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Vegan Cookies and Cream Cupcakes

These sweet and indulgent vegan cupcakes have cookies and cream flavor in each frosting-covered, fluffy cake bite.
Prep Time15 mins
Cook Time22 mins
Total Time37 mins
Servings: 10 cupcakes
Author: Kathy Patalsky

Ingredients

Chocolate Cupcakes:

  • 3 tablespoon vegan butter or coconut oil, melted (I used Earth Balance vegan butter, but oil can work too)
  • 2 flax eggs** (½ cup total liquid, ¼ cup each flax egg) 1 flax egg = 3 tablespoon water + 1 tablespoon ground flax seed
  • ½ cup vegan sugar
  • 2 teaspoon vanilla extract
  • 1 ½ tablespoon non-dairy milk
  • 1 cup apple sauce (DIY is best because the texture is usually a bit thicker, which helps)
  • ½ teaspoon salt
  • 2 teaspoon baking powder
  • 1 teaspoon apple cider vinegar
  • 1 cup all purpose, wheat flour
  • ⅓ cup cocoa powder, unsweetened

Cookies and Cream Frosting:

  • 1 stick vegan butter (½ cup)
  • 3 cups vegan powdered sugar
  • 1-2 tablespoon non-dairy milk
  • 3 vegan chocolate-cream sandwich cookies, crushed

Instructions

  • Preheat oven to 350 degrees. Line a muffin tin with cupcake liners.
  • In a large mixing bowl, combine the butter or oil, flax eggs, sugar and vanilla. Beat with a hand mixer until smooth.
  • Add in the applesauce, vinegar, non-dairy milk, salt. Beat again. Then add in the cocoa powder and flour. Beat until a fluffy and smooth batter forms.
  • Fill the cupcake tins and bake at 350 for 18-22 minutes or until a toothpick comes out clean when inserted into the center of the cupcake.
  • Cool cupcakes for at least an hour before adding frosting.
  • Frosting: Using a mixer, whip together the sugar and non-dairy milk. Add non-dairy milk as needed to thin out the frosting a bit. Finish off by hand folding in the crushed cookies.
  • When cupcakes are cooled, you can swirl the frosting on top. I used a spoon to add the frosting since having cookies in the frosting makes it chunky and therefore not a good candidate for a pastry bag swirl. Finish with a cookie or half cookie on top of the frosting. Serve! Chill in the fridge until ready to eat.