Ingredients:
For the cupcakes
1 cup flour, 1/3 cup unsweetened cocoa powder (Dutch process or regular),3/4 teaspoon baking soda,1/2 teaspoon baking powder,1/4 teaspoon salt,1 cup soy milk,1 teaspoon apple cider vinegar,3/4 cup sugar,1/3 cup canola oil,1 teaspoon vanilla extract, 1/2 teaspoon almond extract, chocolate extract or more vanilla extract, 10 vegan chocolate cream-filled sandwich cookies, such as Newman-O's (i use oreos), coarsely chopped
For the frosting
1/2 cup nonhydrogenated shortening,1/2 cup nonhydrogenated margarine,3 1/2 cups confectioners' sugar- sifted if clumpy,1 1/2 teaspoons vanilla extract,1/4 cup plain soy milk or soy creamer, 5 vegan chocolate cream-filled sandwich cookies, oreos/newmans o's, finely mashed, plus 6 of the cookies, cut in half, for garnish
Directions:
For the cupcakes: Preheat the oven to 350 degrees and line 12 muffin cups with paper or aluminum foil liners.
In a medium bowl or on a large square of waxed paper, sift together the flour, cocoa powder, baking soda, baking powder and salt. Set aside.
In a large bowl, whisk together the soy milk and vinegar; set aside for a few minutes to curdle. Add the sugar, oil and vanilla extract and other extract, if using, and beat until foamy. Add the dry ingredients in 2 increments, and beat until no large lumps remain (a few small lumps are okay). Add the chopped cookies to the batter, stirring just to combine. Spoon the batter into the liner cups, filling them three-quarters full. Bake for 18 to 20 minutes or until a toothpick inserted into the center comes out clean. Transfer to a wire rack to cool completely.
While the cupcakes are cooling, make the frosting: In the bowl of a stand mixer or in a large bowl using a hand mixer, beat the shortening and margarine on medium-high speed for about 5 minutes, until well combined and fluffy. Reduce speed to low to add the sugar until incorporated, and then increase to medium-high speed to beat for about 3 minutes. Add the vanilla extract and soy milk or creamer; beat on the same speed for 5 to 7 minutes, until fluffy. Add the cookie crumbs, mixing well.
To assemble: Frost the cupcakes generously and top each cupcake with half of a sandwich cookie by inserting the cut end into the frosting. Store in a sealed container for up to 3 days.
Ingredients
For the cake:
2 Cups Sugar, 1 3/4 Cups all-purpose flour,3/4 Cup cocoa powder,1 1/2 tsp baking powder,1 1/2 tsp baking soda,1 tsp salt,2 eggs,1 Cup milk,1/2 Cup vegetable oil, 2 tsp vanilla extract,1 Cup boiling water
For the filling:
1 1/4 Cup heavy cream, 1/8 Cup confectioners sugar,1/4 tsp vanilla extract,10 chocolate sandwich cookies chopped
For the frosting:
1/2 Cup unsalted butter, 2/3 Cup cocoa powder,3 Cups confectioners sugar,1/3 Cup milk,1 tsp vanilla extract
Directions
Preheat the oven to 350 degrees and grease two 9 inch round baking pans.
In a large bowl, stir together sugar, flour, cocoa, baking powder, baking soda, and salt. Add eggs, milk, oil, and vanilla. Beat on medium speed for 2 minutes. Stir in boiling water (batter will be very thin). Pour batter into round baking pans.
Bake 30-35 minutes, or until a toothpick inserted comes out clean. Cool for 10 minutes before removing from pans. Once removed place on baking racks until completely cooled.
To make the filling, combine cream, confectioners sugar, and vanilla in the bowl of a stand mixer fitted with the whisk attachment. Beat on low until sugar is incorporated, then beat on high until stiff peaks form. Gently fold in chopped cookie pieces.
To make the frosting, melt butter in a medium bowl. Stir in cocoa. Alternately add confectioners sugar and milk, beating to spreading consistency. If needed, add an additional amount of milk. Stir in vanilla.
To assemble the cake, place one layer of cake on a cardboard circle. Pipe a border of frosting along the rim of the cake. Spread a thick layer of cookies n’ cream filling inside the circle. Top with the other layer of cake. Frost the side of the cake with the frosting. Pipe a decorative border of chocolate frosting along the border of the cake. Fill the inside of the decorative border with a thick layer of cookies n’ cream filling. Garnish with cookies and frosting as desired
Ingredients:
2 cups nonfat vanilla yogurt
Method:
Place two tablespoons of yogurt into each of four Popsicle molds or a paper cup. Sprinkle with cookie crumbs; top with remaining yogurt. If using paper cups, insert craft stick in center of pop. Freeze one to two hours until pops are slightly firm. Remove from freezer; roll in chocolate sprinkles until coated. Freeze two to four hours until completely firm.
