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    Home » Cake » Vegan Oreo Cupcakes

    Easy Vegan Oreo Cupcakes

    Published: Sep 19, 2022 by Pavani · Leave a Comment

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    Looking for an easy baked chocolate treat recipe? Then try these moist and fluffy vegan oreo cupcakes. These are very easy to make, rich and chocolaty. They are perfect for any celebration, big or small.

    Crushed cookies are mixed right into eggless chocolate cupcake batter. This gives them a delightful texture. Do try this amazing eggless cookies and cream cupcake recipe and I am sure you will love it as much as we do.

    Hand holding a plate with bitten chocolate cupcake.

    This post contains affiliate links to Amazon and other sites. I will earn a commission from qualifying purchases through those links. This blog generates income via ads. Click here to read my affiliate links policy.

    Table of contents

    • About the recipe
    • Are Oreo cookies Vegan?
    • Ingredients
    • Instructions
    • Expert Tips
    • You might also like
    • Recipe Card

    About the recipe

    I love baking cakes and cupcakes especially ones that are vegan and/ or eggless. I have a few basic baking recipes in my repertoire that I keep jazzing up for different occasions.

    In that quest, I tried these easy vegan oreo cupcakes using my basic chocolate cupcake recipe. The result was absolutely amazing. We all loved how moist, rich and chocolaty these oreo cupcakes turned out even though they were eggless.

    White cake stand with chocolate oreo cupcakes.

    To make these, I mix in coarsely crushed oreo cookies right into the vegan chocolate cupcake batter. This not only adds lots of flavor but amazing texture to the final cupcakes.

    I keep the frosting simple with just whipped coconut cream and a sprinkle of chopped cookies on top. But you can also use your favorite vegan buttercream frosting. Mixing chopped Oreo cookies into the frosting is also a great idea.

    You can also bake these in mini bundt cake pan and serve them with vegan vanilla ice cream and a drizzle of chocolate sauce.

    White plate with half cupcake topped with ice cream.

    Are Oreo cookies Vegan?

    So the first question that comes to mind is whether oreo cookies are vegan. There are no animal based ingredients used to make them. But according to their official website "they might have cross contact with milk'. Which means they are not technically not 100% vegan.

    But there are quite a few other vegan brand of chocolate sandwich cookies that you can use in this recipe.

    Ingredients

    For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

    Here are the ingredients to make easy vegan chocolate cupcakes with cookies and cream:

    • All purpose flour - I sometimes add whole wheat pastry flour to add some fiber.
    • Unsweetened cocoa powder - you can use either Dutch processed or regular variety here.
    • Oreos or similar chocolate sandwich cookies
    • Nondairy milk - I love using unsweetened almond or oat milk.
    • Apple cider vinegar - can be subbed with white vinegar.
    • Vegan granulated sugar
    • Oil - any light flavored oil like canola or sunflower.
    • Baking soda, baking powder and salt.
    • Vanilla extract

    You will also need a cupcake pan and cupcake liners.

    Ingredients needed, details in recipe card.

    Instructions

    For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

    Here is the recipe for eggless oreo cupcakes:

    Preheat oven to 350°F. Line cupcake/ muffin pan with paper or foil liners.

    In a medium size bowl, sift flour, cocoa powder, baking soda, baking powder and salt. Place the oreo cookies in a medium size ziploc bag and crush them into a coarse mixture with a rolling pin.

    In a large mixing bowl, whick together nondairy milk and apple cider vinegar. Set aside for a few minutes to curdle.Add sugar, oil, vanilla extract and beat until foamy.

    2 panel photo showing the mixing of wet ingredients.

    Add the dry ingredients to wet ingredients in 2 batches and beat the batter is almost smooth, few lumps are OK. Stir in the crushed cookies and mix until just combined.

    3 panel photo showing the adding of dry ingredients to wet ingredients.

    Pour into liners up to ¾ full. Bake until a toothpick inserted into the center of the cupcake comes out clean. Transfer to cooling rack and let cool completely before frosting.

    2 panel photo showing the baking pan before and after baking.

    Combine non-dairy whipping cream and powdered sugar in a medium size bowl. Whip or beat the mixture until stiff peaks form. Stir in vanilla extract.

    Frost the cupcakes either with a offset spatula or using a piping bag. Sprinkle with crushed or add a halved oreo cookie on top. Serve right away or refrigerate until ready to serve.

