Chocolate Cupcakes Sent from Heaven with Fluffy Cookies-n-Cream Frosting

Chocolate vegan cupcakes with cookies ~n~ cream frosting

Life~ It’s unpredictable. Eat Dessert First!

In celebration of my first real blog article let’s do dessert!  I want to share  with you one of my most favorite chocolate cupcake recipes which you absolutely won’t believe is vegan! It means that no animals were harmed in the making so you will earn your wings while baking them and just one bite will send you straight to heaven! I am so impressed by these it’s not even funny. Thankfully I didn’t let the word vegan scare me from trying this recipe when I found it waaay back by accident because it  helped me to broaden my awareness and realize there is an awesome world of baking out there that does not involve harming animals or needless added cholesterol! Who ever started that whole baking trend that must consist of eggs and dairy? Well it doesn’t! How exciting is that!?!

I love the idea of cupcakes because they are so trendy yet they never seem to go out of style. I have to be honest, I really wasn’t a huge cupcake fan until I Close up chocolate vegan cupcake with sprinklesbaked these. No joke. I can’t stand a dry cupcake and that’s usually my luck when I bite into one. Times have changed and I see many batches of vegan cupcakes in my future as my son enters his grade school years and if I can find any reason at all to bake these, I will! This is a cupcake that visits me in my dreams!

I would love to take the credit for these cupcakes but I can’t. Truth is I only changed the recipe slightly, baked a few batches and then got creative and baked a whole cake. That’s right cake fans, this recipe can be turned into the most impressive moist chocolate cake! Credit for this cupcake and frosting recipe is due to the must have cupcake cook book called: Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero. Tempting creations like Green Tea, Banana split, Chai Latte, Smores, Tiramisu, Chocolate Mint, and tons more, 75  to be exact. There’s a cupcake flavor for everyone! I originally found the Basic Vegan Chocolate Cupcake recipe at Chow along with the Vegan Fluffy Buttercream Frosting.

The Chocolate Cupcake

Ingredients

1 cup vanilla hemp milk. I used Living Harvest brand. You can use soy, almond or other non-dairy milk

1 tsp  apple cider vinegar

3/4 cup vegan organic granulated sugar

1/3 cup canola oil

1 tsp  vanilla extract

1/2 tsp more vanilla extract. You can use almond or chocolate here but I chose more vanilla

1 cup all-purpose organic flour

1/3 cup cocoa powder, I used Hershey brand cocoa before I found organic cocoa

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp Celtic sea salt

Directions

 Preheat  oven to 350 and line a muffin pan with paper or foil liners.

Whisk together the hemp milk and vinegar in a large bowl, and set aside for a few minutes (if using soy milk this will make it curdle which is what you want, I didn’t notice any curdling with the hemp milk but did not want to chance omitting the apple cider vinegar as they came out so perfect with it). Add the sugar, oil, vanilla extract, more vanilla or other extract to the hemp milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt. Add in two batches to wet ingredients and beat until no large clumps remain (a few small ones are ok).

Pour into liners, filling 3/4 of the way. Bake 18-20 minutes until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely before frosting.

 
Single chocolate vegan cupcake
 

Cookies -n- Cream Fluffy Buttercream Frosting

Ingredients

1/2 cup non-hydrogenated shortening. I used Earth Balance vegan natural shortening sticks

1/2 cup non-hydrogenated margarine. I used Earth Balance vegan buttery sticks

3 + 1/2  cups vegan, organic powdered sugar, sifted

1 + 1/2 tsp vanilla extract

1/4 cup vanilla hemp milk. You can use plain soy or soy creamer

1/2 cup finely mashed vegan chocolate cream filled sandwich cookies. I used Back to Nature organic brand. You can use Newman-O’s or even Oreo which are vegan. About 5 cookies = 1/2 cup mashed

Directions

Leave the shortening and margarine sticks out to soften at room temperature for a bit. Beat the shortening and margarine together until well combined and fluffy. Add the the sugar and beat for about 3 more minutes. Add the vanilla and hemp milk and beat for another 5-7 minutes until fluffy. Stir into the frosting 1/2 cup mashed vegan chocolate cream filled sandwich cookies. Frost cupcakes generously and top each with half of a sandwich cookie.

