Vegan Mint Chocolate Cupcakes

Vegan Mint Chocolate Cupcakes
Originally uploaded by LTizzle

I've had a cooking frenzy lately. Maybe its being confused with spring fever.

I adapted this recipe from "Vegan Cupcakes Take Over The World".

I love the extra butteriness of the coconut milk and the nice refreshing quality the peppermint adds. Its like eating a thin mint girl scout cookie!

For the Cake:

1 cup all-purpose flour
1/2 cup cocoa powder, Dutch-processed or regular
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
3/4 cup coconut milk
1/4 cup water
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup light extra virgin olive oil
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
1.5 cups chopped up Oreo Cookies

For the Vegan "Butter Cream" Frosting
1/2 cup shortening
1/2 cup margarine (I used earth balance buttery spread)
3.5 cups powdered sugar
1 tsp vanilla extract
3/4 tsp peppermint extract
1/4 cup coconut milk
3/4 cup chopped Oreo Cookies
Extra Oreo Cookies to garnish


Preheat oven to 350 degrees F

Sift together all dry ingredients.

In your mixer, mix together coconut milk, water and vinegar and let sit for 2-3 minutes
Add sugar, extract, and oil and mix until foamy.

In two batches, add dry ingredients and mix. Depending on how thick your coconut milk is to begin with, you may need to add a tablespoon of water at the end. Mix until there are no lumps. Add chopped up Oreo Cookies.

Pour into liners 3/2 of the way full. Bake 15-20 minutes, or until the toothpick comes out clean.

DO NOT OPEN THE OVEN UNTIL THE 15 MINUTE MARK HAS PAST OR ELSE YOUR CUPCAKES WILL DEFLATE.

Cool on a wire rack. Follow by frosting with Vegan "Butter Cream" Frosting

Frosting:

Beat together the shortening and margarine until well mixed together
Add powdered sugar 1 cup at a time, mixing well.
Add extracts and coconut milk. Beat together until mixed well.*
Fold in Oreo pieces.

Dollop onto cooled Vegan Mint Chocolate Cupcakes!

*If the frosting seems thin, add more powdered sugar and refrigerate for 20 minutes before frosting.