    White cake stand with chocolate oreo cupcakes.

    Expert Tips

    • Substitute some of the all purpose flour with whole-wheat pastry flour or spelt flour or barley flour. I use up to ⅓ cup of these flours along with ⅔ cup of all-purpose flour.
    • Any light flavored oil like canola, vegetable, safflower would all work.
    • You can use any of your favorite non-dairy milk in the recipe. Unsweetened oat or almond milk are my favorite.
    • Either Dutch processed or regular unsweetened cocoa powder will work in the recipe.
    • Oreo cookies
    • Some tweaks I made to the recipe for high altitude baking:
      • increased the oven temperature to 375°F.
      • decreased sugar to ⅔ cup.
      • reduced baking soda to ½ teaspoon.
      • baked for 15~17 minutes.
    • Instead of mixing in crushed oreos into the batter, you can also make cupcakes with oreos on the bottom. Place 1 oreo cookie in each of the 12 cupcake liners and then add the batter on top. Bake as per the recipe.
    • You can also add crushed oreo cookies to the frosting.

    You might also like

    Here are a few more vegan sweet treats that you might like:

    • Vegan St. Lucia Saffron Buns Recipe
    • Sheermal (Vegan Recipe)
    • Hand holding a spoon with seviyan kheer
      How to make Vegan Kheer using Almond Milk
    • Lemon Cupcakes
      Easy Vegan Lemon Cupcakes Recipe
    Hand holding white plate with bitten cookies and cream cupcake.

    I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram @cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag #cookshideout too.

    Recipe Card

    White cake stand with chocolate oreo cupcakes.

    Vegan Oreo Cupcakes

    Here is a moist and delicious recipe for vegan oreo cupcakes. These are easy to make and are perfect for any celebration, big or small.
    Author: Pavani
    Print Pin Rate
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    Prep Time: 20 mins
    Cook Time: 20 mins
    Total Time: 40 mins
    Course: Dessert
    Cuisine: American
    Servings: 12 cupcakes

    Ingredients

    For Cupcakes:

    • 1 cup All purpose flour*
    • ⅓ cup Unsweetened cocoa powder*
    • ¾ teaspoon Baking soda
    • ½ teaspoon Baking powder
    • ¼ teaspoon Salt
    • 1 cup Nondairy Milk*
    • 1 teaspoon Apple cider vinegar
    • ¾ cup Granulated sugar
    • ⅓ cup Oil*
    • 1½ teaspoons Vanilla extract
    • 10~12 Oreo cookies

    For the Frosting:

    • 1 cup Coconut or other non-dairy whipping cream
    • 2 tablespoons Powdered Sugar
    • ½ teaspoon Vanilla Extract
    • As needed Oreo cookies, for topping

    Instructions

    To make Cupcakes:

    • Preheat oven to 350°F. Line cupcake/ muffin pan with paper or foil liners.
    • In a medium size bowl, sift flour, cocoa powder, baking soda, baking powder and salt.
      Place the oreo cookies in a medium size ziploc bag and crush them into a coarse mixture with a rolling pin or chop them with a knife. Measure 1 cup of chopped cookies to add in the batter.
    • In a large mixing bowl, whick together nondairy milk and apple cider vinegar. Set aside for a few minutes to curdle.
      Add sugar, oil, vanilla extract and beat until foamy.
    • Add the dry ingredients to wet ingredients in 2 batches and beat the batter is almost smooth, few lumps are OK. Stir in the chopped cookies and mix until just combined.
    • Pour into liners up to ¾ full. Bake 18~20 minutes or until a toothpick inserted into the center of the cupcake comes out clean. Transfer to cooling rack and let cool completely before frosting.

    To make Vegan Whipped Cream frosting:

    • Combine non-dairy whipping cream and powdered sugar in a medium size bowl. Whip or beat the mixture until stiff peaks form, takes about 3~5 minutes with a hand mixer or 12~15 minutes with hand. Stir in vanilla extract.
      Frost the cupcakes either with a offset spatula or using a piping bag. Sprinkle with crushed or halved oreo cookies. Serve right away or refrigerate until ready to serve.

