Vegan Cookie Dough Cupcakes (no heat-treating!)
Moist vanilla cupcakes filled with chocolate chip cookie dough and topped with smooth chocolate frosting. 100% vegan.
- Prep Time: 25 minutes
- Bake Time: 20 minutes
- Total Time: 45 minutes
- Yield: 12 Cupcakes 1x
- Category: Cakes and Cupcakes
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
For the Cookie Dough
1/4 c vegan butter
1/4 c brown sugar
2 tbsp granulated sugar
1/2 tsp vanilla extract
1 tsp cornstarch
1/4 tsp baking soda
1/8 tsp salt
3/4 c all purpose flour
1/3 c nondairy chocolate chips (mini vegan chocolate chips work great!)
For the Cupcakes
1 1/2 c all purpose flour
1 c granulated sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 c nondairy milk
1/2 c canola oil
1/2 c nondairy yogurt (unflavored and unsweetened)
2 tsp vanilla extract
For the Frosting
1 c non-hydrogenated shortening
1/4 c vegan butter
1/2 c cocoa powder
3 c powdered sugar
2 tbsp nondairy milk
1 tsp vanilla extract
pinch of salt
Instructions
- Cookie Dough: Add vegan butter, brown sugar, granulated sugar and vanilla extract to a large bowl. Cream together using an electric hand mixer for about 1 minute. Add in the cornstarch, baking soda and salt and beat again until ingredients are evenly distributed. Beat in the all purpose flour until just combined. Cookie dough will be very thick. Fold in the chocolate chips. Place in the refrigerator to chill until ready to use.
- Prep: Preheat oven to 350 degrees F (175 C) and line a cupcake pan with 12 paper liners. Set aside.
- Cake Batter: In a large bowl whisk together the flour, sugar, baking powder, baking soda and salt. In a smaller bowl, whisk together the nondairy milk, canola oil, nondairy yogurt and vanilla until completely smooth. Pour wet ingredients over the dry ingredients and whisk until just combined. Do not over-mix.
- Bake: Fill each cupcake liner about halfway full with cake batter. Scoop a 1 tablespoon ball of cookie dough and roll it tightly between your hands. Press one into the center of each cupcake. Use the remaining cake batter to cover the cookie dough in each cupcake. Each cupcake liner should be about 3/4 of the way full. Bake cupcakes on center rack of preheated oven for 18-22 minutes. Allow cupcakes to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.
- Frosting: While the cupcakes are cooling, prepare the frosting. In a large bowl beat together the non-hydrogenated shortening and vegan butter until completely smooth. Sift the cocoa powder and powdered sugar into the bowl. Add the nondairy milk, vanilla, and salt. Beat until frosting is smooth and no lumps remain.
- Assemble: Once the cupcakes are completely cool you can begin frosting. Transfer the icing to a piping bag fit with the piping tip of your choice. Pipe your desired sized pile of frosting onto the top of each cupcake. You may also spread the icing onto the cupcakes using an offset spatula.
Equipment
Notes
*Cupcakes will keep in an airtight container at room temperature for 2-3 days or in the refrigerator for 3-4. Unfrosted cupcakes can be frozen for up to 1 month.
*If you find the cookie dough to be a bit crumbly after beating, bring it together into a tight ball using your hands. This will make the dough easier to work with.
Find it online: https://censoredbaker.com/vegan-cookie-dough-cupcakes/
