Fluffy chocolate Oreo sponge cupcakes topped with creamy vanilla flavoured frosting.
Preheat your oven to 180°C/350°F (160°C/325°F if using a fan or convection oven) and line a cupcake pan with 12 cake liners.
Prepare your vegan buttermilk by mixing the soy milk and vinegar together with a fork. Set aside for 5 minutes.
In a separate bowl, mix together the flour, baking soda, cocoa powder and sugar.
Now add in the vegan 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.
Add in your Oreo chunks and fold again.
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.
Transfer the baked cupcakes onto a wire rack to cool completely.
In a large bowl, mix together the icing sugar, vegan butter and vanilla extract. Mix slowly with a wooden spoon to avoid getting icing sugar everywhere.
Pipe the frosting onto the cupcakes and top each one with a mini Oreo.