These vegan cookies ‘n’ cream cupcakes are totally delectable and will take you back to being a kid again. It’s just another topping idea for the classic vegan chocolate cupcakes recipe you know and love. Just make this icing instead of the one featured in that post!
This rich cookies ‘n’ cream icing only has 5 ingredients… ya, you heard me! You can count them on one hand! Whoever said vegan baking was difficult is officially proven incorrect.
Bring these to a celebration like a birthday or graduation and watch adults and kids swoon! Or just bake a batch for fun, cause do you really need an excuse to make delicious vegan cookies ‘n’ cream cupcakes? Not in my world!
vegan cookies ‘n’ cream cupcakes
Here’s another topping idea for my classic vegan chocolate cupcakes that’s sure to please kids and adults alike! First, make my chocolate cupcakes!
cookies ‘n’ cream frosting
- 1/4 C coconut oil, solid at room temperature (you can also use cold vegan butter)
- 2 C powdered sugar
- 2 tbsp nondairy milk
- 1/2 tsp vanilla extract
- 5-6 Oreo cookies (or chocolate wafers)
In a large bowl, beat together coconut oil or vegan butter with powdered sugar. Gradually add nondairy milk and vanilla extract with more sugar until a smooth icing is created. It should still be stiff enough to be piped and hold its shape.
Depending on the temperature of your room or the powdered sugar you’re using, you may need to add slightly more powdered sugar or liquid to get the right consistency!
Crush the cookies by hand in a bag or run them through a food processor. Fold in 3/4 of the cookie crumbs into the buttercream frosting. Reserve the rest to top the cupcakes.
Pipe the icing through a piping bag with a fitted tip of your choice, or use a zipper bag with the corner snipped. You can also just spread it on generously with a small knife. Top with extra cookie crumbs.
Store leftover cupcakes in the fridge and remove from the fridge 10 to 15 minutes before serving again.