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

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

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