Guess what, Oreo's are vegan! So use them in this recipe for an awesome chocolate cookies n cream cupcakes.
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1-2tspvanilla extract(adjust for taste)
1 1/3heaped cupplain flour(gluten free if you prefer)
1/3cup cocoa powder
1 1/2tspbaking powder
1tspbi carb (baking) soda
2/3cupcaster (fine) sugar
1cuporeo biscuits(finely crushed)
1/2 cupvegan butter, softened(or 1/4 cup vegan butter & 1/4 cup vegan shortening for a fluffy frosting)
2cupspowdered sugar/icing sugar
1/3cuporeo biscuits(finely crushed)
1tbsnon-dairy milk(if needed)
small handfulmini oreo biscuits
Preheat and oven to 180C (160C fan forced) and line a 12-hole cupcake tin with cupcake liners.
Whisk together all cupcake ingredients until smooth and combined.
Transfer to a jug and evenly pour into the prepared cupcake holes.
Bake for 20-25 minutes or until they are lightly golden and spring back slightly when touched.
Place cupcakes on a wire rack to cool.
Beat vegan butter (and/or vegan shortening if using) until soft and fluffy.
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.
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.