So at my son’s school, the families of each student are welcome to bring in treats for the whole class on their child’s birthday. That’s a lot of birthdays (one more reason to support smaller class sizes?!) and of course since it’s very unlikely that those treats don’t contain dairy or eggs, I provide suitable plant based substitutes for our kids. We’ve been incredibly lucky so far. For my son’s first year, I was told that the class does a lot of baking and I was asked if I would come in and assist on those days so that we could make all of the food suitable for everyone. Yay! So much fun! This year, my son’s teacher just happens to be vegetarian and said not to worry she “totally gets it” (happy sigh). I was asked to provide some baking that she can store in the freezer for these occasions. So hence this post and these magnificent and somewhat naughty cupcakes.
Although my kids are used to and honestly prefer heartier, healthier baking, my son always asks for something that looks kind of like what the other kids are eating for class parties. He doesn’t want a wholesome muffin with cranberries when everyone else is gorging on cupcakes and about to enter a communal sugar coma. This is how we make it work. Isa to the rescue (with a few modifications). If you’ve got a sweet tooth, these are exactly what you’re looking for!
Preheat your oven to 350 F (175C). Line your muffin pan with 12 cupcake liners. Whisk together your soy milk and apple cider vinegar in a large mixing bowl and set it aside for a few minutes to curdle. Add your sugar, oil and vanilla and whisk until well blended.
In a medium bowl whisk together your flours, baking soda, baking powder, and salt. Add your dry ingredients to your wet and mix until just incorporated. Add in your coarsely chopped cookies and gently mix again.
Divide the batter amongst your 12 cupcake liners and bake for 18-20 minutes until a toothpick inserted comes out clean. Allow them to cool completely before frosting.
For the icing: Beat the shortening and margarine together with your KitchenAid 
Adapted from Moskowitz, Isa Chandra. “Cookies and Cream Cupcakes”. Vegan Cupcakes Take Over the World
Disclaimer: We use Amazon affiliate links ONLY for products that I personally use and rely on. When you purchase something (anything!) through an Amazon affiliate link (or by clicking on the Amazon link in the sidebar) I receive a small commission at no extra cost to you. Thank you for supporting WHAT the HECK do I eat NOW and helping me continue to bring great content to this site!
- Cookies and Cream Cupcakes:
- 1 cup soy milk
- 1 tsp apple cider vinegar
- ¾ cup granulated sugar
- ⅓ cup canola oil
- 1½ tsp vanilla
- ½ cup whole wheat pastry flour
- ½ cup all purpose flour
- ⅓ cup cocoa powder
- ¾ tsp baking soda
- ½ tsp baking powder
- ¼ tsp salt
- ¾ cup coarsely chopped chocolate cream filled sandwich cookies (Newman O's)
- Cookies and Cream Icing:
- ½ cup nonhydrogenated shortening (I like Spectrum brand)
- ½ cup Earth Balance non hydrogenated margarine (comes in baking sticks)
- 3½ cups organic confectioner's sugar
- 1½ tsp vanilla
- ¼ cup soy milk
- ½ cup finely mashed Newman O's chocolate cream filled sandwich cookies
- Preheat you oven to 350 F (175C).
- Line your muffin pan with 12 cupcake liners.
- Whisk together your soy milk and apple cider vinegar in a large mixing bowl and set it aside for a few minutes to curdle.
- Add your sugar, oil and vanilla and whisk until well blended.
- In a medium bowl whisk together your flours, baking soda, baking powder, and salt.
- Add your dry ingredients to your wet and mix until just incorporated.
- Add in your coarsely chopped cookies and gently mix.
- Divide the batter amongst your 12 cupcake liners and bake for 18-20 minutes until a toothpick inserted comes out clean.
- Allow them to cool completely before frosting.
- Cookies and Cream Icing:
- Beat the shortening and margarine together with an electric mixer until fluffy.
- Add the sugar and beat for about 3 more minutes.
- Add your vanilla and soy milk and beat for another 3 minutes until fluffy.
- Add your mashed cookies and mix until well combined.
- Once cupcakes have cooled, spread on a thin or thick layer of icing and top with a half cookie.
How many packages of cookies does it take to get the 3/4 cup and the 1/2 cup? 2 packages?
I made them all (and topped the cupcakes with half cookies) all from one standard size package of Newman’s O’s:)