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1
For the cake batter: Preheat the oven to 350 degrees F; line a cupcake pan with 12 paper liners.
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2
Sift together the flour, granulated sugar, cocoa powder, baking soda and salt in a large bowl.
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3
Add 1 cup warm water, the vegetable oil, vanilla and vinegar and mix until combined (be sure not to over-mix).
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4
Divide the batter among the cupcake liners and bake until an inserted toothpick comes out clean, 16 to 18 minutes.
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5
Cool the cupcakes completely before frosting.
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6
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.
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7
Add half of the confectioners' sugar and half of the cookie spread and mix on medium for another minute.
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8
Add the remaining confectioners' sugar and cookie spread and mix on medium low to fully incorporate.
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9
Increase the speed to medium and whip until the mixture is very fluffy, about 2 more minutes.
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10
If the frosting looks too thick, add a splash of vanilla extract or soy milk.
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11
For the ganache: Using a double boiler (or in the microwave), heat up the soy milk until it reaches a boil.
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12
Pour over the dark chocolate and wait a minute before stirring.
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13
Fill a piping bag with frosting and frost the cupcakes.
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14
Drizzle some ganache over each cupcake, and sprinkle the cookie crumbs on top.
