Vegan Oreo Cupcakes

Disclaimer: If you are a strict vegan, Oreos may have had milk cross-contact. In this instance, this recipe is not for you.

Vegan Oreo cupcakes! Yes, you read right, vegan cupcakes. You may wonder why I am posting a vegan Oreo cupcake recipe. Well, the thing is that this vegan Oreo cake is one of my most popular blog entries. If you like a layer cake, you may also like vegan Oreo cupcakes, that’s what I figured.

Vegan Oreo Cake

So I started looking for a good vegan cupcake recipe, which I found here. I added some chocolate chunks for good measure. And then I wanted to use Ermine frosting. That’s frosting prepared with a flour base to thicken the butter/margarine and make it pipable. I used the non-vegan option in these lavender cupcakes and also in order to frost a cute cookie monster on this non-vegan cookie cake. Ermine frosting is slowly becoming my favorite frosting as it is not as sweet and, as you can see here, also is great for vegan buttercream. This time I decided to use a real vanilla bean (yes, they are expensive) to get really nice vanilla flavor.

And then I also used one Oreo in each cupcake for the base as you can see in the picture below and topped the vanilla buttercream with another half oreo and crushed oreos. In my opinion you really need to have Oreos in an Oreo cupcake, don’t you think? I hope I was able to capture in the picture below how wonderfully moist the chocolate cupcake is. I was honestly surprised. No wonder Alison has received only positive reviews for it.

Credit: Cupcake from Loving it vegan, Ermine frosting adapted from The though cookie

Print Recipe

Vegan Oreo Cupcakes

Serves: 12 regular cupcakes

Cooking Time: 45min preparation +25min of baking

These vegan Oreo cupcakes have an Oreo at the bottom of the cupcakes as well as on the buttercream. So delicious

Ingredients

• Cupcakes
• 12 Oreo cookies (you will need a total of 340 grams of Oreos for this recipe)
• 1 tablespoon of chia seeds or flaxseed
• 190 grams of soy milk or any other vegan milk
• 55 grams of canola oil
• 1 tablespoon apple cider vinegar
• 2 teaspoons of vanilla extract, see here how to make your own
• 150 grams of all-purpose flour
• 40 grams of unsweetened cocoa
• 100 grams of brown sugar
• 1 teaspoon of baking soda
• Optional: 50 grams of chocolate shavings or chocolate chips
• 
  
• Vegan Buttercream
• 28 grams of all-purpose flour
• 130 grams of white sugar
• 190 grams of vegan milk
• 180 grams of vegan butter, at room temperature
• 2 teaspoons of vanilla extract, see here how to make your own
• 1 vanilla bean
• About 10 additional Oreo cookies

Instructions

1

For the cupcakes first preheat the oven to 180 degrees Celsius and line 12 muffin tins with paper liners. Place one Oreo into each.

2

Cover the chia seeds or flaxseed in three tablespoons of hot water and let sit until gloopy, should take about five minutes.

3

Whisk together milk, oil, vinegar and vanilla extract. Then add flour, cocoa, sugar and baking soda. Add the prepared seeds and chocolate shavings last. Don't overmix.

4

Pour into prepared muffin tins and bake for about 20-25 minutes. An inserted toothpick should come out clean.

5

For the vegan buttercream mix together flour, sugar and milk in a pot. Heat up while stirring and let boil for about two to three minutes. It should thicken considerably. Let cool. If not using shortly after, place plastic wrap directly on it. Should be kept at room temperature.

6

Beat the vegan butter for about five minutes until creamy, add the cooled off flour mix, one tablespoon at a time. Then add the vanilla extract and vanilla bean. Once everything is combined, beat for another minute.

7

Pipe buttercream on cupcakes, I used an M tip, you should be able to frost the cupcakes generously. Once done, crush about 4 Oreos in a locked ziplock bag using a rolling pin and sprinkle on top of the cupcakes. Press half an Oreo into the cream for each cupcake for additional decoration.

And just in case you haven’t had enough of Oreos yet, feel free to also check out my homemade oreos. If you swap the butter for margarine and use this frosting as the filling, you will also have a vegan version.

Homemade Oreos