In Vegan Cupcakes Take over the World, one of the many intriguing variations on the basic chocolate cupcake is for cookies and cream/Newman-O’s cupcakes, and I’ve wanted to make them FOR AGES. Luckily, M. Ducksworth is amenable to the suggestion, so off we go!
We needed some Newmans-Os, as they are vegan and not as frightening as real Oreos in their hydrogenation-levels. Instructions, after the jump
1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 canola oil
1 teaspoon vanilla extract
1 cup all-purpose flour
1/3 vegan cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
and 10 crushed Newman O’s
Preheat the oven to 350 degrees and line the muffin pan, and whisk together the soy milk and vinegar and set aside to curdle. Sift together the flour, cocoa powder, salt, baking soda and baking powder.
Add the oil, vanilla and sugar to the milk-mixture, and…mix…
Then add the flour mixture, and the ten crushed Newman O’s and mix…and then pour into the cupcake tin. The extra cookies will add about two cupcake’s worth of batter, so you can eat lots of batter, or break out another tin and make a few more.
1/4 cup vegan shortening
1/4 cup vegan margarine
1 3/4 cups powdered sugar, sifted
1 1/2 teaspoons vanilla extract
and enough soy milk to get the texture right
Beat together the shortening and the margarine, and then beat in the powdered sugar in 1/2 cup intervals. After that is incorporated, add the vanilla, a dash of soy milk, and our cookie crumbs, and mix.
Then frost in an attractive fashion, garnish with a half-cookie, and enjoy!