What do they mean when they suggest that you not go to the grocery store if you’re hungry? I’m not sure the person who said it, however clearly they knew the subject matter they were discussing. Naturally, I walked out with a bag filled with cool mint Oreos. I’m not a huge fan of packaged cookies but I’m not going on to tell you how many I ate in my car on my way home. The leftovers were transformed to these delicious cupcakes.
To get that the frosting match with the Oreo Filling I added some drops Americolor Leaf Green food coloring. I didn’t want to ruin the frosting’s pretty color by putting in cookie bits and so I mixed bits of the Oreos in the frosting.
I made a simple one-bowl chocolaty cupcake recipe. It creates a lighter cupcake, which makes perfect for contrast with the cookie chunks that are crunchy. These cupcakes are egg – and dairy-free. I used organic sugar that is not refined to make the cupcakes. But, the Oreos do contain refined sugar, and based the sugar you prefer they are vegan.
Following all the comments I’ve received after all the comments I have received, I am not claiming that these are vegan. I’ll say that the cupcakes are vegan (yes there’s an thing called vegan powdered sugar). For the Oreos, it’s your choice to choose. It’s possible to use Newman O’s in place or, if you wanted to be certain create your own.
Yield 12 cupcakes
INGREDIENTS
FOR THE CUPCAKES:
1 cup soy milk
1 tsp. apple cider vinegar
3/4 cup sugar
1/3 cup vegetable oils
1 tsp vanilla extract
1 cup all-purpose flour
1/3 cup cocoa
1/2 teaspoon baking powder
3/4 tsp baking soda
1/2 teaspoon salt
Around 10 Oreos from Mint chopped
FOR THE FROSTING:
1/2 cup of non-hydrogenated margarine (I made use of Earth Balance)
1/2 cup of non-hydrogenated cutting shortening (I utilized Spectrum Organics)
Three cups of powdered sugar (I made use of Wholesome Sweeteners)
1 teaspoon vanilla extract
One teaspoon mint extract
A few drops of green gel food coloring
FOR DECORATION:
3 tablespoons of soymilk
1/3 cup chocolate chips made from vegan ingredients (such such as Ghirardelli Semi-Sweet, 365 or even 365))
6. Mint Oreos, cut in half
INSTRUCTIONS
FOR THE CUPCAKES:
Preheat the oven to 350 degrees. Line the cupcake tin with 12 lined paper cupcake liners.
Within a bowl large enough, mix together the vinegar and soymilk. Put it aside for a few minutes to make a curd.
Include the sugar, the oil as well as vanilla, to your “buttermilk.” Mix until the mixture has a foamy appearance.
Separately in a bowl mix the cocoa, flour baking soda, baking flour and salt.
Incorporate the flour mixture to the wet ingredients, mixing until ingredients are incorporated. Mix in the pieces of cookie.
Divide the batter evenly among the cupcake liners. cook for about 18-20 minutes.
It is important to cool thoroughly before you can apply frosting.
FOR THE FROSTING:
Mix the margerine and shortening in a medium-speed mixer until the mixture is fluffy.
Mix in the powdered sugar, and beat for an additional 3 minutes. Begin your mixer at low to ensure that the powdered sugar has only incorporated, otherwise you’ll end up wearing it. Then , increase the speed until medium.
Mix in the mint extract and vanilla extract as well as food coloring. The food coloring was added one drop at a moment, until the color was consistent with what was inside the Oreo. Mix on medium speed until it is all combined.
Pipe the frosting on the cupcakes that have cooled
TO MAKE THE GANACHE:
In a small saucepan simmer the soymilk until it is about to boil. Take the saucepan off the heat Add the chocolate chips and stir until it is all combined. Let it cool for 5 minutes. When the ganache has cool then place it in the piping bag or plastic bag, cut off a tiny portion from one corner of the bag and drizzle it over on top of cupcakes. Sprinkle with half of the Oreo.
NOTES
Recipe is adapted recipe adapted from Vegan Cupcakes Take over the World. You can use regular butter instead of earth Balance as well as regular milk in place of soy milk.
