Description

Hey friends! Want a show-stopping, crowd-pleasing dessert that’s 100% plant-based? These Vegan Cookies and Cream Cupcakes are fluffy, tender, and packed with cookie chunks, topped with creamy frosting and a drizzle of white chocolate. Perfect for birthdays, potlucks, or anytime you need a sweet pick-me-up.

Ingredients

Scale

Cupcakes

1 ½ cups all-purpose flour (or 1:1 gluten-free flour blend)
1 cup granulated sugar
1 tsp baking soda
½ tsp salt
1 cup dairy-free milk (almond, soy, or oat)
1 tsp apple cider vinegar
⅓ cup vegetable oil
1 ½ tsp vanilla extract
10 crushed vegan chocolate sandwich cookies

Frosting & Topping

½ cup vegan butter, softened
1 ½ cups powdered sugar
2 tbsp dairy-free milk
1 tsp vanilla extract
5 crushed vegan chocolate sandwich cookies
Optional: melted vegan white chocolate and extra cookie halves for decoration

Instructions

1. Preheat & Prep

Preheat oven to 350°F (175°C).
Line a 12-cup muffin pan with liners.

2. Make Vegan “Buttermilk”

Whisk dairy-free milk and apple cider vinegar in a bowl. Let sit 5–7 minutes to curdle.

3. Combine Wet Ingredients

Add sugar, oil, and vanilla to the “buttermilk” and whisk until smooth.

4. Add Dry Ingredients

In a separate bowl, mix flour, baking soda, and salt.
Fold dry ingredients into wet just until combined. A few tiny lumps are okay!

5. Fold in Cookies

Gently fold in crushed cookies, keeping chunks intact.

6. Bake

Divide batter evenly into liners. Bake 18–22 minutes.
Check with a toothpick; it should come out with a few moist crumbs.
Cool in the pan 5 minutes, then transfer to a wire rack. Cool completely before frosting.

7. Make Frosting

Beat softened vegan butter until creamy.
Gradually add powdered sugar, then vanilla and 2 tbsp dairy-free milk.
Beat until light and fluffy. Fold in crushed cookies. Adjust milk if needed.

8. Decorate

Pipe frosting onto cooled cupcakes.
Drizzle melted white chocolate, sprinkle extra cookie crumbs, and top with cookie halves if desired.

Notes

Peanut Butter Twist: Fold in vegan peanut butter chips; swirl peanut butter into frosting.
Mocha Flavor: Dissolve espresso powder in milk before adding vinegar.
Gluten-Free: Use certified GF flour and cookies.
Cookie Dough Center: Press a small cookie dough ball into the center before baking.