Vegan Chocolate Cupcakes + Oreo Buttercream

October 22, 2019

These Vegan Chocolate Cupcakes + Oreo Buttercream are what we call absolutely delicious! Not only are these cupcakes completely fluffy and moist, but they come fully decadent with a sweet chocolate flavor and topped with a beautifully tasty oreo cookie buttercream as well as a full oreo cookie for extra goodness. All vegan ingredients and easy to whip together.

Vegan Chocolate Cupcakes + Oreo Buttercream

This recipe is definitely something special to me. Growing up, I loved Oreos (who didn’t, right?) and I even wanted to pay homage to such a love with these Oreo Cheesecake Bites.

If you didn’t get a chance to give those cheesecakes a try, then you’re truly missing out.

Anyway, I’m super excited to share these cupcakes with you all because I’m not usually a Chocolate fanatic, BUT THESE GOT ME!

When it comes to vegan chocolate anything, I like to ensure that it’s not too sweet, but decadent at the same time. Take this Vegan Chocolate Cake + Chocolate Buttercream for instance.

This cake was super moist and melted in your mouth with every bite. I’m a big believer in that.

Vegan Chocolate Cupcakes + Oreo Buttercream

If you’ve been an avid reader of Orchids + Sweet Tea, then you know that there aren’t MANY chocolate recipes to choose from.

These No-Bake Vegan Superfood Chocolate Cheesecake Bites are something truly decadent for any occasion, but especially for the holidays. They are made with a delicious date-walnut-cacao combination crust, and layered with a cashew-chocolate base and covered with flavorful chocolate glaze with a strawberry on top. Naturally sweetened and completely Vegan, these cheesecake bites are such a treat for the entire family.

This Dairy-Free Chocolate Chip Cookie Milkshake recipe is completely decadent in flavor. It is the perfect Summer (or Year-round if you’re the ultimate foodie) treat with a nice burst of chocolate chip flavor, creamy dairy-free base, and topped with a velvety coconut whip cream. Super easy and quick to make, with only a handful of ingredients. 

These Mini Chocolate Brownie Bundt Cakes are the perfect sweet treat for Valentine’s Day!  They are incredibly moist, fluffy, and most certainly for the absolute chocolate lover. Packed and bursting with chocolate flavor, loaded with chocolate chips (for an extra dose of chocolate!) and fully covered with a delicious naturally flavored Rich Chocolate icing drizzle and cute heart sprinkles from Wilton, these mini cakes are truly delectable and a crowd pleaser, indeed!

Vegan Chocolate Cupcakes + Oreo Buttercream

Need More Chocolate?

This Healthy Chocolate Hazelnut Granola w/ Cranberries recipe is one of the most versatile quick fixes you’ll ever make! Made with gluten-free oats, coco powder, hazelnut flavor, spices and sprinkled with cranberries; this recipe is a great way to add a handful of nutrients to your day–whether as a cereal in the morning, snack in between, or to top almost anything for a hint of extra flavor. Super easy, entirely oil-free, gluten-free and vegan.

These Oversized Crinkled Chocolate Chip Butterscotch Cookies are the epitome of the best chocolate chip cookies ever! Unlike standard chocolate chip cookies, these large handheld favorites are full of sweet flavor from the nice balance of chocolate-y sweet and butterscotch charm, which work perfectly together. In addition, their crinkled look and thinly crisped bodies, make for a real obsession. 

Back to this recipe. OK, so the awesome thing about these cupcakes are that they are super easy to make and don’t require a ton of ingredients. So, you can make these with success regardless of your baking level of expertise.

Looking for a Healthier Sweetener Option?

The Best Healthy Sugar Alternatives + Substitutes list is all about finding better ways to enjoy your favorite sweets without compromising your healthy lifestyle. For those who follow a vegetarian and/or vegan lifestyle, this lists offers a few great ideas to incorporate healthy sweeteners into your diet.

Vegan Chocolate Cupcakes + Oreo Buttercream

Now, let’s dig right into this recipe, shall we?

Preheat your oven to 375 degrees Fahrenheit and prep your cupcake pan with liners + spray.

In a medium bowl, whisk together the Almond milk and Apple Cider Vinegar. Set aside for 5-10 minutes.

In a large bowl, whisk together the flours, Cacao powder, baking soda, baking powder, sugar, and sea salt. Set aside.

In the bowl of an electric mixer (attached with a whisk), add the Milk-ACV mixture and add the oil and vanilla. Mix for a minute or two before turning off the mixer and changing the attachment to a paddle.

On low speed, add in the dry ingredients to the wet ingredients and continue to mix until well incorporated and batter is smooth, about 3-4 minutes.

Divide the batter evenly into each cupcake cavity and bake for 15-18minutes or until the centers are fully cooked through once tested with a toothpick.

Remove from the oven and let cool before icing them.

