I thought about incorporating this treat into another post, but then I decided the only way to do justice to this cupcake is to give it a post of it’s own.
I had so many reasons why I needed to make these cupcakes: free time, chocolate craving, experimental bones in my body, a cat that likes peanut butter, and a new Wilton piping set I was given for my birthday!
I don’t know if I should be embarrassed or proud to say these cupcakes left me speechless.
A rich chocolate cake, with cookie dough icing. Oh and have you guessed yet…they’re vegan.
Chocolate Cookie Dough Cupcakes
For the cake:
- 1.5 cups whole wheat flour
- 1 cup raw sugar
- 3 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1 tablespoon distilled white vinegar
- 5 tablespoons olive oil
- 1 cup cold water
- Preheat oven to 350F.
- The ingredients must be mixed in the right order to achieve the correct texture. First, combine the flour, sugar, cocoa powder, baking soda, and cinnamon in a medium bowl and mix well.
- When the dry ingredients are mixed, stir in the vanilla, vinegar, and olive oil. Then pour the water into the mix and stir well.
This should make 15 regular sized cupcakes.
For the icing:
- 3/4 cup brown sugar
- 1/4 cup coconut oil
- 1/4 tsp. vanilla
- 1/4 cup vanilla almond milk
- 1 cup whole wheat flour
- Pinch salt
- Chocolate chips to top the cupcake with
Mix these ingredients together in the order they are presented.
I wasn’t sure how this cookie dough texture would hold up in my piping bag. I’ve never used a nice piping set before, but I am happy to report it was a success!
Just to be safe I didn’t mix any chocolate chips into the dough. I didn’t want the piper to get clogged because I don’t mess around with small chocolate chips. Go big or go home. I added 5-6 chips per cupcake for a nice ending decoration.
Now if you’ll excuse me, I have a cupcake platter calling my name for lunch.
Q: Cookie dough icing yay or nay? Ohhh yay for sure. Cookie dough anything please!