[an error occurred while processing this directive] Mint Cookies ‘n’ Cream Cupcakes - Steven and Chris
Mint Cookies ‘n’ Cream Cupcakes

Mint Cookies ‘n’ Cream Cupcakes


This vegan cupcake by Chef Chloe Coscarelli, from Chloe's Vegan Desserts has some serious crunch factor. The cookie pieces in the batter and frosting keep you on your toes at every bite! A hint of mint kicks up the flavour and keeps it refreshing. Feel free to use store-bought vegan sandwich cookies.

Mint Cookies 'n' Cream Cupcakes

Makes 16 cupcakes

Make-Ahead Tip: Cupcakes can be made in advance and frozen, unfrosted, for up to one month. Frosting can be made the day before and stored at room temperature. Thaw cupcakes and frost before serving.


1 1/2 cups all-purpose flour
1 cup sugar
1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup cold coffee or water
1/2 cup canola oil
2 tablespoons white or apple-cider vinegar
1 tablespoon pure vanilla extract
1 cup crushed store bought chocolate sandwich cookies (dairy-free)


1 cup non-hydrogenated vegetable shortening
2 cups powdered sugar
1 teaspoon pure peppermint extract
3 to 5 tablespoons soy, almond, or rice milk
2 cups crushed store-bought chocolate sandwich cookies (dairy-free)
Fresh mint, for garnish


Preheat the oven to 350 degress. Line two 12-cup cupcake pans with 16 cupcake liners.

In a large bowl, whisk together flour, sugar, cocoa, baking soda, and salt. In a separate bowl, whisk together coffee, oil, vinegar, and vanilla. Pour the wet mixture into the dry mixture and whisk until just combined. Do not overmix. Fold in crushed cookie pieces.

Fill the cupcake liners about two-thirds full with batter. Bake for 16 to 20 minutes, or until a toothpick inserted in the center of the cupcake comes out dry with a few crumbs clinging to it. Let the cupcakes cool completely before frosting.

To make the frosting:

Using a stand or hand mixer, beat shortening until smooth. With the mixer runner on low, add powdered sugar, peppermint extract, and 1 tablespoon nondairy milk at a time, as needed, until frosting reaches a spreadable consistency. Increase the speed to high and beat for 2 more minutes until light and fluffy. Add crushed cookie pieces and beat until incorporated. Add more non-dairy milk, if needed.

To assemble the cupcakes:

Spread a layer of frosting on the cupcakes. Garnish each cupcake with a mint leaf and half a cookie.


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