cupcake friday: cookies and cream

This is probably ill-advised, but I’m going to start an occasional series of posts as I take a crack at my “cupcake recipes to try” backlog, with the results posted on Fridays. First up: Cookies and Cream cupcakes from Vegan Cupcakes Take Over the World: 75 Dairy-Free Recipes for Cupcakes that Rule by Isa Chandra Moskowitz and Terry Hope Romero.

I’ve had such great results with the cupcake recipes in this book that I’ve never actually strayed from the first few that I tried (the Maple Walnut one in particular is stellar). But checking out some more of them is a big motivator in this whole cupcake spree, so it was only right to start here!

The Cookies and Cream recipe is a variation on their very reliable basic chocolate cupcake, with the main difference being that store-bought vegan Oreo-type cookies are required. These were not hard to find (and in fact, the ingredients list led me to suspect that it was possible that Oreos themselves do not have any dairy, I’ll have to see next time I’m at the grocery store).

The process: I followed this one almost to the letter, the only difference being that I didn’t have quite as much vanilla on hand as the recipe called for, but I went ahead anyway.

The verdict: Delicious. The icing was a little sweet for my taste but other household members found it just right. I would make this again, especially if there were any little monkies around, as the crumbled cookie aspect makes them kind of fun.