This summer Starbucks introduced a new frappuccino - the Mocha Cookie Crumble. I was making cupcakes for a friends' baby shower, when the Siren's inspiration hit. These cupcakes were seriously decadent - this may be my favourite icing I've made to date!
Vegan Mocha Cookie Crumble Cupcakes
24 Chocolate cupcakes (I used a double recipe of Basic Chocolate Cupcakes from Vegan Cupcakes Take Over the World )
1/2 cup vegan margarine
1/2 cup vegetable shortening
1/2 cup cocoa
3 1/2 cups icing sugar
1 tsp vanilla
1 package Starbucks Via Instant Coffee
1/4 cup non-dairy milk
6 Chocolate wafer cookies
*Yes! Oreos are accidentally vegan! Just be careful of imposters - some imitation brands do have milk ingredients.
Make chocolate cupcakes as usual.
Beat together margarine and shortening until smooth. In a separate bowl, whisk together cocoa, icing sugar and Via instant coffee. Add in small quantities to margarine mixture, adding small amounts of non-dairy milk along the way to achieve desired consistency. Add the vanilla. Beat it all on high til it's fluffy and awesome.
Ice cupcakes, don't be stingy. Put the chocolate wafer cookies into a ziplock bag and bash them up into fine crumbles. Generously sprinkle the cupcakes with crumbles, and top each cupcake with half of an oreo. I would tell you to enjoy this with a frappuccino, but these cupcakes are so rich you'll be needing a large glass of water instead!