins - either with paper cupcake liners or oil if not using a nonstick tin.
  2. Add almond milk and apple cider vinegar to a mixing bowl and whisk together.  Set aside for a few minutes.
  3. In a separate bowl, add the flour, cocoa powder, baking soda, baking powder and salt.  Stir until mixed.
  4. Add into the milk mixture bowl:  sugar, canola oil, vanilla, and vegan butter flavoring.  Beat with an electric mixer until foamy.
  5. Take half the flour mixture and pour into the milk mixture and beat with the electric mixture for about 10 or 15 seconds.
  6. Add the remaining flour mixture into the milk mixture and beat with the electric mixer until there are no large lumps remaining.
  7. Pour batter into the muffin tins, filling each cup to about 3/4.
  8. Bake until the tops of the cupcakes are done (not wet looking).  This will be about 9-14 minutes for mini cupcakes, and 18-20 minutes for standard cupcakes.  When baking minis, keep a close watch on them because they bake quickly.
  9. Remove from oven and set on a rack to cool.
  10. While cupcakes are cooling, prepare the frosting:
  11. Use Spectrum brand vegetable shortening because this is non-hydrogenate, organic and sustainable.  Add 1/2 cup to a mixing bowl.
  12. Beat with an electric mixer until fluffy.
  13. Add 1/2 teaspoon of vanilla and 1/2 teaspoon of vegan 'butter' flavoring, and beat to mix.
  14. Add one cup of vegan powdered sugar and beat until mixed.
  15. Add the remaining cup of sugar and beat until mixed.
  16. The mixture will look dry and crumbly.  Add 1 tablespoon of almond milk until the frosting is smooth and creamy.
  17. Place the frosting in a cake decorator bag or baggie and squeeze onto the cupcakes.  Or use a knife or spatula to spread the frosting on the cupcakes.
  18. Take about 2 cookies and chop them in a mini-chopper or food processor until they are crumbs.  Sprinkle crumbs onto the frosting.
  19. Cut some cookies in half and place upright in the middle of the frosting.
  20. Enjoy!
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