A few months ago, one of our neighbors down the road left a box of Canadian Living magazines on the curb. Being the garbage picker that I am, I crammed those puppies in my bike basket and brought them to their new home. I’m still slowly picking my way through all of them. Not only are they a great source of recipes (which is why I originally took them home), but they also have a lot of interesting articles to read and helpful little tidbits of info. It’s a little embarrassing, but it’s recently become one of my favorite relaxing evening pastimes to curl up with a food magazine and bookmark the recipes I want to try.

I love food way too much.

Anyway, my roommate and I were supposed to throw a Movember party this past month. You know, to celebrate everyone’s beautiful mustaches. I bought mustache candy molds to make chocolate mustache lollipops, and thought the perfect compliment would be cookies ‘n’ cream cupcakes, which I snagged from one of those Canadian Living magazines.

The party ended up getting canceled, but I still made the lollipops and cupcakes anyway. I was looking forward to making them, and besides, there will always be people to gobble up homemade treats!

The great thing about this recipe is that the cupcake part is actually vegan, so if you ever want to make some vegan cupcakes, it’s a breeze to simply substitute the icing for a vegan friendly option. I’ve never before made oil cupcakes (nope, not even the pre-packaged mixes), so I’ve never had my cupcakes turn out as heavenly moist as these did. It was pretty amazing! From now on, I’ll be more open minded about making oil cakes.

Ok, enough talk. LET’S EAT SOME CUPCAKES!