Grasshopper Cupcakes (Oreo And Mint)

• FOR THE CUPCAKES:
• 1-1/2 cup Flour
• 1/3 cups Cocoa Powder
• 3/4 cups White Sugar
• 3/4 teaspoons Baking Soda
• 1/2 teaspoons Baking Powder
• 1/4 teaspoons Salt
• 1-1/4 cup Milk Alternative
• 1-1/4 teaspoon Apple Cider Vinegar
• 1/3 cups Oil
• 1/2 Tablespoons Vanilla Extract
• 15 whole Oreo Cookies (and More For Garnish)
• _____
• FOR THE FROSTING:
• 3/4 cups Margarine
• 4 cups Icing Sugar
• 4 Tablespoons Milk Alternative
• 1-1/2 teaspoon Mint Flavoring
• 1/8 teaspoons Sea Salt
• Food Coloring (optional)

1. For the cupcakes:
2. Whisk together wet ingredients and dry ingredients, in separate bowls. Add dry to wet in one large bowl, folding to combine.
3. Fill muffin cups (or a greased muffin pan) 1/2 full. Place an Oreo cookie on top, then continue filling the cup until it is about 3/4 filled (it is basically another Tablespoon of batter spread over the cookie). Bake in a 350 degree F oven for 15-20 minutes (or until the tops of the cupcakes are firm to the touch). Let cool.
4. For the frosting:
5. Beat margarine and powdered sugar together, adding milk only as needed (until desired fluffiness is reached). Add mint extract and sea salt, beating until combined. Once cupcakes are fully cooled, place the desired amount of frosting on top. Top with 1/2 of an Oreo for garnish (if desired). Enjoy!

flour, cocoa, white sugar, baking soda, baking powder, ubc, milk alternative, apple cider vinegar, oil, vanilla, oreo cookies, frosting, margarine, icing sugar, milk alternative, salt, coloring

Taken from tastykitchen.com/recipes/desserts/grasshopper-cupcakes-oreo-and-mint/ (may not work)