MINT COOKIES ‘N’ CREAM CUPCAKES
SERVES 16 CUPCAKES
FOR THE CUPCAKES
1 1⁄2 cups all-purpose flour
1 cup sugar
1⁄3 cup unsweetened cocoa powder
1 tsp baking soda
1⁄2 tsp salt
1 cup cold coffee or water
1⁄2 cup canola oil
2 tbsp white or apple-cider vinegar
1 tbsp pure vanilla extract
1 cup crushed store-bought chocolate sandwich cookies (dairy-free) or Oh Ree O’s
FOR THE FROSTING
1 cup non-hydrogenated vegetable shortening
2 cups powdered sugar
1 tsp pure peppermint extract
3 to 5 tbsp soy, almond, or rice milk
2 cups crushed store-bought chocolate sandwich cookies (dairy-free) or Oh Ree O’s
NUTRITIONAL VALUES
Calories: 460kcal
Fat: 20.9g (3.8g S.Fat)
Carbs: 63.2g
Protein: 4.9g
Sugar: 28.3g
Sodium: 165mg
METHOD
To make the cupcakes:
Preheat the oven to 180°C/350°F. Line two 12-cup cupcake pans with 16 cupcake liners.
In a large mixing bowl, combine the flour, sugar, cocoa, baking soda, and salt. Whisk together the coffee, oil, vinegar, and vanilla in a separate bowl. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing. Crumbled cookie pieces should be folded in.
Fill about two-thirds of the cupcake liners with batter. Bake for 16–20 minutes, or until a toothpick inserted into the center of a cupcake comes out dry with a few crumbs clinging to it. Allow the cupcakes to cool completely before frosting them.
To make the frosting: Shortening should be beaten until smooth with a stand or hand mixer. With the mixer on low, gradually add powdered sugar, peppermint extract, and 1 tbsp non- dairy milk at a time, until the frosting is spreadable. Increase the speed to high and continue to beat for 2 minutes, or until light and u y appear. Mix in the crushed cookie pieces until well combined. If necessary, add more non-dairy milk.
To assemble the cupcakes: On the cupcakes, spread a layer of mint cookie frosting.
In a large mixing bowl, combine the flour, sugar, cocoa, baking soda, and salt. Whisk together the coffee, oil, vinegar, and vanilla in a separate bowl. Whisk the wet mixture into the dry mixture until just combined. Avoid overmixing. Crumbled cookie pieces should be folded in.
Fill about two-thirds of the cupcake liners with batter. Bake for 16–20 minutes, or until a toothpick inserted into the center of a cupcake comes out dry with a few crumbs clinging to it. Allow the cupcakes to cool completely before frosting them.
To make the frosting: Shortening should be beaten until smooth with a stand or hand mixer. With the mixer on low, gradually add powdered sugar, peppermint extract, and 1 tbsp non- dairy milk at a time, until the frosting is spreadable. Increase the speed to high and continue to beat for 2 minutes, or until light and u y appear. Mix in the crushed cookie pieces until well combined. If necessary, add more non-dairy milk.
To assemble the cupcakes: On the cupcakes, spread a layer of mint cookie frosting.
RECIPE NOTES
Cupcakes can be baked ahead of time and frozen unfrosted for up to a month. Frosting can be kept in the fridge for up to two weeks. Before serving, thaw the cupcakes and frost them.
