Vegan Oreo Cupcakes

If you are an Oreo lover you will love these Vegan Oreo Cupcakes! The moist chocolate muffin will melt in your mouth and the cookies and cream frosting is almost too good too be true.

There is a surprise at the bottom when you bite into this cup cake, a whole Oreo!

The chocolate muffin is so moist and tender and the frosting, something magical happens when you add crush Oreos to buttercream. It is both creamy and crunchy at the same time.

Ingredients needed for these Vegan Oreo Cupcakes:

The measurements and full instructions can be found in the recipe card at the bottom of the post, this is just a summary of the process. 

• Almond milk, my favorite milk to bake with! You can substitute with any other kind of plant based milk of your choice.
• Apple cider vinegar, to create a vegan “buttermilk”
• Strong coffee, it enhances the chocolate flavour. You can substitute for hot water if you don’t like the coffee flavour.
• Coconut oil, or any neural flavoured oil can be used. Like sunflower oil or grape seed oil.
• Sugar, I use organic sugar
• All purpose flour
• Cocoa powder, good quality does all the difference for that deep chocolate flavour!
• Baking soda
• Salt, to enhance the chocolate flavour
• Oeros

For quantities, see recipe card at the bottom.

Cookies and cream frosting:

• Vegan butter, use the stick butter, not the one for sandwiches.
• Powdered sugar
• Vanilla paste, can be substituted for vanilla bean power or vanilla extract
• Oreos, crushed to add a slight crunch to the frosting
• Almond milk, a little at the time to make the frosting cut the right consistency
• Oreos for topping, optional but I love these little cute Oreos to top the cupcakes off with

For quantities, see recipe card at the bottom.

Instructions:

Preheat the oven and line a cupcake pan with 12 liners and place a whole oreo in the bottom of each one. 

Mix the almond milk and apple cider vinegar in a mixing bowl and let sit for 10 minutes until it starts to curdle. Then add the coffee, coconut oil and sugar, stir well to combined.

Sift in the dry ingredients a little at a time and stir until just combined and no large lumps remain. Divide the batter into the prepared cupcake liners and bake until a toothpick comes out clean. 

Cookies and cream frosting:

While the muffins are cooling down, make the frosting.

Cream the butter with an elecrtical beater until pale and fluffy. Add the vanilla and the powdered sugar a little at a time until creamy and smooth. You might not have to use all the sugar. Stir in the cookie crumbles and add a little milk if necessary for it to come together.

Top the room temperature muffins with the frosting and decorate with more Oreos and cookie crumbles. Enjoy!

For detailed instructions see the recipe card at the bottom.

Top Tips for making the best vegan Oreo cupcakes:

Use good quality vegan butter, this is really important when you are baking, and especially when making butter cream. Make sure to use stick butter, not the one that comes in a tub for sandwiches.

Measure the flour correctly: First, fluff up the flour with a spoon. Second, spoon the flour into the measuring cup. Do not scoop it directly with the measuring cup. By doing that you will end up with too much flor and a dense cupcake. So just gently fill the measuring cup with a spoonful of flour at a time. Then level it off with a knife, do not pack the flour down.

Baking Soda/Vinegar Combination: For these chocolate muffins to stay moist and fluffy I have used a combination of baking soda and vinegar. The vinegar reacts with the baking soda for extra fluffy muffins. That’s why both of these ingredients are really important and can should not be replaced.

Don’t over-mix your batter: This is crucial to keep these cupcakes fluffy and tender. If the batter is over mixed they can come out rubbery and dense, and that’s not what you want for a cupcake! So sift in the dry ingredients and stir only until it comes together for the best result.

How to store cupcakes:

These cupcakes are best eaten on the day they are made because the whole Oreo inside the muffin will start to get soft.

If you have leftover cupcakes they will stay good for up to 4 days stored in room temperature in an airtight container. The best and easiest way to do this is to cover them with a cake plastic topper. The Oreos can start getting a little soft, but the cupcakes still taste amazing.

You can also freeze the unfrosted cupcakes in an airtight container or ziplock bag. Just remember that the whole Oreo inside the cupcake will go soft when frozen and defrosted.

More chocolate recipes to try:

I WOULD LOVE TO HEAR FROM YOU! 

Let me know what you think by leaving a comment, rating, and tagging me at @thedeliciousplate in your picture on Instagram. Your feedback is so helpful! Also, don’t forget to subscribe to my newsletter to be sure not to miss my latest recipes!