    Video

    Notes

    • Substitute some of the all purpose flour with whole-wheat pastry flour or spelt flour. I use up to ½ cup of these flours along with 1½ cups of all-purpose flour.
    • Any oil, canola, vegetable, safflower would all work.
    • You can use any of your favorite non-dairy milk in the recipe. Unsweetened oat or almond milk are my favorite.
    • You can also use water instead of milk in the recipe.
    • Some tweaks I made to the recipe for high altitude baking:
      • increased the oven temperature to 375°F
      • decreased sugar to ⅔ cup
      • reduced baking soda to ½ teaspoon
      • baked for 15~17 minutes
    • Instead of mixing in crushed oreos into the batter, you can also make cupcakes with oreos on the bottom. Place 12 oreo cookies in the cupcake liner and then add the batter on top. Bake as per the recipe.
    • You can also add crushed oreo cookies to the frosting.

    Nutrition

    Serving: 1Cupcake | Calories: 235kcal | Carbohydrates: 35g | Protein: 2g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Sodium: 225mg | Potassium: 87mg | Fiber: 2g | Sugar: 20g | Vitamin A: 0.3IU | Calcium: 43mg | Iron: 3mg
    Tried this recipe?Mention @cooks_hideout or tag #cookshideout!

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    Reader Interactions

    Comments

    1. Daniel Efosa Uyi

      October 20, 2013 at 6:01 am

      hey nice post meh, You are one of the best writers I've seen of recent. I love your style of blogging here. this post reminds me of an equally interesting post that I read some time ago on Daniel Uyi's blog: Free Personal Development MP3 Audio Messages .keep up the good work friend. I will be back to read more of your posts.Regards

      Reply
    2. Shree

      October 20, 2013 at 3:41 pm

      ooo the cup cakes are perfect.. I just want to pick one up.. awesome clicks and loved the paper doilies 🙂

      Reply
    3. Global Tastes & Travels Inc.

      October 20, 2013 at 6:08 pm

      choclatey and delicious...so pretty how you decorated

      Reply
    4. Global Tastes & Travels Inc.

      October 20, 2013 at 6:08 pm

      choclatey and delicious...so pretty how you decorated

      Reply
    5. Vijayalakshmi Dharmaraj

      October 20, 2013 at 6:50 pm

      Wow its super tempting n delicious cake

      Reply
    6. Vinitha

      October 20, 2013 at 8:02 pm

      I rarely bake vegan but there are occasions when friends request vegan recipes and I have always had issues finding fool-proof ones. I am going to take your recommendations and try these the next time

      Reply
    7. Manjula Bharath

      October 21, 2013 at 3:14 am

      wow so delicious cupcakes there 🙂 looks awesome !! loooks super tempting .. wud love to grab these super moist cupcakes !!

      Reply
    8. Srivalli

      October 21, 2013 at 9:58 am

      Pavani, you had me drooling over your delicious looking chocolate cupcakes..wow I am sure my kids would love these..now I have to get apple cider for this..of course I guess I can make it non vegan by using regular milk right..

      Reply
    9. Priya Suresh

      October 21, 2013 at 12:06 pm

      Prefectly looking super cute cupcakes.. Love that beautiful frosting.

      Reply
    10. PJ

      October 21, 2013 at 1:01 pm

      Cake looks so soft and yum! Beautiful pics Pavani 🙂

      Reply
    11. Priya Srinivasan

      October 22, 2013 at 3:34 am

      so so tempting,want to grab it straight from the pic!!!! And that frosting on top, mm totally yum!!!

      Reply
    12. Sapana Behl

      October 23, 2013 at 6:54 am

      Wow ! Delicious choco cupcakes ! Looks beautiful...

      Reply
    13. Harini-Jaya Rupanagudi

      October 28, 2013 at 3:13 am

      Drool worthy cupcakes..

      Reply
    14. Usha Rao

      October 29, 2013 at 1:22 am

      Those cupcakes are very tempting and beautifully frosted And it is chocolate!

      Reply
    15. veena krishnakumar

      October 29, 2013 at 8:09 am

      This is so tempting!!!Lovely frosting!

      Reply
    16. Sandhya Ramakrishnan

      October 30, 2013 at 2:59 am

      Pavani, your pictures are making me drool here! So lovely!

      Reply

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    Hi, I'm Pavani! the cook in this hideout. Cook's Hideout is all about delicious vegetarian dishes from India and also from around the world. Here you will find recipes that are easy AND tasty to make.

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