Cream-Stuffed Cookie Cupcakes
Indulge in these irresistible cream-stuffed cookie cupcakes! With a rich cookie crumb base and a decorative whole cookie on top, they’re a satisfying treat for any occasion.
Equipment
- Standard muffin tin
- Paper liners
- Immersion blender or regular blender
- whisk,
- wire rack
Ingredients
- 3½ ounces 100 g soft tofu, drained
- 2 tablespoons 28 g nondairy butter, softened
- ¾ cup 180 ml plain soy or other nondairy milk
- ½ cup 96 g raw sugar
- 1 teaspoon pure vanilla extract
- 22 cream-stuffed cookies e.g., Oreos, blended into fine crumbs
- 12 whole cream-stuffed cookies for decoration
- ½ cup 60 g whole wheat pastry flour
- 2 tablespoons 10 g unsweetened cocoa powder
- ¼ teaspoon fine sea salt
- 2 teaspoons baking powder
Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Line a standard muffin tin with 12 paper liners.
- Using an immersion blender or a regular blender, blend the tofu, butter, milk, sugar, and vanilla until perfectly smooth.
- In a large mixing bowl, whisk together the cookie crumbs, flour, cocoa powder, salt, and baking powder.
- Gently fold the wet mixture into the dry ingredients, being careful not to overmix.
- Divide the batter evenly among the prepared cupcake liners.
- Place a whole cream-stuffed cookie flat on top of each cupcake.
- Bake for 16–18 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool on a wire rack before serving.
Notes / Tips / Wine Advice:
Serving Tip:
For extra indulgence, top the cupcakes with Chocolate Agave Frosting, omitting the orange zest option.
Wine Advice:
Pair with a glass of chilled dessert wine or a creamy liqueur such as Baileys Almande for a luxurious finish.
Variation:Instead of, or in combination with, the cookie decoration, use Chocolate Agave Frosting (page 447), without the orange zest option.
Nutritional Information
Calories: 180 kcal | Carbohydrates: 25 g | Protein: 3 g | Fat: 7 g | Fiber: 1 g | Sugar: 15 g | Salt: 0.2 mg
