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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
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
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
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