I made these vegan cookies and cream cupcakes for my nephew’s birthday last weekend. The cookie crumbs made the cupcakes crunchy, and he said they were the best cupcakes he had ever had.
Made with simple vegan ingredients, this recipe ensures that everyone can indulge in a delicious dessert. Perfect for parties or as a special snack, these cupcakes are sure to impress guests and satisfy cravings.
Delicious Vegan Cookies and Cream Cupcakes
This recipe features fluffy vegan cupcakes studded with chocolate cookie crumbs, topped with a creamy frosting made from cashews and plant-based milk. The preparation time is about 20 minutes, with a baking time of 25 minutes, and this recipe yields 12 cupcakes.
Ingredients
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsweetened applesauce
- 1/2 cup almond milk or other plant-based milk
- 1/3 cup vegetable oil or melted coconut oil
- 1 teaspoon vanilla extract
- 1 cup crushed chocolate sandwich cookies (vegan)
- 1 cup raw cashews (soaked for 4 hours)
- 1/4 cup maple syrup
- 1/2 cup unsweetened coconut cream or vegan butter
- 1-2 tablespoons almond milk (for frosting consistency)
- Extra crushed cookies for garnish
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a cupcake tin with paper liners.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In another bowl, mix the applesauce, almond milk, vegetable oil, and vanilla extract.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and mix until just combined. Fold in the crushed chocolate cookies until evenly distributed.
- Fill Cupcake Liners: Divide the batter evenly into the lined cupcake tin, filling each liner about 2/3 full.
- Bake: Bake in the preheated oven for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow the cupcakes to cool completely before frosting.
- Make the Frosting: Drain and rinse the soaked cashews, then blend them in a food processor with maple syrup, coconut cream (or vegan butter), and almond milk until smooth and creamy. Adjust the consistency by adding more almond milk if needed.
- Frost the Cupcakes: Once the cupcakes are cooled, pipe or spread the frosting on top and sprinkle with extra crushed cookies for garnish.
- Serve: Enjoy your delicious vegan cookies and cream cupcakes!
Cook and Prep Times
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 12 cupcakes
- Calories: 180kcal
- Fat: 7g
- Protein: 2g
- Carbohydrates: 29g
I keep the cupcakes covered in the fridge for up to four days. The crumbs stay crunchy, and I let cupcakes come to room temperature for fifteen minutes before serving.
