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The Washington Post

Cookies 'n' Cream Cupcakes

Cookies 'n' Cream Cupcakes 1.000

Rebecca Bent

Nov 29, 2006

These vegan cupcakes, which will make you nostalgic for childhood, are simple to prepare.


Servings: 1 dozen
Ingredients
  • For the cupcakes
  • 1 cup flour
  • 1/3 cup unsweetened cocoa powder (Dutch process or regular)
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup soy milk
  • 1 teaspoon apple cider vinegar
  • 3/4 cup sugar
  • 1/3 cup canola oil
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract, chocolate extract or more vanilla extract
  • 10 vegan chocolate cream-filled sandwich cookies, such as Newman-O's, coarsely chopped
  • For the frosting
  • 1/2 cup nonhydrogenated shortening
  • 1/2 cup nonhydrogenated margarine, such as Earth Balance
  • 3 1/2 cups confectioners' sugar, sifted if clumpy
  • 1 1/2 teaspoons vanilla extract
  • 1/4 cup plain soy milk or soy creamer
  • 5 vegan chocolate cream-filled sandwich cookies, such as Newman-O's, finely mashed, plus 6 of the cookies, cut in half, for garnish

Directions

For the cupcakes: Preheat the oven to 350 degrees and line 12 muffin cups with paper or aluminum foil liners.

In a medium bowl or on a large square of waxed paper, sift together the flour, cocoa powder, baking soda, baking powder and salt. Set aside.

In a large bowl, whisk together the soy milk and vinegar; set aside for a few minutes to curdle. Add the sugar, oil and vanilla extract and other extract, if using, and beat until foamy. Add the dry ingredients in 2 increments, and beat until no large lumps remain (a few small lumps are okay). Add the chopped cookies to the batter, stirring just to combine. Spoon the batter into the liner cups, filling them three-quarters full. Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean. Transfer to a wire rack to cool completely.

While the cupcakes are cooling, make the frosting: In the bowl of a stand mixer or in a large bowl using a hand mixer, beat the shortening and margarine on medium-high speed for about 5 minutes, until well combined and fluffy. Reduce speed to low to add the sugar until incorporated, and then increase to medium-high speed to beat for about 3 minutes. Add the vanilla extract and soy milk or creamer; beat on the same speed for 5 to 7 minutes, until fluffy. Add the cookie crumbs, mixing well.

To assemble: Frost the cupcakes generously and top each cupcake with half of a sandwich cookie by inserting the cut end into the frosting. Store in a sealed container for up to 3 days.


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Recipe Source

Adapted from "Vegan Cupcakes Take Over the World," by Isa Chandra Moskowitz and Terry Hope Romero (Marlowe & Co., 2006).

Tested by Leigh Lambert.

E-mail questions to the Food Section.

E-mail questions to the Food Section at food@washpost.com.

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Nutritional Facts

Calories per frosted cupcake: 509


% Daily Values*

Total Fat: 27g 42%

Saturated Fat: 5g 25%

Cholesterol: 0mg 0%

Sodium: 370mg 15%

Total Carbohydrates: 66g 22%

Dietary Fiber: 2g 8%

Sugar: n/a

Protein: 4g


*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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