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Chocolate Chip Cookie Dough Stuffed Hi-Hat Cupcakes
Ingredients
  • subheading: Chocolate Cupcakes:
  • ¾ cup sugar
  • 2 tablespoons sunflower oil or preferred oil
  • 1 cup full-fat coconut milk
  • 2 teaspoons apple cider vinegar
  • ¼ teaspoons salt
  • 1 teaspoon vanilla extract
  • 2 ½ teaspoons baking powder
  • ⅓ cup cocoa powder
  • 1 cup all purpose flour
  • subheading: Frosting:
  • 1 cup (2 15-ounce cans) aquafaba (liquid from a can of garbanzo beans)
  • 1 cup sugar
  • 2 teaspoons molasses
  • ⅛ teaspoon salt
  • ½ teaspoon cream of tartar
  • 2 teaspoons vanilla extract
  • 1 teaspoon almond extract
  • ⅓ cup mini dairy-free semi-sweet chocolate chips
  • subheading: Cookie Dough Filling:
  • 3 tablespoons vegan butter melted
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 tablespoon unsweetened applesauce
  • 2 cups all purpose flour
  • ¼ cup dairy free mini semi-sweet chocolate chips
  • subheading: Chocolate Coating:
  • 1 ½ cups dairy free semi-sweet chocolate
  • 2 ½ tablespoons sunflower oil or preferred oil
Steps
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