About
gooey, irresistible cupcakes and vegan friendly!
A friend and I tried this recipe the other day - delish!
Ingredients
For the cookie dough element!
1 1/8 cups all purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup room temp Earth balance vegan butter or vitalite or Pure
3/8 cup cane sugar
3/8 cup brown sugar
1/2 teaspoon of pure vanilla extract
3 tablespoons soy milk or creamer
3/4 cup mini semi-sweet vegan chocolate chips
Cupcake batter
1/2 cup soy milk or creamer
1/2 cup coconut milk
1/3 cup canola or sunflower oil
1/2 cup brown sugar
1/4 cup cane sugar
2 tsp. pure vanilla extract
1 1/4 cups all-purpose flour
2 Tbsp. cornstarch
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 teaspoon salt
Cookie dough butter cream
3/4 cup Earth Balance vegan butter or vitalite or Pure, room temp.
2 cups icing sugar
2 tablespoons soy milk or creamer
3/4 cup pre-made cookie dough, room temperature
This recipe makes around 12-15 cupcakes and can be kept for about 3 days.
Tags
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FrankieStein favorited Vegan Cookie Dough Cupcakes
16 Feb 06:45
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Charlie. favorited Vegan Cookie Dough Cupcakes
25 Jul 21:37
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05 May 05:11
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12 Jan 13:30
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07 Jan 23:38
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18 Dec 19:25
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KelliDroze added Vegan Cookie Dough Cupcakes to Food
18 Dec 19:25
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Monkey_McGee favorited Vegan Cookie Dough Cupcakes
11 Oct 03:35
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HurricaneHayles entered their project Vegan Cookie Dough Cupcakes to A Zombie Ate My Cupcake! Contest
13 Jan 18:34
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HurricaneHayles entered their project Vegan Cookie Dough Cupcakes to Go Vegan 2011 Contest
21 Dec 02:52
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Step 1
First - prepare the cookie dough!
Combine the "butter", sugars and vanilla in a bowl until creamed, then add the soy milk or creamer and beat well with a hand mixer. Personally I prefer to use the soy creamer as it's a slightly thicker and creamier consistency.
Add the dry ingredients (flour, salt, baking soda) to this mixture and slowly mix until combined. Lastly, stir in your chocolate chips.
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Step 2
Set aside 3/4 cup of this mixture for the frosting later on.
With the remainder of the mixture, take approximately half a teaspoon's worth of dough and roll into a small ball. You should make one ball for each cupcake. *Use your judgement* these balls will eventually be placed into your cupcake as a filling - if you are making smaller or larger cupcakes, adjust the size of your dough balls as necessary :)
Place the balls on a tray or plate and place in freezer for at least two hours to freeze. This is a key step - non frozen balls will just make normal chocolate chip cupcakes which, let's face it, are pretty boring :)
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Step 3
Now it's time to bake!!
Preheat oven to 180 degrees Celcius/350 degrees Fahrenheit/gas mark 4. Line your pan with cupcake liners.
In a large bowl whisk together the soy milk or creamer, coconut milk, both sets of sugars, oil, and vanilla extract.
Sift in the flour, cornstarch, baking powder, baking soda, and salt, and mix until no large lumps remain. Do not over mix.
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Step 4
Fill your liners roughly half full with batter.
Take your frozen dough balls out of the freezer and place one frozen cookie dough ball into the center of each cup.
Bake for approximately 20 to 22 minutes or until tops are puffed and golden. Note that the toothpick trick for testing won't work in this situation as you are aiming for the insides to be gooey and delicious :)
Transfer to a cooling rack to cool before decorating.
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Step 5Cream the "butter" with a hand mixer until fluffy.
Slowly add icing sugar until well-incorporated.
Add soy milk or creamer and mix until smooth.
Next, add the remaining cookie dough you set aside earlier (Plus any melted balls left over as desired!) and mix until combined.
Taste test if you dare ;) I could seriously eat this stuff from the bowl until I puke!
Spread or pipe onto the cooled cupcakes, and sprinkle with more mini chocolate chips if desired.
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Step 6
Enjoy the fruits of your labour!
:)
1
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These look delicious!