Looks cute with extra Oreos cut in half and pressed, cut side down, into the frosting. This recipe is for one “batch” aka 12 cupcakes, or one 8×8” square, or one 8-9” round. Add a layer of ice cream for the ultimate ice cream cake.
1 cup soy milk
1 tsp apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1 1/2 tsp vanilla
1 cup all-purpose flour
1/3 cup cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
12 oreo-type cookies, coarsely chopped
Whisk together the soy milk and vinegar, set aside a few minutes to curdle. Add the sugar, oil, and vanilla to the soy milk mixture and beat until foamy.
In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to the wet ingredients and mix until no big lumps remain (tiny lumps are ok). Fold in the chopped Oreos.*
Pour into a well-greased (or parchment paper-lined) pan and bake at 350* for about 25 minutes, or until it passes the toothpick test.
*NOTE: this chocolate cookie filled batter tastes unreal.
Remove from pans and let cool completely before frosting.
1/4 cup shortening
1/4 cup butter
1 3/4 confectioner’s sugar, sifted
1 tsp vanilla
2 tbsp soy milk
8 Oreos, mashed into crumbs
Cream the shortening and butter until well-combined and fluffy. Add the sugar and beat for about 3 minutes. Add the vanilla and soymilk, beat for another 5 minutes. Stir in the cookie crumbs.
Credit: Vegan Cupcakes Take Over The World by Isa Chandra Moskowitz and Terry Hope Romero