These cupcakes are moist and rich thanks to the secret ingredient of … drum roll please… vegan mayo. Yes, mayo. This addition adds a creamy fat that makes these cupcakes extra fudgy. Paired with a cookies & cream frosting, these cupcakes are beyond delicious.
Important ingredients for these cupcakes
All-purpose flour: This helps create structure in the cupcakes. Measure your flour using the spoon-and-level method to ensure your cake doesn’t turn out dry.
Baking soda and baking powder: These are the leavening ingredients. They’re extremely important to cause the cake to rise, as there are no eggs in this recipe.
Unsweetened natural cocoa powder: This adds the chocolate flavor to the cupcakes. Opt for unsweetened natural cocoa powder over dutch process.
Vegan chocolate sandwich cookies: These are necessary for the cookies & cream flavor. You’ll crush them to use in both the cupcake base and the frosting.
Vegan mayo: This is the secret ingredient in these cupcakes. The addition of mayo (I used Hellmann’s Vegan Dressing and Spread) creates rich, fudgy cupcakes and cannot be substituted.
Vanilla extract: This adds a delicious rich flavor to the cupcakes. You should use pure vanilla extract for the best flavor.
Warm water or coffee: This helps create a silky smooth batter and breaks up cocoa powder chunks. Using coffee intensifies the chocolate flavor without actually adding a coffee flavor to the cake, however, you can use water if you don’t have coffee. Be sure the liquid you use is warm.
Tools and Accessories Used
Kitchenaid Mixer: While not necessary, I love using my Kitchenaid mixer when making cupcakes. It helps make smooth batter and fluffy buttercream.
Rubber Scraper: You’ll need one of these to scrape the sides of the bowl. I also like use it to stir my buttercream by hand a bit to remove air bubbles before using.
Cupcake pans and liners: You’ll need these to bake the cupcakes in.
Piping Bag and Open Star Tip: These are necessary to create the cute swirls around the top of the cupcakes.
Tips and tricks
Measure your flour and cocoa powder correctly: Use the spoon-and-level method or weigh your flour and cocoa powder to ensure the cupcakes don’t turn out dry.
Don’t overmix: For the best results, you should mix the dry and wet ingredients together until they are just combined. If you overmix, it can result in overly dense and chewy cupcakes.
Don’t overbake: The cupcakes are done if a toothpick entered into the center comes out with no raw batter. It’s okay if there are some crumbs on the toothpick.
Softened butter: You’ll want the butter to be softened when making the buttercream. I recommend bringing it out of the fridge about 30 minutes to one hour before using.
Cool the cupcakes completely: Prior to frosting, cool the cupcakes completely. Don’t skip this step or you’ll have melty buttercream.
Let me know your thoughts!
If you love this recipe or have any questions, leave me a comment with a rating below. I also love to see your creations on Instagram, so make sure to tag me @marykatesvegancakes so I can see and repost!
Secret Ingredient Cookies & Cream Cupcakes
Ingredients
Cupcakes
- 2 cups (250 g) all-purpose flour (spooned and leveled or weighed*)
- 1/4 cup (25 g) unsweetened natural cocoa powder
- 1 1/4 cups (250 g) granulated sugar
- 1 cup (120 g) crushed vegan chocolate sandwich cookies (about 9 cookies)
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup (226 g) vegan mayo
- 1 cup (240 mL) warm water or coffee
- 1 tsp pure vanilla extract
Frosting
- 1 cup (226 g) vegan butter
- 4 cups (500 g) powdered sugar
- 1 cup (120 g) crushed vegan chocolate sandwich cookies (about 9 cookies)
- 1 tsp vanilla
- 1 tbsp (15 ml) nondairy milk, plus more as needed
For decorating
- ~11 vegan chocolate sandwich cookies, broken in half
Instructions
- Make the cupcakes: Preheat the oven to 350°F. Prepare two cupcake pans with about 22 liners (you may need more or less depending on amount of batter).
- In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, whisk the flour, cocoa powder, sugar, crushed cookies, baking powder, baking soda, and salt. Add the mayo, water, and vanilla and beat with a hand or the stand mixer until just combined.
- Place about 3 tbsp (45 ml) of batter into each cupcake liner. Bake in the preheated oven for 16-20 minutes, until a toothpick inserted into the center comes out clean or with just crumbs. Allow the cupcakes to cool completely.
- Meanwhile, make the frosting: Place the butter into a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment. Beat for a few minutes, until light and fluffy. Add the powdered sugar, vanilla extract, and 1 tablespoon of milk and beat again, until light and fluffy. If necessary, mix in more milk, approximately 1/2 tablespoon at a time, until the desired consistency is reached. Scrape the sides as necessary. Finally, beat in the crushed cookies. To remove air bubbles, use a rubber scraper to stir the buttercream a bit and press it up against the sides of the bowl.
- Frost and decorate the cupcakes: Place the frosting into a piping bag fitted with an open star tip. Frost a swirl on top of each cupcake. Place 1/2 of a cookie on top of each cupcake. Enjoy!