We hosted a fundraising cupcake morning tea at work recently, so I obviously had to get my bake on. I wanted to bring something vegan to make sure there were options for everyone. These cookies and cream cupcakes have been a go-to of mine for ages, so they were the obvious choice. Plus, they are delicious!
The recipe is slightly amended from the Vegan Cupcakes Take Over the World cookbook
Ingredients List
For the Cookies and Cream Cupcakes
- 1 cup non-dairy milk
- 1tsp apple cider vinegar
- 3/4 cup sugar
- 1/3 cup oil (canola, vegetable or coconut are best)
- 1 1/2 tsp vanilla essence
- 1 cup plain flour
- 1/3 cup cocoa powder
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 10 vegan-friendly cream-filled cookies (in Australia you can use oreos)
For the Icing
- 1/4 cup vegan butter (eg nuttelex)
- 2 cups icing sugar
- 1tsp vanilla extract
- 1/4 cup non dairy milk
- 10 cream-filled cookies
Steps
- Preheat the oven to 180C
- Whisk together the milk and apple cider vinegar and set aside for a few minutes
- Whisk in the sugar, oil and vanilla extract until froathy
- Sift together the flour, cocoa powder, baking soda, baking powder and salt then add in two batches to the wet ingredients. Whisk well in between additions, then whisk until no large lumps remain.
- Roughly chop the cookies and mix through the batter.
- Pour into lined cupcake trays, filling to three-quarters of the way up. Bake for 18-20 minutes, until a skewer comes out clean.
- Cool in the pan, then cool completely on a wire rack
- Meanwhile, beat together the butter and icing sugar until fluffy
- Add the vanilla and milk and beat until well combined and smooth
- Finely chop half the cookies and fold through the icing mixture
- When the cupcakes are cooled spread with the icing, then top with a halved cookie
One of the things I love about these cookies and cream cupcakes is that they don’t require any fancy ingredients to make them vegan friendly. No egg replacer, no flax eggs, just ingredients you probably have in the pantry already. As a result they are an excellent addition to your baking arsenal even if you don’t have any vegan friends! Plus, y’know, they are delicious.
In Australia, standard oreos are the easiest option for the cookies in these cupcakes as they just happen to be vegan. Make sure you check the packaging though as apparently that’s not the case in every country as the manufacturing process may differ.
It’s safe to say these cookies and cream cupcakes were very well received when I brought them out for our morning tea. We also raised a bit of money too which was really the most important part!
Anyone for some Cookies and Cream Cupcakes?
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I Spy Plum Pie is Liz, an early 30s kiwi-born, Melbourne raised girl who is passionate about the environment and sustainability, food, exploring and learning new things. Join me on my journey to a happy, sustainable life!
Eleanor May
September 10, 2018 at 7:20 am (6 years ago)These look so yummy. I’ll have to try to make them for myself!
Alyssa
September 19, 2018 at 10:24 pm (6 years ago)Hey Liz, these cupcakes look so delicious. I will try it to make them by myself. Thanks, keep sharing!