Preheat the oven to 175C (350F)

Line a cupcake pan with 12 liners and place a whole oreo cookie 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. Be careful not to over mix the batter!

Divide the batter into the prepared cupcake liners and bake for 18-22 minutes until a toothpick comes out clean.

Let the muffins cool down for 10 min, then move them to a cooling rack to cool completely before 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 witht the frosting and decorate with more oreos and cookie crumbles.

Enjoy!