Cookies ‘n Cream Cupcakes

Our monthly game night was upon us and while I was trying to decide what to make I realized something. I always fall back on go-to’s. Brownies or cookies. After we got back from the beach I was much more inspired to start trying new things. Imagine milkshakes, cupcakes, scones, muffins, ice cream, etc.

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Vegan Cupcakes Take Over the World to the rescue for my dairy free lovelies.

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I wanted to make a dozen of vanilla and chocolate cupcakes and top them off with some fluffy buttercream.

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But decided to go one extra step and add in some crushed oreos to the chocolate batter and icing for a true cookies n’ cream experience. Oreos for the win!

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I figure if someone doesn’t like oreos than they are just plain crazy and we probably aren’t friends. I kid, I kid. But seriously, who wouldn’t like these?!

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Oh, and I totally got the double stuffed oreos. Chad said “You got double stuffed?” and I responded “Go big or go home”.

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I made two batches of vanilla cupcakes and was more pleased with the second batch I baked. I used vegan “butter” instead of canola oil and they came out to be more substantial and with a tad better flavor but cooking with “butter” can be a little trickier sometimes so if you want a no fail approach the first time, go with the canola oil. They will still be delicious.

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These were a huge hit around our group of friends and that’s when I decided to make the second dozen of vanilla so I could win some brownie, er, I mean cupcake,  points at work. They were devoured as well. Just how I like it. Is there any bigger compliment to a baker than all of your sweets being gone in no time flat? I think not. It makes my heart swell.

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So here’s to cupcakes and oreos. Two splendid things on this earth. Have a great week and happy baking!

Cookies ‘n Cream Cupcakes

from Vegan Cupcakes Take Over the World

Ingredients for vanilla cupcakes:

1 c soy milk

1 tsp apple cider vinegar

1 1/4 c all purpose flour

3/4 tsp baking powder

1/2 tsp baking soda

2 Tbsp cornstarch

1/2 c softened vegan “butter” such as Earth Balance, or 1/3 c canola oil

1/4 tsp salt (increase to 1/2 tsp if using canola oil instead of “butter”)

3/4 granulated sugar

2 1/4 tsp vanilla extract

Ingredients for chocolate cupcakes:

1 c soy milk

1 tsp apple cider vinegar

1/3 c canola oil

1 c all purpose flour

1 1/2 tsp vanilla extract

1/3 c unsweetened cocoa powder

1/2 tsp baking powder

3/4 tsp baking soda

1/4 tsp salt

3/4 granulated sugar

Optional: 10 oreo cookies coursely chopped

Ingredients for vanilla buttercream:

3 1/2 c confectioner’s sugar

1/4 c soy milk

1/2 c shortening

1/2 c vegan “butter” such as Earth Balance

1 1/2 tsp vanilla extract

Optional: 1/2 c finely crushed oreos

Directions:

For vanilla cupcakes:

Preheat oven to 350 degrees and line muffin pan with cupcake liners.

Whisk soy milk and apple cider vinegar together and set aside for a few minutes to curdle slightly.

If using butter instead of oil. Combine dry ingredients in bowl. Beat butter and granulated sugar on medium speed in your mixer until light and fluffy, beating no longer than 2 minutes. Beat in vanilla extract and add your dry ingredients to to mixer alternating with soy milk mixture until fully combined.

If using oil instead of butter, beat together your soy milk mixture, oil, vanilla and sugar. Combine your flour, baking powder, baking soda, salt and cornstarch in another bowl. Add to mixer and beat until smooth.

Pour into cupcake lined baking pan and bake for 18-22 minutes or until toothpick inserted into middle comes out clean. Let cool on rack before frosting.

For chocolate cupcakes:

Preheat oven to 350 degrees and line a muffin tin with cupcake liners.

Whisk soy milk and apple cider vinegar together and set aside for a few minutes to curdle slightly.

In mixing bowl add your sugar, oil and vanilla extract with soy milk mixture and beat until foamy. In another bowl mix the rest of your ingredients. Add to wet mixture gradually and beat until smooth. Optional: Fold in coarsely chopped oreos.

Pour into liners and bake for 16-18 minutes or until toothpick inserted in the middle comes out clean. Cool on rack before frosting.

For icing:

Beat sugar and vegan butter in mixer until fluffy. Add your sugar and beat for 3 more minutes. Add vanilla and soy milk and beat until fluffy, usually around 5 minutes.

Top your cupcakes with your icing and top with half a oreo cook if desired.

Enjoy!

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4 thoughts on “Cookies ‘n Cream Cupcakes

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