Cookies n’ Cream is just one of those flavors. I mean, right? Its has held a super specific place in all of our lives and maybe even served an important role at one point or another. These Vegan Cookies n’ Cream Cupcakes take all of those nostalgic feelings and jam them into a single cupcake. Moist vanilla cake full of crushed chocolate cookie and topped with creamy cookie-filled frosting. Perfection.
Ice Cream or Cupcakes
My experience of cookies n’ cream is more limited to ice cream. It wasn’t until adulthood that I began to realize this glorious flavor could be applied to my other favorite desserts, namely cupcakes. Cookies n’ Cream ice cream was always the quintessential post swimming snack. Growing up, my grandparents lived in a condo complex that had a pool. During the summer my bother and I would walk the short distance and spend all day causing a ruckus in a 55 and older community. When our pool time inevitably came to an end, we were never sad. We knew ice cream was waiting for us. I wouldn’t have minded one of these Vegan Cookies n’ Cream Cupcakes either.
Vegan Cookies n’ Cream Cupcakes Ingredients
- All Purpose Flour: All purpose flour is considered to have a moderate/average amount of protein when compared to other flours. It will give your cupcakes sturdiness without compromising the lightness you desire.
- Sugar: Granulated sugar is great for baking because the bond that it forms with water/liquid has a moisture-locking effect. This gives us incredible texture and moistness in our baked goods. Where we rely on sugar to give delicious sweetness to our desserts, it also brings out the more delicate flavors in our bakes giving them the level of prominence we desire.
- Baking Powder: Baking powder provides the leavening power when baking cupcakes. Without baking powder our cupcakes wouldn’t achieve a dome shape. Baking powder begins releasing carbon dioxide in the batter and then expands more evenly while baking.
- Baking Soda: Baking soda needs an acidic and liquid ingredient to activate. If a sour flavor is desired in a recipe, baking soda is omitted in favor of a different leavener. Here, we are using baking powder and soda together as we need more leavening than we have acid available in the recipe.
- Sea Salt: Salt is a known flavor enhancer and baked goods are no exception. This is especially true where flour and butter are concerned. In addition to amplifying flavor, salt works to strengthen doughs/batters and provide texture.
- Unsweetened, Non-Dairy Yogurt: Non-dairy yogurts resemble typical dairy yogurts in every way. The major exception is that they are made from dairy-free sources. These can include nuts, coconuts, rice and oats. These yogurts contain live-active cultures, also known as probiotics. In vegan baking, non-dairy yogurt can also act as an egg replacement as it aids in binding and leavening. Be sure to purchase unsweetened non-dairy yogurts for baking so that you are able to control the sugar levels in your desserts.
- Non-Dairy Milk: Non-dairy milks resemble traditional dairy milks except they are derived from alternative sources such as nuts, coconuts, rice, oats, etc. Any will do in baking. Unflavored and unsweetened are ideal but use what you have available.
- Canola Oil: Canola oil is a neutral or “flavorless” vegetable oil that doesn’t conflict with the flavor of your baked goods. It delivers a nice moistness to any dessert recipe.
- Vanilla Extract: Vanilla extract is the most common extract in baked goods. It adds a beautiful dimension and flavor profile to our bakes. Vanilla chemically adds more flavor to desserts without covering up the other flavors you would still like to shine through.
- Chocolate Sandwich Cookies: I know what you’re thinking: OREOS!? Yes. But there are plenty of Oreo-like cookies on the market and just about any will do here. Most brands out there are accidentally vegan but always be sure to check your ingredients.
Tips and Tricks for Vegan Cupcakes
- Cupcakes can be made in advance and frozen, unfrosted for up to 1 month! If you are making these for a particular event and would like to save time, freeze cupcakes and then when you are ready to prepare, simply defrost and frost!
- Any chocolate sandwich cookie brand will do here as long as it’s accidentally vegan. As the cookies will be mixed into plenty of sugary goodness I would encourage you to purchase off-brand cookies to save money.
- If you would just like 12 cupcakes instead of 14, do not place a whole chocolate cookie into the bottom of each cupcake liner. This will make it so each cupcake requires more batter.
Please remember if you make this recipe to snap a pic and share with @censoredbaker on instagram!Print
Vegan Cookies n’ Cream Cupcakes
Your favorite cookies n’ cream flavor jammed into a vegan cupcake. Need I say more?
- Prep Time: 20 minutes
- Bake Time: 20 minutes
- Total Time: 40 minutes
- Yield: 14 Cupcakes 1x
- Category: Cakes and Cupcakes
- Method: Bake
- Cuisine: American
- Diet: Vegan
1 1/2 c all purpose flour
1 c sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp sea salt
1/2 c nondairy yogurt (unflavored and unsweetened)
1/2 c nondairy milk
1/2 c canola oil
2 tsp vanilla extract
1 c crushed chocolate sandwich cookies*
14 whole chocolate sandwich cookies
1 c non hydrogenated shortening
4 tbsp vegan butter
2 1/2 c powdered sugar
1 c crushed chocolate sandwich cookies
1 tsp vanilla extract
pinch sea salt
1. Preheat oven to 350 degrees F (175 C) and line a 12-cup cupcake pan with paper liners. Set aside. In a large bowl, whisk together all purpose flour, sugar, baking powder, baking soda and sea salt. In a small bowl, whisk together nondairy yogurt, nondairy milk, canola oil and vanilla extract. Pour wet ingredients into dry ingredients and whisk until just combined. Do not over-mix. Gently fold in 1 cup crushed cookies.
2. Drop 1 entire chocolate sandwich cookie into the bottom of each cupcake liner. Cover with prepared batter until about 3/4 of the way full. Bake in preheated oven for 18-20 minutes or until toothpick inserted into the center of cupcake comes out clean with only a few crumbs clinging to it. Allow cupcakes to cool for 2-3 minutes in cupcake pan before transferring to a wire rack to cool completely.
3. While cupcakes are cooling, prepare the frosting. Add shortening and vegan butter to a large bowl and beat with an electric hand or stand mixer until well-combined, about 30 seconds. Add powdered sugar to the bowl and beat until all sugar is incorporated. Add in crushed cookies, vanilla and salt. Beat until cookies are well-distributed. Top cooled cupcakes with frosting using a piping bag or an offset spatula.
*A lot of chocolate sandwich cookies on the market (Oreos and generic brands) are accidentally vegan. Check the ingredients on the packaging and pick your favorites.
**Prepared cupcakes will keep in an airtight container at room temperature for 2-3 days. Cupcakes can also be frozen, unfrosted for up to 1 month.
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