Cookie Cupcakes! The Vegan recipe!

12 Oreo Cookies
1 teaspoon apple cider vinegar
3/4 cup granulated sugar
1/3 cup canola oil
1-1/2 teaspoon vanilla extract
1 cup all-purpose flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup Almond/ Soy Milk

1. Preheat the oven to 350°F/180°C

2. Line a muffin pan with 12 cupcake liners.

3. Warm up the cookies in the microwave for 20-30 seconds.

4. Twist apart and place the side with the cream side up in each of the liners.

5. Finely crush the other half of the cookies

6. In a large bowl combine the soy milk and vinegar and allow it to sit for a few minutes until the milk curdles. Once curdled, add the sugar, oil and vanilla extract and beat with a hand mixer until foamy. 

7.  In a separate bowl whisk the flour, cocoa powder, baking soda, baking powder and salt.

8.  Add the dry ingredients to the wet ingredients while mixing  until well combined. Fold in, and stir in the chopped oreos.

9. Spoon in the mixture into the cupcake liners.

10. Bake for 20 minutes or until firm.