vegan cookies 'n' cream cupcakes
Here's another topping idea for my classic vegan chocolate cupcakes that's sure to please kids and adults alike! First, make my chocolate cupcakes!
Servings 12 cupcakes
Ingredients
cookies 'n' cream frosting
- ¼ C coconut oil, solid at room temperature (you can also use cold vegan butter)
- 2 C powdered sugar
- 2 tablespoon nondairy milk
- ½ teaspoon vanilla extract
- 5-6 Oreo cookies (or chocolate wafers)
Instructions
- In a large bowl, beat together coconut oil or vegan butter with powdered sugar. Gradually add nondairy milk and vanilla extract with more sugar until a smooth icing is created. It should still be stiff enough to be piped and hold its shape.
- Depending on the temperature of your room or the powdered sugar you're using, you may need to add slightly more powdered sugar or liquid to get the right consistency!
- Crush the cookies by hand in a bag or run them through a food processor. Fold in ¾ of the cookie crumbs into the buttercream frosting. Reserve the rest to top the cupcakes.
- Pipe the icing through a piping bag with a fitted tip of your choice, or use a zipper bag with the corner snipped. You can also just spread it on generously with a small knife. Top with extra cookie crumbs.
- Store leftover cupcakes in the fridge and remove from the fridge 10 to 15 minutes before serving again.
