Cookies 'n' Cream Cupcakes

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These vegan cupcakes, which volition marque you nostalgic for childhood, are elemental to prepare.

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

Ingredients

measuring cup

Servings: 1 dozen

For the cupcakes

1 cupful flour
1/3 cupful unsweetened cocoa pulverization (Dutch process oregon regular)
3/4 spoon baking soda
1/2 spoon baking powder
1/4 spoon salt
1 cupful soy milk
1 spoon pome cider vinegar
3/4 cupful sugar
1/3 cupful canola oil
1 spoon vanilla extract
1/2 spoon almond extract, cocoa extract oregon much vanilla extract
10 vegan cocoa cream-filled sandwich cookies, specified arsenic Newman-O's, coarsely chopped

For the frosting

1/2 cupful nonhydrogenated shortening
1/2 cupful nonhydrogenated margarine, specified arsenic Earth Balance
3 1/2 cups confectioners' sugar, sifted if clumpy
1 1/2 teaspoons vanilla extract
1/4 cupful plain soy beverage oregon soy creamer
5 vegan cocoa cream-filled sandwich cookies, specified arsenic Newman-O's, finely mashed, positive 6 of the cookies, chopped successful half, for garnish

Nutritional Facts

Per frosted cupcake

Calories
509
Fat
27 g
Saturated Fat
5 g
Carbohydrates
66 g
Sodium
370 mg
Protein
4 g
Fiber
2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

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

Tested by Leigh Lambert.

Published March 12, 2026