To celebrate mother’s day, I decided to bake a batch of cookies and cream cupcakes for my mom. It was the least I could do! I mean, what better way to celebrate mother’s day? I used my favorite chocolate vegan cupcake recipe because I love the taste, texture, moistness, and chocolatyness! It’s the only kind of chocolate cake I make, but feel free to use your favorite chocolate cake recipe. Hope you all have a wonderful Mother’s day!
Enjoy! 🙂
Ingredients
- 1 (8 oz) package cream cheese, softened (room temp)
- 1/2 stick unsalted butter, softened (room temp)
- 3 cups organic powdered sugar (regular is fine too)
- 1 1/2 tsp vanilla
- 6-8 regular Oreos (depending how dark you want it; I used 6)
Directions
- With a mixer or hand mixer, cream softened butter and cream cheese butter for about 2 minutes.
- Slowly add powdered sugar (or else the sugar will go flying everywhere!). Then, add vanilla and mix well for another minute.
- Using a food processor, crumble the Oreos until you have fine crumbs. Incorporate Oreo crumbs into the frosting using a spatula.
- Top the cooled chocolate cupcakes with Cookies & Cream frosting and half an Oreo (or mini Oreo)!