I had a hard time keeping my husband (and my son, and myself) out of the Joe Joes long enough to make these. So today when they were done, Teno and I had a little cookie party and ate them until we were both sick. And all our teeth were black.
But little does Teno know that while he was in the tub his dad and I took turns eating cookies and cream cupcakes. This is another recipe from Isa Chandra Moskowitz and Terry Hope Romero’s Vegan Cupcakes Take Over the World. Just buy it, quit fucking around. Seriously.
For the cupcakes you will need:
- 1 cup soy milk
- 1 tsp apple cider vinegar
- 3/4 cup granulated sugar
- 1/3 cup canola oil
- 1 & 1/2 tsp vanilla extract
- 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 coarsely chopped vegan sandwich cookies. Chop, then measure.
Preheat your oven to 350 and line your cupcake pan with paper liners. In a large bowl, whisk together the soy milk and vinegar and set it aside to curdle. Add the sugar, oil, and vanilla to the soy mixture and beat until foamy.
In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt. Add the dry mix in two batches to the wet ingredients and beat until no large lumps remain. Mix in cookie chunks.
Pour into lined pan, filling each cup 3/4 full and bake 18-20 minutes or until toothpick inserted in cake comes out clean. Transfer to a wire rack and cool completely.
For the frosting you will need:
- 1⁄2 C. Non-Hydrogenated Shortening
- 1⁄2 C. Non-Hydrogenated Margarine
- 3 1⁄2 C. Confectioners’ Sugar, sifted if clumpy
- 1 1⁄2 t. Vanilla Extract
- 1⁄4 C. Plain Soymilk or Soy Creamer
- 1/2 cup crushed vegan sandwich cookies
Beat shortening and margarine together until well combined and fluffy. Add sugar and beat for about 3 more minutes. Add vanilla and soymilk, beat for another 5 to 7 minutes or so until fluffy. Fold in cookie crumbs and top each frosted cupcakes with a half of a cookie. This makes an assload of frosting, be generous!
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