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.

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.