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.
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.
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.
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.
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.