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Cookies 'n Cream Cupcakes

cookies n cream cupcakes

Michelle Riley/The HSUS

Makes 1 to 2 dozen cupcakes.

1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract, chocolate extract, or additional vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt 
Vanilla frosting
1 package vegan Oreo-type cookies

Preheat the oven to 350 F (175 C) and line a muffin pan with paper or foil liners.

Whisk together the soy milk and vinegar in a large bowl. Set aside for a few minutes to curdle.

Add the sugar, oil, vanilla extract, and additional extract 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 wet ingredients and beat until no large lumps remain. A few tiny lumps are okay.

Mix 1 cup (about 10 cookies) of coarsely chopped cookies into the cupcake batter.

Pour the batter into the liners, filling each one 3/4 of the way. Bake 18 to 20 minutes, or until a toothpick inserted into the center comes out clean. Transfer the cupcakes to a cooling rack and let cool completely before frosting. Garnish with half a cookie.

Recipe courtesy of Samantha Hagio.

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