For Oreo Buttercream:

In the bowl of an electric mixer (attached with a paddle), beat the butter and shortening on high speed until smooth and creamy, about 2 minutes. Turning the mixer on low, add the powered sugar (1/2 the amount), vanilla, and 1 Tbsp of Almond milk, mixing them together until well combined. Add the remaining powered sugar and mix until well combined. **NOTE: If the frosting is too thick, add additional milk (1 Tsp at a time); if it’s too thin, add additional powered sugar (1 Tbsp at a time). Lastly, add a pinch of sea salt to balance sweetness and fold in the oreos until well incorporated.

Once cupcakes are fully cooled, add buttercream to a piping bag and pipe a generous amount to your cupcakes, until all cupcakes are iced. Top with a whole Oreo, if desired.

Bon Appetit!

MADE OUR RECIPE(S)?

If you choose to make these Vegan Chocolate Cupcakes + Oreo Buttercream or any other recipe from us, be sure to tag us on Instagram at #Orchidsandsweettea so that we can share the love!

Vegan Chocolate Cupcakes + Oreo Buttercream
Vegan Chocolate Cupcakes + Oreo Buttercream

Vegan Chocolate Cupcakes + Oreo Buttercream

Prep Time: 10 mins
Cook Time: 18 mins
Total Time: 28 mins
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Ingredients

  • 1 cup Organic All-Purpose Flour (I use Bob's Red Mill)
  • 1/2 cup Organic Cake Flour  (I use Bob's Red Mill; See Notes!)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 cup organic pure cane sugar (Vegan-approved!)
  • 1/2 cup Almond milk (You can use your fave Plant-based Milk)
  • 1 tsp Apple cider vinegar
  • 2 Tbsps vegetable oil (See Notes!)
  • 1/2 tsp vanilla extract
  • 4 Tbsps Cacao Powder (I use Navitas Organics)

For Oreo Buttercream:

  • 1/4 cup vegan butter spread (I use Earths Balance)
  • 1/4 cup organic vegetable shortening (I use Spectrum Organics)
  • 2-3 cups organic powered sugar, sifted
  • 1 tsp vanilla extract
  • pinch of sea salt
  • 1 Tbsp Almond milk
  • Oreos, chopped (See Notes!)

Instructions

  • Preheat your oven to 375 degrees Fahrenheit and prep your cupcake pan with liners + spray.
  • In a medium bowl, whisk together the Almond milk and Apple Cider Vinegar. Set aside for 5-10 minutes.
  • In a large bowl, whisk together the flours, Cacao powder, baking soda, baking powder, sugar, and sea salt. Set aside.
  • In the bowl of an electric mixer (attached with a whisk), add the Milk-ACV mixture and add the oil and vanilla. Mix for a minute or two before turning off the mixer and changing the attachment to a paddle.
  • On low speed, add in the dry ingredients to the wet ingredients and continue to mix until well incorporated and batter is smooth, about 3-4 minutes.
  • Divide the batter evenly into each cupcake cavity and bake for 15-18minutes or until the centers are fully cooked through once tested with a toothpick.
  • Remove from the oven and let cool before icing them.

For Oreo Buttercream:

  • In the bowl of an electric mixer (attached with a paddle), beat the butter and shortening on high speed until smooth and creamy, about 2 minutes. Turning the mixer on low, add the powered sugar (1/2 the amount), vanilla, and 1 Tbsp of Almond milk, mixing them together until well combined. Add the remaining powered sugar and mix until well combined. **NOTE: If the frosting is too thick, add additional milk (1 Tsp at a time); if it’s too thin, add additional powered sugar (1 Tbsp at a time). Lastly, add a pinch of sea salt to balance sweetness and fold in the oreos until well incorporated.
  • Once cupcakes are fully cooled, add buttercream to a piping bag and pipe a generous amount to your cupcakes, until all cupcakes are iced. Top with a whole Oreo, if desired.
  • Bon Appetit!

Tips & Tricks

FLOUR: If you don’t have cake flour, you can always just use all-purpose flour entirely instead. 
STORAGE: Best kept if stored in an air-tight container in the refrigerator for up to 7 days (unfrosted) and 3-4 days when frosted. Also, can be frozen for up to 6 months when unfrosted and thawed.
OIL: Instead of vegetable oil, you can also use Coconut oil, if preferred.
CACAO POWDER: To purchase Cacao Powder from Navitas Organics, visit link here.
OREO COOKIE: I simply separate grind the cookies in a food processor (whole) for about 30 seconds or so. You’ll need approximately 1 row of Oreo cookies or so to achieve the bold taste, about 8-10 cookies. Add more for a bolder Oreo taste.
 
 

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Vegan Chocolate Cupcakes + Oreo Buttercream.

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  1. The oreo buttercream is really delicious and so easy to put together. I need to bake a chocolate cake for a good friend, I think I’m going to use this for the frosting. 🙂