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Cupcakes Worthy of World-Domination: Cookies and Cream & Chai Latte Cupcakes!

2010.01.25

Cookies and Cream Cupcakes

I picked up this little gem around my birthday last year upon hearing about a coconut-lime cupcake (yeah; like, OMG right?!) nestled within its precious pages. Winner of VegNews’ Cookbook Authors of the Year for the past few years running, Isa Chandra Moskowitz and Terry Hope Romero have penned a remarkable little cookbook that has won over hearts (and stomachs!) around our house.  Now, obviously you can tell from previous posts that I am neither vegan nor vegetarian, but I’ve got to say I just love the creativity and diversity (not to mention nutrition!) found in vegan and vegetarian cookbooks so much that I have acquired quite a few over the last year or so. Vegan Cupcakes Take Over the World is no exception. Moskowitz and Romero have created a cookbook crammed with 75 dreamy dairy-free recipes for cupcakes that will knock you on your ass!

With two birthdays over the past week, there was no question which celebratory confectioneries would be constructed in my kitchen. I flipped through the pages of my copy of VCTOTW, stopping to drool over every single photo (happens every time, dang nabbit!), and selected two exquisite cupcakes to bestow upon the birthday girls! I’m just gonna go ahead and toot my own horn, because oh.my.WORD. they were good!!!!

Chai Latte Cupcakes

Behold: Cookies and Cream & Chai Latte Cupcakes.

Enjoy the cupcake porn my friends!  =)

Cookies and Cream Cupcakes (makes 12 glorious cupcakes)

Print this recipe!

For the Cupcakes:

  • 1 cup soy milk (I like So Good fat-free vanilla)
  • 1 teaspoon apple cider vinegar (I substituted white distilled)
  • 3/4 cup granulated sugar
  • 1/3  cup canola oil
  • 1 tsp vanilla extract
  • 1/2 teaspoon almond extract, chocolate extract, or more vanilla extract (I opted for more vanilla)
  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder, Dutch-processed or regular
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup (about 10 cookies; chop first then measure) of coarsely chopped vegan chocolate cream-filled sandwich cookies (such as Newman-O’s) (if keeping the recipe vegan isn’t important to you, you can just use Oreos (which is what I did))

For the Vegan Cookies and Cream Buttercream Frosting:

  • 1/2 cup nonhydrogenated shortening
  • 1/2 cup nonhydrogenated margarine (I used Earth Balance)
  • 3-1/2 cups confectioners’ sugar, sifted
  • 1-1/2 teaspoons vanilla extract
  • 1/4 cup plain soy milk or soy creamer (again, I just used So Good fat-free vanilla)
  • 1/2 cup finely mashed sandwich cookie crumbs.

Directions

  1. Preheat oven to 350°F and line muffin pan with paper or foil liners
  2. Whisk together soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, and vanilla extract, and other extract, if using, to the soy milk mixture and beat till foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat till no large lumps remain (a few tiny lumps are okay).
  3. Gently mix 1 cup of coarsely chopped sandwich cookies into the cupcake batter.
  4. Pour into liners, filling ¾ of the way. Bake 18-20 minutes, until a toothpick inserted into the center comes out clean. Transfer to cooling rack and let cool completely.
  5. Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes. Add the vanilla and soy milk, beat for another 5-7 minutes until fluffy and smooth.  Stir 1/2 cup finely mashed sandwich cookies crumbs into the frosting.
  6. To assemble, frost cupcakes generously and top each cupcake with half of a sandwich cookie.

Cookies and Cream Heaven

Sublime

Check out that nice little hunk of cookie sticking out there! Oh yeah!

Om-nom-nom...

Chai Latte Cupcakes (makes 12 magnificent cupcakes)

Print this recipe!

