Vegan Oreo Cupcakes
Fluffy chocolate Oreo sponge cupcakes topped with creamy vanilla flavoured frosting.
Ingredients
For the cupcakes:
- 280 ml Soy milk (1 cup + 2 tablespoons)
- 1 Teaspoon Apple cider vinegar (sub for white vinegar or lemon juice)
- 200 g Self-raising flour (1+½ cups)
- ½ Teaspoon Baking soda
- 4 Tablespoons Unsweetened cocoa powder
- 200 g Caster sugar (1 cup)
- 6 Tablespoons Vegetable oil
- 2 Teaspoons Vanilla extract
- 15 Standard-sized Oreo cookies, crushed into small chunks
For the frosting:
- 500 g Icing sugar (5 cups)
- 150 g Dairy-free margarine (½ cup + 2 tbsp)
- 1 Teaspoon Vanilla extract
To top (optional):
- 12 Mini Oreos (sub for standard sized cookies cut in half)
Instructions
For the cupcakes:
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Preheat your oven to 180°C (or 160°C if using a fan or convection oven) and line a cupcake pan with 12 cake liners.
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Prepare your dairy-free buttermilk by mixing the soy milk and vinegar together with a fork. Set aside for 5 minutes.
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In a separate bowl, mix together the flour, baking soda, cocoa powder and caster sugar.
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Now add in the dairy-free buttermilk from earlier, along with the vegetable oil and vanilla extract. Mix well until you have a smooth cake batter, making sure no dry ingredients are stuck to the bottom of the bowl.
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Add in your Oreo chunks and fold again.
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Divide the cake batter among the 12 cake cases and bake for 18-20 minutes. If you want to double check that they are ready, put a toothpick put through the centre of one of the cakes. It will come out dry if the cakes are done.
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Transfer the baked cupcakes onto a wire rack to cool completely.
For the vanilla frosting:
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In a large bowl, mix together the icing sugar, dairy-free margarine and vanilla extract. Mix slowly with a wooden spoon to avoid getting icing sugar everywhere.
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Pipe the frosting onto the cupcakes and top each one with a mini Oreo.
Recipe Video
Recipe Notes
- These cupcakes will last for up to 4 days in an airtight container at room temperature.