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Vegan Chocolate Cupcakes + Oreo Buttercream
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5 from 5 votes

Vegan Chocolate Cupcakes + Oreo Buttercream

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.
Course Dessert
Keyword baked, cacao, chocolate, classic, cupcakes, dairy-free, dessert, easy, fluffy, healthy, holidays, homemade, indulge, oreo, plant-based, recipe, sweets, vegan, vegetarian
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 12 Cupcakes
Author Shanika | Orchids + Sweet Tea


  • 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!)


  • 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!


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.