Cookies 'n' Cream Cupcakes

This recipe is, of course, from Isa's Vegan Cupcakes Take Over The World. I made these cupcakes for Matt's best friend who drove all the way down to South Carolina to visit us for his birthday. I had made these cupcakes before and knew that no sane person would turn them down. Matt's (non-vegan) friend of course loved them so they were a success! This is a definite "I can't believe it's vegan!" recipe, as is every single cupcake recipe in Vegan Cupcakes Take Over The World. Well, I haven't made them all yet, but I plan to. We LOVE LOVE LOVE cupcakes, and I'm telling you, these Cookies 'n' Cream cupcakes are like little cakes of delicious gold. MMMM wish I had some more right now!!!

Basically, the Cookies 'n' Cream recipe is just an adaptation of the plain ol' Chocolate cupcakes and Vanilla Buttercream frosting recipes. (Which, I might add, are seriously delicious without any fancy adaptations - Especially the frosting... holy crap). Here we go!

Your Basic Chocolate Cupcakes Ingredients

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, chocolate extract, or more vanilla (I recommend almond - it seriously compliments the chocolate flavor)

1 cup all-purpose flour

1/3 cup cocoa powder

3/4 tsp. baking soda

1/2 tsp. baking powder

1/4 tsp. salt

1 cup (about 10 cookies) of coarsely chopped vegan chocolate cream-filled cookies (I used Newman-O's)

1. Preheat oven to 350*F and line muffin pan with liners.

2. 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.

3. 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.

Vegan Fluffy Buttercream Frosting Ingredients

1/2 cup nonhydrogenated shortening

1/2 cup nonhydrogenated margarine (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

1/2 cup finely mashed sandwich cookie crumbs

6 cookies cut in half for garnish

1. 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.

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