A fluffy chocolate sponge topped with creamy vanilla Oreo flavored frosting.
Preheat your oven to 350°F (180°C conventional or 160°C fan) and line a cupcake pan with 12 cake liners.
Prepare your vegan buttermilk by mixing the plant-based milk and vinegar together with a fork. Set aside for 5 minutes to thicken.
In a separate bowl, cream together the butter and sugar. Use an electric mixer for this if you can, to really make sure the sugar is well dissolved.
To the same bowl, add in the flour, cocoa powder, baking powder and the buttermilk from earlier. Fold everything in gently until you have a nice, smooth batter.
Add in your Oreo chunks and fold again.
Divide the cake batter among the 12 cake cases and bake for 20 minutes. If you want to double check that they are ready, put a toothpick put through the center of one of the cakes- it should come out dry.
Transfer the baked cupcakes onto a wire rack to cool completely.
In a large bowl, mix together the powdered sugar, vegan butter and vanilla extract. Add in the plant-based milk one tablespoon at a time until you get your desired frosting consistency.
Add your Oreo crumbs and mix them into the frosting.
Spoon or pipe** the frosting onto the cupcakes and top each one with a mini Oreo.
**If piping the frosting, make sure to use a large round nozzle to prevent the Oreo crumbs from getting stuck in the bag.
*These cupcakes will last 4-5 days in an airtight container at room temperature.