Recipe courtesy of Nicole Braddock
Show: Cupcake Wars
Print
Total:
1 hr 5 min
Active:
25 min
Yield:
12 cupcakes
Level:
Easy

Ingredients

Cake Batter:
  • 1 1/4 cups all-purpose flour
  • 1 cup granulated sugar 
  • 1/3 cup unsweetened cocoa powder 
  • 1 teaspoon baking soda 
  • 1/2 teaspoon salt 
  • 1/3 cup vegetable oil 
  • 1 teaspoon vanilla extract 
  • 1 teaspoon distilled white vinegar 
Frosting:
  • 3/4 cup vegan butter substitute
  • 1/2 cup vegan shortening 
  • 3 cups confectioners' sugar
  • 3/4 cup European cookie spread, such as Biscoff Spread
  • Vanilla extract or soy milk, for thinning, optional
Ganache:
  • 1/2 cup soy milk
  • 2/3 cup chopped vegan dark chocolate (most dark chocolate IS vegan, but always double check!!) 
  • Crumbled European shortcrust biscuits, such as Biscoff cookies, for topping 

Directions

Special equipment: a piping bag fitted with a tip

For the cake batter: Preheat the oven to 350 degrees F; line a cupcake pan with 12 paper liners.

Sift together the flour, granulated sugar, cocoa powder, baking soda and salt in a large bowl. Add 1 cup warm water, the vegetable oil, vanilla and vinegar and mix until combined (be sure not to over-mix).

Divide the batter among the cupcake liners and bake until an inserted toothpick comes out clean, 16 to 18 minutes. Cool the cupcakes completely before frosting.

For the frosting: In a stand mixer with a whisk attachment, mix the vegan butter and shortening for 7 minutes, scraping down the bowl a couple times. Add half of the confectioners' sugar and half of the cookie spread and mix on medium for another minute. Add the remaining confectioners' sugar and cookie spread and mix on medium low to fully incorporate. Increase the speed to medium and whip until the mixture is very fluffy, about 2 more minutes. If the frosting looks too thick, add a splash of vanilla extract or soy milk.

For the ganache: Using a double boiler (or in the microwave), heat up the soy milk until it reaches a boil. Pour over the dark chocolate and wait a minute before stirring.

Fill a piping bag with frosting and frost the cupcakes. Drizzle some ganache over each cupcake, and sprinkle the cookie crumbs on top.

This recipe was created by a contestant during a cooking competition. It has not been tested for home use.

Trending Videos 7 Videos

Lighter Chocolate Brownies 02:54

These fudgy chocolate brownies are surprisingly low in fat and calories.

IDEAS YOU'LL LOVE

Cheeseburger Cupcakes

Recipe courtesy of Rosanna Pansino

Maple Bacon Cupcakes

Recipe courtesy of Sugar Rush

Red Velvet Cupcakes

Recipe courtesy of Chuck Hughes

Bizcocho Cupcakes

Recipe courtesy of Young Sun Huh

Bobby's Red Velvet Cupcakes

Recipe courtesy of Bobby Deen

Red Velvet Cupcake Cocktail

Recipe courtesy of Alie Ward and Georgia Hardstark

Chocolate Stout Cupcakes

Recipe courtesy of Dave Lieberman

Cookie Dough-Stuffed Dark Chocolate Cupcakes

Recipe courtesy of Lindsay Landis

On TV

Donut Showdown

7:30am | 6:30c

Donut Showdown

8:30am | 7:30c

Donut Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Sugar Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Hunters

3:30pm | 2:30c

Cake Hunters

4:30pm | 3:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cake Hunters

10pm | 9c

Cake Hunters

10:30pm | 9:30c

Cupcake Wars

11pm | 10c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Cake Hunters

2:30am | 1:30c

Trending Videos

So Much Pretty Food Here