Vegan Oreo Cupcakes
Equipment
- 1 muffin tin 12-cup
- 12 paper cupcake liners
- 2 Mixing bowls medium
- 1 Whisk
- 1 Silicone spatula
- 1 Measuring cups set
- 1 Measuring spoons set
- 1 electric hand mixer or stand mixer
- 1 wire cooling rack
- 1 Knife for chopping Oreos, optional
Ingredients
- 12 whole Oreo cookies vegan-friendly
- 1 cup unsweetened soy milk room temperature
- 1 tablespoon apple cider vinegar
- 1 1/4 cup all-purpose flour
- 3/4 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon fine salt
- 1/3 cup vegetable oil neutral-flavored
- 1 1/2 teaspoon vanilla extract
- 1/3 cup hot water just boiled
- 1/2 cup Oreo cookies roughly chopped
- 1/2 cup vegan butter softened
- 2 cup powdered sugar sifted
- 1 2–3 tablespoons unsweetened soy milk
- 1 teaspoon vanilla extract
- 4 Oreo cookies crushed for topping
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper cupcake liners.
- Place one whole Oreo cookie into the bottom of each cupcake liner and set the tin aside.
- In a small bowl, combine the soy milk and apple cider vinegar, stir, and let sit for 5 minutes to create vegan buttermilk.
- In a medium mixing bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt until well combined.
- Add the vegetable oil and vanilla extract to the vegan buttermilk and whisk until smooth.
- Pour the wet mixture into the dry ingredients and whisk gently until just combined and no dry patches remain.
- Carefully add the hot water to the batter and whisk until smooth and glossy, being careful not to overmix.
- Fold the roughly chopped Oreo cookies into the batter using a spatula.
- Divide the batter evenly among the 12 liners, filling each about two-thirds full.
- Bake the cupcakes for 18–20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Remove the tin from the oven and let the cupcakes cool in the pan for 5 minutes.
- Transfer the cupcakes to a wire cooling rack and allow them to cool completely for about 25 minutes before frosting.
- While the cupcakes cool, beat the softened vegan butter with an electric mixer on medium speed until light and creamy, about 2 minutes.
- Gradually add the powdered sugar, 1/2 cup at a time, mixing on low until incorporated and then on medium until fluffy.
- Add the vanilla extract and 2 tablespoons soy milk, then beat until smooth and spreadable, adding the remaining milk if needed for a softer consistency.
- Gently fold in half of the crushed Oreos into the frosting, reserving the rest for garnish.
- Once cupcakes are completely cool, pipe or spread the Oreo frosting generously on top of each cupcake.
- Sprinkle the remaining crushed Oreos over the frosted cupcakes as decoration.
Notes
For best results, make sure your plant milk and butter are at room temperature so the batter and frosting come together smoothly, and avoid overmixing the batter to keep the cupcakes tender and fluffy. If your frosting becomes too soft, chill it in the fridge for 10–15 minutes before piping, and if it is too thick, add plant milk a teaspoon at a time. Always check that the Oreo-style cookies you use are vegan, as some brands or regional varieties can differ in ingredients. These cupcakes taste even better after resting a few hours as the flavors meld, and they can be stored in an airtight container at room temperature for a day or in the fridge for up to three days; just let chilled cupcakes come to room temperature before serving for the best texture.
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