food

Vegan Cookies & Cream Cupcakes

Vegan or not, you are going to want this.

food

Vegan Cookies & Cream Cupcakes

Vegan or not, you are going to want this.

Ingredients

Vegan Cookies & Cream Cupcakes

  • 400 milliliters coconut milk
  • 165 grams cup sugar
  • 80 milliliters cup canola oil
  • 1 1/2 teaspoon Apple cider vinegar
  • 1 teaspoon vanilla extract
  • 240 grams cup all purpose flour
  • 3 tablespoons Cocoa powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup roughly chopped Oreo cookies (or a vegan alternative. Oreo cookies in Australia are 100 percent 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 tablespoons unsweetened cocoa powder

Steps

Vegan Cookies & Cream Cupcakes

  1. Preheat your oven to 180C (356F) or 160C (320F) for a fan forced oven.
  2. Line a cupcake tin with cupcake liners.
  3. 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).
  4. Next, add coconut milk, canola oil, apple cider vinegar in a jug and whisk until well combined.
  5. 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.
  6. 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).
  7. 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.

Frosting

  1. 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.
  2. Fit the end of a piping bag with a large round tip and add a large blob of frosting.
  3. Squeeze out onto cupcake in a circular motion.