Yummy!

Best. Cupcake. Ever.

Seriously, these cupcakes are so awesome that if Helen wasn’t planning on selling them to raise money for a good cause (United Way) I’d be chock full of cupcaked goodness.

The Oreo on the top was Helen’s idea and it worked out great from a presentation point of view.  These ones should come with a warning…if you’ve got hungry friends, they’ll be gone before you can count your cupcakes!

Recipe taken from Vegan Cupcakes Take Over the World by Isa Chandra Moskawitz and Terry Hope Romero

Makes 12 cupcakes

1 cup light vanilla soy milk
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 1/2 teaspoons vanilla extract
1 cup flour
1/3 cup Dutch-processed cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup crushed chocolate sandwich cookies*

Frosting
Yields about 2 cups
1/2 cup butter, room temperature
3 cups powdered sugar, sifted
2 teaspoons vanilla extract
1/8 cup light vanilla soy milk
3/4 cup crushed chocolate sandwich cookies

To make the cakes:
Preheat the oven to 350 degrees F. In a small bowl, sift together the flour, cocoa, baking soda, baking powder, and salt. Set aside.

Add the milk and vinegar to the bowl of an electric mixer; allow it to sit for a few minutes to curdle. Add the sugar, oil, and vanilla extract to the bowl and mix until foamy. Add the flour mixture in two additions and beat until no large lumps remain. Stir in the crushed cookies.

Fill your cupcake containers of choice about 3/4 full. Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.

To make the frosting:
Beat the butter until smooth. Add the milk, vanilla, and half the sugar and beat until incorporated. Add the remaining sugar and beat until smooth. Stir in the crushed cookies.

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