Chocolate Oreo Cupcakes

Ingredients:

• 1 cup soy milk
• 1 teaspoon apple cider vinegar
• 3/4 cup granulated sugar
• 1/3 cup canola oil
• 1 teaspoon vanilla extract
• 1/2 teaspoon almond extract, chocolate extract, or more vanilla extract
• 1 cup all-purpose flour
• 1/3 cup cocoa powder, Dutch-processed or regular
• 3/4 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup finely chopped Oreo's (They are vegan!) or Newman O's
  

1. Preheat oven to 350°F and line a muffin pan with paper or foil liners.
2. Whisk together the soy milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, vanilla extract, and other extract, if using, to the soy milk mixture and beat until foamy. In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to wet ingredients and beat until no large lumps remain (a few tiny lumps are OK). Add finely chopped Oreo's, making sure not to over-stir the batter.
   
3. Pour into liners, filling 3/4 of the way. Bake 18 to 20 minutes, until a toothpick inserted into the center comes out clean. Transfer to a cooling rack and let cool completely.

After cupcakes have cooled, you are ready to frost!

Vegan Buttercream Oreo Frosting:

• 1/2 cup non hydrogenated shortening
• 1/2 cup non hydrogenated margarine (I use Earth Balance)
• 3 1/2 cups sifted confectioners' sugar (Icing Sugar)
• 1 1/2 teaspoons vanilla extract
• 1/4 cup plain soy milk
• 1/2 cup finely mashed Oreo cookies (or Newman O's)

1. Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes. Add the vanilla and soy milk, beat for another 5-7 minutes until fluffy. Fold in Cookies, and top eat frosted cupcake with a half a cookie. VOILA!