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Secret Ingredient Cookies & Cream Cupcakes

These cupcakes are moist and rich thanks to the secret ingredient of ... drum roll please... vegan mayo. Paired with a cookies & cream frosting, these cupcakes are beyond delicious.
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Prep Time 30 mins
Cook Time 18 mins
Decorating time 20 mins
Total Time 1 hr 8 mins
Course Dessert
Servings 22 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!