For the Cupcakes:

  • 1 cup soy milk or rice milk
  • 4 black tea bags (or 2 tablespoons loose black tea)
  • 1/4 cup canola oil
  • 1/2 cup vanilla or plain soy yogurt
  • 3/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1-1/3 cups all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cardamom
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • Pinch to 1/8 teaspoon ground white or black pepper

For the Fluffy Vegan Buttercream Frosting:

  • 1/2 cup nonhydrogenated shortening
  • 1/2 cup nonhydrogenated margarine
  • 3-1/2 cups confectioners’ sugar, sifted
  • 1-1/2 teaspoons vanilla extract
  • 1/4 cup plain soy milk or soy creamer

For the Spiced Chocolate Dust:

  • 1 tablespoon cocoa powder
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 12 cinnamon sticks (optional)

Directions

  1. Preheat oven to 350°F and line muffin pan with paper or foil liners
  2. Heat soy milk in a small saucepan over medium till almost boiling. Add tea bags, cover, and remove from heat. Let sit for 10 minutes. When ready, dunk teabags a few times in soy milk and squeeze gently to extract any soy milk before removing. Discard tea bags. Measure the soy milk and tea mixture and add more soy milk if it is less than 1 cup.
  3. In a large bowl, whisk together oil, yogurt, sugar, vanilla, and tea mixture until all yogurt lumps disappear. Sift flour, baking soda, baking powder, salt, cinnamon, cardamom, ginger, cloves, and pepper. Mix until large lumps disappear; some small lumps are okay.
  4. Pour into liners, filling ¾ of the way. Bake 20-22 minutes, until a toothpick inserted into the center comes out clean. Transfer to cooling rack and let cool completely.
  5. Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes. Add the vanilla and soy milk, beat for another 5-7 minutes until fluffy and smooth.
  6. In a small bowl, mix together cocoa, cinnamon, and nutmeg. Hello spiced chocolate dust.
  7. To assemble, frost cupcakes generously and lightly sift the spiced chocolate dust over the buttercream frosting. It’s cute to stick a cinnamon stick into the frosting if you are feeling fancy-pants.

The compact, convenient and charming Chai Cupcake for those on the go!

Divine

Could a cupcake get any dang cuter?!

14 Comments leave one →
  1. Mike Laevens permalink
    2010.01.25 1.44 pm

    I want to go to there. These look so good A.Bones.

  2. 2010.01.27 11.07 am

    These look so dang cute! And yummy!! Chai… you are my friend, poetry in motion!

  3. Brett permalink
    2010.01.27 6.04 pm

    Hello dearest,

    I just wanted to say that your food blog is AMAZING. Honestly, hunny…I have always thought that your calling was cooking. Maybe you should do something with it ;)

    Anywho, I wanted to request that recipe of that scrumptious blueberry and lemon zest loaf you made when Kelso and I last visited you. I am going to search it online now, but I think the world should know about this declicious treat. Also, Fantastic photos in your food porn folder on facebook!!! :) The loaf looked as heavenly as I remembered it being.

    Keep up the fabulous fabulous work and I look forward to stopping by for a visit before I leave for Europe!

    much love,

    Bretty

  4. Naomi permalink
    2010.01.28 8.04 am

    Still unconvinced. Mushrooms = poo sponges. :)

  5. 2010.01.28 1.14 pm

    I have to say, vegan or not, these looks beautiful. You’re a good photographer!

  6. Monica permalink
    2010.03.28 1.28 pm

    I made the chai latte cupcakes and they turned out so cute! Loved them, and they tasted good for a vegan recipe! Again, your blog is awesome.

  7. Jo-Ann permalink
    2010.04.03 5.20 am

    Oh my gosh, I just have to say I absolutely love your cupcakes. They look so moist and cute! I’ve never tried any vegan cupcakes but I’m definitely looking forward to making them. Thanks for sharing the recipes! :D

  8. missy permalink
    2011.01.26 7.30 pm

    It’s nice to see some recipes with soy, as my son is allergic to regular milk. I am making both the cookies and cream and the chai latte cupcakes to try tomorrow!

  9. Amber permalink
    2012.05.08 10.12 pm

    I just made the Chai Tea ones and they’re AMAZING! Definitely a must try.

  10. 2012.06.21 12.03 pm

    Reblogged this on Enjoying The Journeys and commented:
    It’s time to make some cupcakes!! YUMMY.

  11. 2012.10.13 4.23 pm

    Thanks for these wonderful recipes! I just made the cookies and cream cupcakes with Halloween oreos and made the frosting orange! They turned out great!!

Trackbacks

  1. Cookies and Cream Cupcakes – Happiness in a Pot | Happy Happy Joy Joy
  2. 50 best cupcake recipes -
  3. Chai Latte Cupcakes « The Cupcake Blog

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