Triple "C" Cupcakes

These are Chocolate Creme Cookie Cupcakes I made for the Superbowl Party. They were delicious--the best cupcakes ever, according to Nick. Best of all, they were vegan!!

Recipe: Makes 12 cupcakes (courtesy of Vegan Cupcakes)

1 cup soy milk

1 teaspoon apple cider vinegar (or red wine)

3/4 cup sugar

1/3 cup oil

1 1/2 tsp vanilla

1 cup AP flour

1/3 cup cocoa powder

3/4 tsp baking soda

1/2 tsp baking powder

1/4 tsp salt

1 cup crushed chocolate creme cookie (Newman's Own is good)

Heat oven to 350* and line muffin pan with cupcake liners. Whisk soy milk and vinegar in large bowl, set aside for five minutes. Add sugar, oil, and vanilla to the soy milk. Beat until foamy. In separate bowl, sift (make sure you sift!!) flour, cocoa powder, salt, baking soda, and baking powder. In two batches, add dry ingredients to wet ingredients. Beat until no large lumps remain. Stir in crushed cookies. Fill liner 3/4 full and bake 15-18 mins. Cool completely before icing.

Icing:

1/4 cup non-hydrogenated shortening

1/4 cup non-hydrogenated butter (Smart Balance is good)

2 cups powdered sugar, sift if clumpy

1 tsp vanilla

1/4 cup soy milk

1/2 cup chocolate creme cookies

beat shortening and butter until fluffy. Add sugar a little at a time and beat until combined. Add vanilla and milk, beat 5-7 minutes until fluffy. Add 1/2 cup cookies. Ice cupcakes and enjoy!!