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    You are in: Home / Recipes / Cookies & Cream Cupcakes Recipe
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    Cookies & Cream Cupcakes

    Total Time:

    Prep Time:

    Cook Time:

    33 mins

    15 mins

    18 mins

    swirlycinnacakes's Note:

    Can be made vegan

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat your oven to 350 and line your cupcake pan with paper liners. In a large bowl, whisk together the soy milk and vinegar and set it aside to curdle. Add the sugar, oil, and vanilla to the soy mixture and beat until foamy.
    2. 2
      In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder and salt. Add the dry mix in two batches to the wet ingredients and beat until no large lumps remain. Mix in cookie chunks.
    3. 3
      Pour into lined pan, filling each cup 3/4 full and bake 18-20 minutes or until toothpick inserted in cake comes out clean. Transfer to a wire rack and cool completely.
    4. 4
      To make Vegan simply choose a Vegan Oreo style cookie. Note Ingredients vary from country to country. Check your ingredients before using.

    Ratings & Reviews:

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    Nutritional Facts for Cookies & Cream Cupcakes

    Serving Size: 1 (66 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 245.6
     
    Calories from Fat 94
    38%
    Total Fat 10.4 g
    16%
    Saturated Fat 1.3 g
    6%
    Cholesterol 0.0 mg
    0%
    Sodium 245.5 mg
    10%
    Total Carbohydrate 36.4 g
    12%
    Dietary Fiber 1.8 g
    7%
    Sugars 20.4 g
    81%
    Protein 3.4 g
    6%

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