Chocolate Chip Cookie and Blueberry Lemon Creme Cupcakes

I'll start off by saying that the Chocolate Chip Cookie cupcake didn't come out like i hoped it would. I got the idea from a website for a Chocolate Chip Cookie Dough cupcake, and this was my attempt at that. The problem was that the cookie baked all the way through. They still came out fine though. The Blueberry Lemon Creme cupcakes came out great. I got the idea from VCTOTW, but I didn't use their recipe.

Blueberry Lemon Creme Cupcake:

1 cup soy milk
1 tsp apple cider vinegar
1 cup flour
3/4 cup sugar
1/3 cup vegetable oil
1/3 fresh squeezed lemon juice
zest from 1 lemon
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tsp vanilla extract

Bake at 350, for 18-20 minutes. Take out and set to cool.

Blueberry filling:

I got this recipe from here: http://allrecipes.com/Recipe/Blueberry-Sauce/Detail.aspx

Only I changed it up a little bit to fit the recipe better. I would also recommend making this sauce a day or two before you plan on baking these cupcakes, so the flavors settle in.

2 cups fresh or frozen blueberries
1/4 cup water
1/2 cup orange juice
1/2 cup fresh lemon juice
zest from 1 lemon
3/4 cup white sugar
1/4 cup cold water
3 tablespoons cornstarch
1/8 teaspoon ground cinnamon

(the directions are on the website)
After letting it sit in the fridge for a day or two, cut a small hole in the tops of the cupcakes in a cone shape, fill with 1 teaspoon of the blueberry filling, and put the tops of the cupcakes back on.

Blueberry Lemon Butter cream Frosting:

1/2 cup earth balance
1/2 cup shortening
3 1/2 cup confectioners' sugar
1 1/2 teaspoon vanilla
1/4 cup soy milk
1/4 cup blueberry sauce
zest from 1 lemon

(If the frosting isn't thick enough, just add more confectioners' sugar)

Then i garnished the cupcakes with 3 fresh blueberry!

Tip: To get more juice out of the lemons, put them in the microwave for a few seconds!

Chocolate Chip Cookie Cupcake:

1 cup soy milk
1 tsp apple cider vinegar
1 cup flour
3/4 cup sugar
1/3 cup vegetable oil
1/3 cup cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
1 tsp vanilla extract

Chocolate Chip Cookie Center:

2 cups unbleached flour
2 tsp baking powder
1/2 tsp salt
vegan chocolate
1 cup sugar
1/2 cup canola or vegetable oil
1 teaspoon vanilla
1/4 cup water

Scoop up cookie dough with a tablespoon and roll into ball. Place directly on top of the cupcake batter once it is evenly put into the cupcake papers.

Bake cupcakes for 20-23 minutes, set out to cool.

Simple Vanilla Butter Cream Frosting:

1/2 cup earth balance
1/2 cup shortening
3 1/2 cup confectioners' sugar
1 1/2 teaspoon vanilla
1/4 cup soy milk

Then I decorated the tops with melted chocolate

Happy Baking!