Cookies 'n' Cream Cupcakes [Vegan]
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Servings: 10 cupcakes
Prep Time
Cooking Time
Servings
cupcakes 10
Guess what, Oreo's are vegan! So use them in this recipe for an awesome chocolate cookies n cream cupcakes.

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INGREDIENTS:
cupcakes
  • Cupcakes
  • 1 cup non-dairy milk
  • 1/3 cup sunflower oil
  • 1-2 tsp vanilla extract (adjust for taste)
  • 1 1/3 heaped cup plain flour (gluten free if you prefer)
  • 1/3 cup cocoa powder
  • 2 1/2 tbs flaxmeal
  • 1 1/2 tsp baking powder
  • 1 tsp bi carb (baking) soda
  • small pinch salt
  • 2/3 cup caster (fine) sugar
  • 1 cup oreo biscuits (finely crushed)
  • Oreo Buttercream*
  • 1/2 cup vegan butter, softened (or 1/4 cup vegan butter & 1/4 cup vegan shortening for a fluffy frosting)
  • 2 cups powdered sugar/icing sugar
  • 1/3 cup oreo biscuits (finely crushed)
  • 1 tbs non-dairy milk (if needed)
  • Decorate
  • small handful mini oreo biscuits
INSTRUCTIONS:
  1. Preheat and oven to 180C (160C fan forced) and line a 12-hole cupcake tin with cupcake liners.
  2. Whisk together all cupcake ingredients until smooth and combined.
  3. Transfer to a jug and evenly pour into the prepared cupcake holes.
  4. Bake for 20-25 minutes or until they are lightly golden and spring back slightly when touched.
  5. Place cupcakes on a wire rack to cool.
Oreo Buttercream
  1. Beat vegan butter (and/or vegan shortening if using) until soft and fluffy.
  2. Add in remaining ingredients (except the cookies), beating on a low speed until combined then beating faster for a few seconds until the frosting is light and fluffy. Stir in crushed cookies. If frosting is very soft place in the fridge to firm up a bit.
  3. Spread the frosting onto the cooled cakes in large peaks, then top with oreo biscuits.
NOTES:

Double the buttercream if you want to pipe high buttercream swirls.

Home Recipes Sweets Cakes Cupcakes, Shortcakes & Whoopie Pies Cookies ‘n’ Cream Cupcakes [Vegan]