Who Knew that Eating Healthy Could Be So Delicious…


Chocolate Cupcakes & Chocolate Cookie Cream Frosting (Courtesy of Brown Vegan)

Ingredients (12 cupcakes)

Chocolate Cupcakes

  • 1 1/3 cups whole wheat flour
  • 1/3 cup canola oil
  • 1 tablespoon apple cider vinegar
  • 1 cup soy milk
  • 3/4 cup brown sugar
  • 1 tablespoon vanilla extract
  • 1/3 cup cacao powder (or regular cocoa powder)
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder

Cookies & Cream Frosting

  • 1/3 cup vegan margarine
  • 1/2 vegetable shortening
  • 1 tablespoon vanilla extract
  • 1 1/2 cup powdered sugar
  • 1/4 cup almond or soymilk
  • 6 chocolate cookies with cream filling, crumbled


(For the Cupcakes)Preheat oven at 400 degrees and line a muffin pan with paper cupcake liners.

Put soy milk and vinegar in a blender and blend for a few seconds. If you don’t have a blender, whisk these ingredients together in a bowl and sit aside for 10 minutes to allow to curdle.

In a large bowl, beat together the soy milk mixture, vanilla extract, sugar and oil.

In a separate bowl, sift in flour, salt, baking soda, and baking powder, and cacao powder.

Slowly add dry ingredients to the wet ingredients, beating the batter until well combined.

Add 1 1/2 tbsp of batter to each cupcake liner and bake for 15 minutes.

Cool completely before adding frosting.

(For the Frosting)Beat together the margarine & vegetable shortening

Slowing add in powdered sugar and continue beating for about 2 minutes.

Add in soymilk and vanilla extract and beat until fluffy.

Fold in crumbled cookies with a rubber spatula or spoon.



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