Cookies 'N' Cream Cupcakes

Ingredients for Cakes

• 1 cup soy milk
• 1 tsp apple cider vinegar
• 3/4 cup granulated sugar
• 1/3 cup canola oil
• 1 tsp vanilla extract
• 1/2 tsp almond extract, chocolate extract, or more vanilla extract
• 1 cup all-purpose flour
• 1/3 cup cocoa powder, Dutch processed or regular
• 3/4 tsp baking soda
• 1/2 tsp baking powder
• 1/4 tsp salt
• 1 cup chopped Oreos, Newman O's, or other vegan chocolate cream-filled cookies--chop about 10 cookies, then measure this

Ingredients for Frosting

• 1/2 cup finely mashed cookie crumbs
• 1/2 cup nonhydrogenated shortening
• 1/2 cup nonhydrogenated margarine (Earth Balance works very well)
• 3 1/2 cups confectioner's sugar
• 1 1/2 teaspoons vanilla extract
• 1/4 cup plain soy milk or soy creamer

Instructions for cupcakes:

1. Preheat oven to 350F and line muffin pan with paper or foil liners.
2. Whisk together the soy milk and vinegar in a large bowl. Set aside for a few minutes to curdle. Add the sugar, oil, and vanilla (and other extract, if using) to the soy milk mixture and beat until foamy.
3. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
4. Add dry mixture in two batches to wet ingredients and beat until no large clumps remain.
5. Add the cup of cookie crumbs and mix.
6. Pour into liners, filling three quarters of the way (using an ice cream scoop will do this easily). Bake 18-20 minutes, until toothpick inserted into center comes out clean. Transfer to cooling rack and let cool completely.

Instructions for frosting:

1. Beat the shortening and margarine together until well combined and fluffy.
2. Add the sugar and beat for about 3 more minutes.
3. Add the vanilla and soy milk and beat for another 5 to 7 minutes
4. Finally, mix in the cookie crumbs and add frosting to cooled cupcakes
5. Enjoy!