Friday, November 19, 2010

Vegan Chocolate Chip Cookie Dough Cupcakes

Vegan Chocolate Chip Cookie Dough Cupcakes 
...because sometimes you really can have it all: cookie dough, cookies, cupcakes, and frosting.

Cupcake Ingredients:
  • 1 cup non-dairy milk (soy milk is best for curdling) 
  • 1 tsp apple cider vinegar 
  • 1/3 cup canola oil 
  • 1/3 cup granulated sugar 
  • 2 1/4 tsp vanilla extract 
  • 1 1/4 cup all purpose-flour 
  • 2 TBS arrowroot 
  • 3/4 tsp baking powder 
  • 1/2 tsp baking soda 
  • 1/2 tsp salt 
  • dash of cinnamon

Cupcake Directions:

Preheat oven to 350*F and line a muffin tin with cupcake holders.

Whisk the non-dairy milk and apple cider vinegar together and set aside for a few minutes to curdle.

Once curdeled, combine the non-dairy milk mixture, oil, sugar, and vanilla extract in a bowl.

Sift in the flour, arrowroot, baking powder, baking soda, salt, and cinnamon.

Mix until no large lumps remain.

Stir in mini chocolate chips. Set aside.

Remove cookie dough (recipe to come tomorrow) from the freezer and place one ball in the center of each muffin cup.

Use an ice cream scoop to fill the cupcake liners about 2/3 of the way full with batter.

Bake for 22-24 minutes.

Remove from oven and cool on a cooling rack.

Meanwhile prepare the frosting (recipe to come tomorrow).

[Until then...]


  1. I can see these being a HUGE hit at work!! When is your cookbook coming out? Seriously! ;)
    Is there somethig I could use i place of arrowroot? I see it all the time in Eat Drink and Be Vegan and will probably purchase it whenever I see it in my co-op or store, but until then at least?

  2. Those look amazing, I need cookie dough cupcakes in my life!

  3. Ooh these look great!! I love new dessert recipes :)

  4. Absolutely a tasty recipe that you could serve for your guest. I love it.