Here's another topping idea for our classic vegan chocolate cupcakes that's sure to please kids and adults alike!
First make our chocolate cupcakes!
cookies 'n' cream frosting ingredients:
1/4 C coconut oil (solid at room temperature)
** you can also use vegan margarine or butter softened to room temperature
2 C powdered sugar
2 tbsp non-dairy milk
1/2 tsp vanilla extract
5-6 Oreo cookies (or chocolate wafers)
In a large bowl beat together oil, powdered sugar, non-dairy milk, and vanilla extract until smooth but stiff enough to use a piping icing.
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 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 left over cupcakes in the fridge and remove from the fridge 10-15 minutes before serving/eating again.