Not Just-for-Kids Cookie Cupcakes

I love the idea of combining two different desserts to make a different tasty creation. For example, combining chocolate sandwich cookies and white cupcakes with chocolate frosting…yum!

I made these for our going away party and they were quickly gobbled up! My friend Karen sent me this photo of her niece and nephew (Lucy and Evan) very seriously enjoying them.

The recipe is based on Isa Chandra Moskowitz and Terry Hope Romero’s “Cookies and Cream Cupcakes.” If you haven’t checked out their cookbook, “Vegan Cupcakes Take Over the World,” I highly recommend you do! This recipe makes 12 cupcakes. I think next time I would put a cookie on top for added flair and cookie flavor!

For the Cupcakes:

  • 1 cup almond milk
  • 1 teaspoon white vinegar
  • 1 cup flour
  • 2 tablespoons cornstarch
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup canola oil
  • 3/4 cup sugar
  • 2 teaspoons vanilla extract
  • 10 vegan chocolate cream-filled sandwich cookies

For the Frosting:

  • 1/2 cup vegan margarine, at room temperature
  • 1/2 cup vegetable shortening
  • 1 cup unsweetened cocoa powder
  • 4 cups powdered sugar
  • 6 tablespoons almond milk
  • 3 teaspoons vanilla extract
  • 5 vegan chocolate cream-filled sandwich cookies for crushing
  • 12 vegan chocolate cream-filled sandwich cookies for topping

To Make the Cupcakes:

  1. Whisk the almond milk and vinegar together in a small bowl, set aside.
  2. Preheat the oven to 350 degrees.
  3. Line a muffin tin with cupcake liners.
  4. Cut the cookies into small pieces.
  5. Whisk the flour, cornstarch, baking powder, baking soda, cookies, and salt in a large bowl, set aside.
  6. Whisk the oil, almond milk mixture, sugar, and vanilla in a medium bowl.
  7. Pour the wet ingredients into the dry ingredients and mix gently until no large lumps remain.
  8. Scoop batter into cupcake liners.
  9. Bake for 18-22 minutes or until toothpick inserted in cupcake comes out clean.
  10. Transfer to a wire rack to cool.

To Make the Frosting:

  1. Crush the cookies into crumbs with the food processor or by putting them in a plastic bag and crushing them with a rolling pin or other heavy item.
  2. In a stand mixer with the whisk attachment or using a hand held mixer, cream together the margarine and shortening.
  3. Add the cocoa powder and beat until incorporated.
  4. Add the powdered sugar 1/2 cup at a time, alternating with the almond milk until they have both been thoroughly incorporated.
  5. Add the vanilla and beat until light and fluffy, about 5 minutes.
  6. Stir in the cookie crumbs.
  7. Spoon the frosting into a pastry bag and pipe generously onto the cooled cupcakes.
  8. Top each cupcake with a whole or broken cookie.
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5 Responses to “Not Just-for-Kids Cookie Cupcakes”

  1. Karen Says:

    Those cupcakes were so sweet & yummy… I was lucky to have received a bite from my niece before the frosting was all gone. I think that was their favorite part. Never would have guessed they were vegan!

  2. Lucy and Evan Says:

    Thanks for the sugar rush Kristen! Our mean old mommy does not give us sweets very often, but she let us have anything we wanted at your house. When is your next party? We are tired of whole wheat honey sweetened peanut butter cookies!!

  3. Kricket Says:

    @ Lucy and Evan:

    Thanks, kiddos, for coming to the party and letting me share your cute picture with everyone! Unfortunately, you will have to travel a long distance to come to the next one… all the way to Portland, Oregon!

  4. Milka Fhernindez Says:

    Hi. Nice! Really caouldn\’t agree more REGARDING \”t-for-Kids Cookie Cupcakes | Kricket Cakes\”. I really liked it a lot. Try vegan chocolate cupcakes. Thanks.

  5. RYErnest Says:

    Nice post u have here :D Added to my RSS reader

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