Vegan Cookies and Cream Cupcakes
I find that the best new recipes come out of tried and true old, and well-loved, recipes. I created this mixture using my family's classic Wacky Cake recipe, but eliminating the cocoa and adding crushed chocolate to the batter. I attempted this combination for my boyfriend's birthday, as he is a fan of white chocolate, the taste of which I think I achieved well with a little extra vanilla flavouring. For this recipe, you'll need:
- 1 1/2 cups flour
- 1 cup sugar
- 1 1/2 tsp salt
- 1 tsp baking soda
- 4 tbsp oil
- 1 cup warm water
- 1 tbsp vinegar
- 1 1/4 tsp vanilla
- 1/4 - 1/2 cup dark chocolate chips
1. Combine dry ingredients.
2. Add in wet ingredients and mix together.
3. Crush up chocolate chips and mix into batter.
4. Pour into cupcake tins or baking dish if a cake is more up your alley.
5. Bake at 350 degrees Fahrenheit, about 20 minutes for cupcakes and about 30 minutes for cake.
I then made a classic chocolate buttercream frosting and added more crushed chocolate chips to it, I wanted the whole cupcake to be very chocolatey.
I was so happy with how these turned out! I find that whenever I add chocolate chips to baking, they always end up falling out in chunks when I eat them, instead of melting nicely into the batter, so chopping up the chocolate chips completely eliminated that problem. The cake was nice and sweet and vanilla flavoured, the chocolate frosting and chocolate chips nice and rich and chocolatey, giving the cake a really cookies and cream taste.