Vegan Cookies And Cream Cupcakes
#cookieeeeeeeeees!!!!

INGREDIENTS

400ml coconut milk

165g cup sugar

80ml cup canola oil

1 1/2 tsp Apple cider vinegar

1 tsp vanilla extract

240g cup all purpose flour

3 tbsp Cocoa powder

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1 cup roughly chopped Oreo cookies (or a vegan alternative. Oreo cookies in Australia are 100% vegan. Check the ingredients list on the back of the box at your local store)

Dairy free chocolate (melted, to drizzle)

 

Frosting

1 batch of fluffy vegan vanilla buttercream frosting

4 tbsp unsweetened cocoa powder

METHOD

Makes 12

Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven. Line a cupcake tin with cupcake liners.

 

In the bowl of a stand mixer fitted with the paddle attachment, add the cocoa powder, plain flour, salt, bicarb soda, baking powder and sugar. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together).

 

Next, add coconut milk, canola oil, apple cider vinegar in a jug and whisk until well combined.

 

Add wet ingredients to dry ingredients in a slow and steady stream until no dry ingredients are visible. Scrape down the bowl, add chopped oreo cookies and mix for another 20 seconds.

 

Fill each paper 3/4 of the way (using an ice cream scoop to transfer the batter into the cupcake liners makes this a quick and easy process otherwise you can use two tablespoons). Bake for 20-25 min or until a toothpick inserted comes out clean. Allow them to cool completely on a wire cooling rack before frosting.

 

While your cupcakes are baking and cooling prepare your vegan chocolate frosting by adding the cocoa powder to the vanilla frosting and mix until well combined.

 

Fit the end of a piping bag with a large round tip and frost a large blob of frosting. Don’t worry if it looks wonky. Place some roughly chopped Oreos on top and drizzle with melted choc.

 

-

 

STORAGE: store in an airtight container for up to 3 days (refrigerated or unrefrigerated).

 

CAKE: Recipe can be used for an 8” cake tin - adjust baking time to 30-40 min

 

EQUIPMENT: Can be made using a hand mixer (always mix on lowest speed) or wooden spoon. Take care not to over mix the batter

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RECIPES

 

Basic Recipes

Cupcake Recipes

Cake Recipes

Macaron Recipes

Vegan Recipes

No-Bake Recipes

Frosting Recipes

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Hey there! My name is Nick Makrides! I'm guessing you love baking as much as I do which is how you stumbled upon my website!

 

This is the best spot on the internet to learn how to make the most amazing desserts that don't just look impressive, they also taste delicious and are easy to make!

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