Decadent  Cookies & Cream Cupcakes

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These Oreo Cupcakes are soft chocolate cupcakes that are mixed with cookie crumbs and filled with vanilla buttercream! They're gluten free, nut free, eggless and easily vegan!

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Make the vanilla buttercream and set aside.

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Place 5 of the sandwich cookies in a zip top bag and seal it shut. Crush the cookies with the flat side of a meat mallet or a rolling pin until they have a sand-like consistency.

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In a large bowl whisk together the gluten free flour, granulated sugar, cocoa powders, baking soda, kosher salt and crushed chocolate sandwich cookie crumbs.

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In the dry ingredients, using clean hands, make 3 wells for the wet ingredients to be poured into.

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In one well pour the vegetable oil, in the other well pour the white vinegar and in the last, pour the vanilla.

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Pour the cold water on top of all the ingredients and use a whisk to mix everything together until fully combined. If it gets too thick for the whisk, switch to using a spatula. Do not over mix.

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Pour the cold water on top of all the ingredients and use a whisk to mix everything together until fully combined. If it gets too thick for the whisk, switch to using a spatula. Do not over mix.

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Use an ice cream scoop to fill the cupcake tins ¾ way to the top. Smooth the tops with a small knife. You should have 12 regular size cupcake tins filled.

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Bake the cupcakes at 350 degrees Fahrenheit for 25 min. Let the cupcakes cool almost completely in the pan before trying to remove them.

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Once the cupcakes have cooled, make the holes for the vanilla frosting filling. If you have piping bags with tips, you can use that to make the holes. If not, using a clean thumb, simply push down in the center of the cupcakes but not all the way to the bottom.

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Frost the cupcakes and top with half of a chocolate sandwich cookie.

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Get the complete recipe via the link below!

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