I put the frosting in a big Zip-Loc and cut the corner off and piped my frosting on (a real baking Pro! Ha ha). I froze the remaining frosting for when I get a crazy craving for this amazing treat! It defrosts pretty decently at room temp. You can halve this frosting recipe if you are spreading rather than piping as it  makes a lot!

For a fun variation: I frosted a few cupcakes before I added the mashed cookies to the Cookies-n-Cream frosting recipe and just topped with sprinkles.

 

To make a dChocolate vegan cupcake cakeouble layer round chocolate cake, I made two batches of the cupcake batter, one for each 9 inch round baking pan and baked for the same amount of time (adjusting if needed). It came out perfect! You can get pretty creative with fillings for the middle or  just use some of the same frosting.


 
 
 
 
 
chocolate vegan cupcake tier


I would love to hear from you! Any favorite vegan cupcake recipes out there? Please do share :)

 
Enjoy!

The Karmatarian~
Advertisements

12 Responses so far »

  1. 1

    Deanna said,

    These are amazing cupcakes! I’ve tasted them firsthand and was in love! My kids loved them too! I’ve been meaning to get the recipie from you – so thanks!
    Congrats on the blog – I’ll be checking in.

  2. 2

    Melissa said,

    Love the cupcakes they were so good!! Love the blog too! You never cease to amaze me!

  3. 3

    Syndi said,

    Loving the blog can wait for the next one. I am looking forward to trying the cupcakes! They look great!!! Congrats on the blog… I am looking forward to the next blog!

  4. 4

    maryann said,

    I love your blog!!! It’s so you!!!

    I wish you were closer…you need to make me these cupcakes! I bet yours are so much better than if Jon made them.

    Special Request for a future blog entry- your guacamole recipe!!!

  5. 5

    Virginia Kern said,

    I love your blog!!!

    Although, i’m not sure about the Vegan Cupcake. Everytime I eat any vegan desert it is soooooo dry and tasteless.

    I know you are not a butter and sugar girl, but how can you deny Buuter, Eggs & Sugar??? It’s Magic! (It’s the Chef in me) I have to rebuttal a little…

    I am so proud of you, and you are such a FOODIE!!! And I will make these “Vegan Cupcakes” and let you know if I love or hate them… XOXO

    V

  6. 6

    Jennifer said,

    Hi there, it’s Jennifer from Living Harvest. Thanks for using our Tempt hemp milk in your recipe. These cupcakes look fabulous!

  7. 7

    Syndi said,

    WOW those cupcakes were the best! I made them tonight for my family and they were a hit! My husband who does not care for sweets wanted more! But I did put one twist to your recipe….. Instead of hemp or regular soy, I used vanilla soy and omitted the vanilla flavoring… killed two birds with one stone.
    Thanks for the recipe, I am making more tomorrow!!!!!

  8. 8

    Syndi said,

    Also my husband was so impressed with how moist the cupcakes were… This was for the person who said vegan desserts are dry!!! These were very moist, moister than cupcakes with eggs and butter!

  9. 9

    karmatarian said,

    Syndi, that is so awesome to hear! Funny, I had the opposite thing in mind and used vanilla hemp to add more vanilla flavor :) either way good to know they turn out great both ways! I just got my own copy of “Vegan Cupcakes Take Over the World” and made the Margarita cupcakes… OMG they are unbelievable… so many more to try! I love it! Happy cupcake baking!!! Thanks for writing!
    ~Christa

  10. 10

    […] an issue with vegan cupcakes. I just love vegan cupcakes! I said this before in my very first post- Chocolate Cupcakes Sent from Heaven with Fluffy Cookies-n-Cream Frosting. Never dry. Oh […]

  11. 11

    Deanna said,

    I ‘m going to try these this week!

  12. 12

    Christa said,

    Awesome Deanna! Please share your review!


Comment RSS · TrackBack URI

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: