Special equipment: a piping bag fitted with a tip
For the cake batter: Preheat the oven to 350 degrees F; line a cupcake pan with 12 paper liners.
Sift together the flour, granulated sugar, cocoa powder, baking soda and salt in a large bowl. Add 1 cup warm water, the vegetable oil, vanilla and vinegar and mix until combined (be sure not to over-mix).
Divide the batter among the cupcake liners and bake until an inserted toothpick comes out clean, 16 to 18 minutes. Cool the cupcakes completely before frosting.
For the frosting: In a stand mixer with a whisk attachment, mix the vegan butter and shortening for 7 minutes, scraping down the bowl a couple times. Add half of the confectioners' sugar and half of the cookie spread and mix on medium for another minute. Add the remaining confectioners' sugar and cookie spread and mix on medium low to fully incorporate. Increase the speed to medium and whip until the mixture is very fluffy, about 2 more minutes. If the frosting looks too thick, add a splash of vanilla extract or soy milk.
For the ganache: Using a double boiler (or in the microwave), heat up the soy milk until it reaches a boil. Pour over the dark chocolate and wait a minute before stirring.
Fill a piping bag with frosting and frost the cupcakes. Drizzle some ganache over each cupcake, and sprinkle the cookie crumbs on top.
This recipe was created by a contestant during a cooking competition. It has not been tested for home use.
Recipe courtesy of Nicole Braddock