Ready to make all your childhood cookie dough dreams come true? Well these cupcakes are here to help!
Preheat oven to 350° F (180° C) and combine oil and sugar in large mixing bowl and whisk until smooth. Add vinegar/coconut milk and mix in salt, vanilla, and soda, then cocoa powder and flour and stir until batter is just smooth (don't over mix).
Line a 12-count cupcake pans with paper or silicone liners (I recommend the silicone)( or you can just grease and flour the pan). Divide batter among them, filling each cup about 3/4 of the way full. Bake for 22 - 25 minutes or until toothpick comes out clean when inserted in centers.
Stir butter and sugar together in a medium mixing bowl until combined. Add applesauce, salt, and vanilla and mix well. Add 2 cups of flour and stir until it starts to come together into a smooth dough (you can use your hands at this point to form it together. Mix in chocolate chips and divide the dough into 12 balls and place them in fridge to chill while you finish the frosting.
Pour the aquafaba into a small saucepan and set over medium high heat until it comes to a boil. Once boiling reduce to simmer and allow it to reduce for about 10 minutes. Remove from heat and immediately add the sugar and stir to dissolve.
In the bowl of a stand mixer, start beating the aquafaba mixture and cream of tartar on high speed for about 7-10 minutes until soft peaks form. Now add the molasses, vanilla, almond, and salt and beat on high until stiff peaks form. At this point it should be very stiff and hold its shape well.
Continue beating until it turns into a fluffy dream of a frosting. At this point carefully fold in chocolate chips with a rubber spatula and place frosting bowl in fridge until needed.
Melt chocolate with oil in a double boiler until smooth then remove from heat and allow it to cool for about 5 minutes before coating cupcakes. Scrape the chocolate into a tall 1 quart measuring cup or storage container (or anything tall enough to allow for a deep dip, a wide glass will work.).
When you're ready, remove cupcakes from fridge again and you are going to carefully invert them and dip straight down into the chocolate and pull gently straight up, twirling the cake slightly to get each side to allow excess to drip off. Place back on tray and repeat until they are all dipped then place tray back in fridge and chill until coating is hardened, about 5 minutes.
It's best to serve as soon as possible but they should last for at least 48 hours just fine. If storing in fridge for more than a few hours though, you'll want to put them in a sealed container.