"If you are an Oreo lover you will love these Vegan Oreo Cupcakes! The moist chocolate muffin topped with cookies and cream frosting will melt in your mouth."
Vegan Oreo Cupcakes
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Serves or Makes: 12
Recipe Card
ingredients
- 1 cups almond milk
- 2 teaspoons apple cider vinegar
- 1 tablespoons strong coffee
- 1/3 cups coconut oil, melted
- 1/2 cups sugar
- 1 1/2 all purpose flour
- 1/3 cups cocoa powder
- 1 teaspoons baking soda
- 1/2 teaspoon salt
- 12 Oreos
- 1/2 cups vegan butter
- 2 1/2 cups to 3 cups powdered sugar
- 1 teaspoon vanilla paste
- 5 oreos, crushed
- 1 tablespoons almond milk
Method
Step 1
Preheat the oven to 175C (350F) Line a cupcake pan with 12 liners and place a while Oreo cookie in the bottom.
Step 2
Mix the almond milk and apple cider vinegar in a mixing bowl and let sit for 10 minutes until it starts to curdle. Then add the coffee, coconut oil and sugar, stir well to combined.
Step 3
Sift in the dry ingredients a little at a time and stir until just combined and no large lumps remain. Divide the batter into the prepared cupcake liners and bake for 18-22 minutes until a toothpick comes out clean.
Step 4
While the muffins are cooling down, make the frosting. Creame the butter with an elecrtical beater until pale and fluffy. Add the vanilla and the powdered sugar a little at a time until creamy and smooth. You might not have to use all the sugar. Stir in the cookie crumbles and add a little milk if necessary for it to come together.
Step 5
Top the room temperature muffins witht the frosting and decorate with more oreos and cookie crumbles. Enjoy!