Cookies 'N' Cream Cupcakes Recipe
Very decadent and delicious vegan cupcakes.
| 1 | cup soy milk |
| 1 | tsp. apple cider vinegar |
| 3/4 | cup granulated sugar |
| 1/3 | cup canola oil |
| 1 | tsp. vanilla extract |
| 1/2 | tsp. almond extract |
| 1 | cup all-purpose flour |
| 1/3 | cup cocoa powder |
| 3/4 | tsp. baking soda |
| 1/2 | tsp. baking powder |
| 1/4 | tsp. salt |
| 10 | coarsely chopped vegan chocolate cream-filled cookies |
| 1/2 | cup nonhydrogenated shortening |
| 1/2 | cup Earth Balance |
| 3 1/2 | cups confectioners' sugar, sifted if clumpy |
| 1 1/2 | tsp. vanilla extract |
| 1/4 | cup plain soy milk or soy creamer |
| 5 | finely mashed sandwich cookie crumbs |
| 6 | cookies cut in half for garnish |
- Preheat oven to 350*F and line muffin pan with liners.
- Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle (I know it sounds gross, but just do it.) Add the sugar, oil, and vanilla extract, and the other extract, is using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to the wet ingredients and beat until no large lumps remain (a few tiny lumps are ok). Mix in the chopped cookies.
- Pour into liners, filling three-quarters of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.
- Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes. Add the vanilla and soy milk, beat for another 5-7 minutes until fluffy. Beat in the mashed cookies to combine.
- Generously frost each cupcake once they are COMPLETELY cool ( I know, it's hard to wait). Top off each cupcake with a cookie half and ENJOY! If you're like me, you'll be dreaming about swimming in gallons of this frosting for weeks to come.
Dessert, Vegetarian
| Nutrition Facts | ||||||
Serving Size 135.3g |
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Amount Per Serving |
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Calories 547 Calories from Fat
240 |
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% Daily Value* |
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|
Total Fat
26.7g 41%
|
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|
Saturated Fat
8.3g 42%
|
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|
Trans Fat
0.0g |
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|
Cholesterol
0mg 0%
|
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|
Sodium
295mg 12%
|
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|
Total Carbohydrates
75.1g 25%
|
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|
Dietary Fiber
2.0g 8%
|
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|
Sugars
56.3g |
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|
Protein
4.0g
|
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|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Nutritional Analysis
| Nutrition Grade
96% confidence |
Good points |
Bad points |
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