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Chocolate Cupcakes & Chocolate Cookie Cream Frosting

Full printable recipe at the bottom of this post


My baby turned 9 last weekend and asked me to make him chocolate cupcakes.  I decided to put a spin on traditional buttercream frosting by adding chocolate cookies.

I did a little research and discovered that Oreo cookies are vegan (I read this article on PETA).  Plus, when I checked the ingredients at the store, I didn't see any dairy byproducts listed.

I've never been much of a fan of chocolate cupcakes because they tend to be quite dry, so used a little more oil and soy milk to make this recipe. They came out moist and delicious.

To make the egg replacer:


I added a tablespoon of apple cider vinegar and soy milk in my blender and blended for a few seconds. If you don't have a blender, use a whisk and allow the "egg" to sit for about 10 minutes to curdle.

The consistency should be similar to the picture above when you're ready to add your other ingredients.


The first picture is right after adding the dry ingredients to the wet ones.

Second picture-Don't over mix the batter-just continue until all ingredients are combined.


Fresh out the oven-Recipe makes 12 cupcakes

Now to the best part-the frosting!


I had Theo help me out with crushing the Oreo cookies.


This frosting came out fluffy and not overly sweet. I ate a few teaspoons of the leftovers. There's no shame in my game. lol

Chocolate Cupcakes and Chocolate Cookie Cream Frosting

by Brown Vegan

Prep Time: 10

Cook Time: 30

Keywords: bake dessert

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Ingredients (12 cupcakes)

Chocolate Cupcakes

  • 1 1/3 cups whole wheat flour
  • 1/3 cup canola oil
  • 1 tablespoon apple cider vinegar
  • 1 cup soy milk
  • 3/4 cup brown sugar
  • 1 tablespoon vanilla extract
  • 1/3 cup cacao powder (or regular cocoa powder)
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder

Cookies & Cream Frosting

  • 1/3 cup vegan margarine
  • 1/2 vegetable shortening
  • 1 tablespoon vanilla extract
  • 1 1/2 cup powdered sugar
  • 1/4 cup almond or soymilk
  • 6 chocolate cookies with cream filling, crumbled


For the Cupcakes

Preheat oven at 400 degrees and line a muffin pan with paper cupcake liners.

Put soy milk and vinegar in a blender and blend for a few seconds. If you don't have a blender, whisk these ingredients together in a bowl and sit aside for 10 minutes to allow to curdle.

In a large bowl, beat together the soy milk mixture, vanilla extract, sugar and oil.

In a separate bowl, sift in flour, salt, baking soda, and baking powder, and cacao powder.

Slowly add dry ingredients to the wet ingredients, beating the batter until well combined.

Add 1 1/2 tbsp of batter to each cupcake liner and bake for 15 minutes.

Cool completely before adding frosting.

For the Frosting

Beat together the margarine & vegetable shortening

Slowing add in powdered sugar and continue beating for about 2 minutes.

Add in soymilk and vanilla extract and beat until fluffy.

Fold in crumbled cookies with a rubber spatula or spoon.

If you try this recipe, let me know what you think?

What's your favorite type of cupcake?

Song playing while I baked...

MAZE ft Frankie Beverly- Joy & Pain

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