Cookies and cream is among one of my favorite flavors in the dessert world. Whether it be ice cream, cupcakes, or even just the plain and simple cookie. Luckily you can find this sandwich cookie in a vegan version at your local health food store (Late July Organic Cookies are a good choice). This creation is great for an afternoon snack or the perfect guilty pleasure while watching a movie.
Cupcakes makes 12
1. Preheat oven to 350 f. Line a muffin pan with 12 muffin liners.
2. In a large bowl combine soy milk and vinegar and allow to sit for a few minutes until the milk curdles. Once curdled, add the sugar, oil, and vanilla. Beat with mixer until foamy.
3.In a separate bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt. Add the dry ingredients slowly to the wet ingredients while mixing until well combined. Fold in the coarsley chopped cookies with a spatula.
4. Fill the muffin liners halfway with the batter. Bake for 18-20 minutes. Cool completely before icing. Garnish each cupcake with a halved cookie.
Icing: (Makes 4 cups)
Content and image : theflamingvegan
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