This simple recipe is egg-free, and the cupcakes themselves are also dairy-free. A cupcake saver is perfect for transporting these to your sale.
- Portion size 24 servings
- Credits : Canadian Living Magazine: May 2011
MethodIn large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Whisk in coffee, oil and vanilla. Stir in vinegar. Pour into 24 paper-lined muffin cups.
Bake in 350°F (180°C) oven until cake tester inserted in centre comes out clean, 18 to 20 minutes. Let cool in pan for 10 minutes. Remove to rack and let cool completely.
Icing: In large bowl, beat together butter, icing sugar, cream and vanilla until fluffy. Fold in chopped sandwich cookies. Spread over tops of cupcakes.
Garnish: Garnish each cupcake with cookie quarter. (Make-ahead: Seal in airtight container for up to 2 days.)
Nutritional facts Per cupcake: about
- Sodium 178 mg
- Protein 2 g
- Calories 381.0
- Total fat 19 g
- Potassium 100 mg
- Cholesterol 24 mg
- Saturated fat 7 g
- Total carbohydrate 53 g
- Iron 11.0
- Folate 16.0
- Calcium 1.0
- Vitamin A 8.0