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Vegan Chocolate Oreo Cupcakes
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5 from 5 votes

Vegan Chocolate Oreo Cupcakes

These Vegan Chocolate Oreo Cupcakes  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

Ingredients

CHOCOLATE OREO CUPCAKES:

  • 1 1/2 cups organic All-purpose flour
  • 1/4 cup cocoa powder
  • 1/2 tsp ground cinnamon
  • 1 1/2 tsps baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 cup organic cane sugar
  • 1/2 cup Almond milk + 1 Tbsp!  (You can use your fave Plant-based Milk)
  • 1 tsp apple cider vinegar
  • 2 Tbsps vegetable oil (See Notes!)
  • 1 tsp vanilla extract
  • 1/3 cup crushed Oreo cookies (Only the outside cookie, not the filling!)

OREO BUTTERCREAM:

  • 4-5 cups  organic powered sugar
  • 1/2 cup vegan butter spread, softened at room temp.
  • 1 tsp vanilla extract
  • pinch of sea salt
  • 1-2 Tbsps Almond milk (You can use your fave Plant-based Milk)
  • 1/3 cup crushed Oreo cookies (Make sure that they are finely ground)

Instructions

FOR CHOCOLATE OREO CUPCAKES:

  • Preheat your oven to 400 degrees Fahrenheit and prep your cupcake pan with liners + spray.
  • In a measuring cup, add the Almond Milk and Apple Cider Vinegar, mixing until well combined and let it sit for 10 minutes.
  • In a large bowl, whisk together the flour, baking soda, baking powder, cocoa powder, cinnamon, and sea salt. Set aside.
  • In the bowl of an electric mixer (using a paddle attachment), add the Milk-ACV mixture, sugar, oil and vanilla, mixing for 1-2 minutes until mixture is light in color and well combined. Add in dry ingredients and continue mixing until smooth, about 2-3 minutes. DO NOT OVER-MIX!
  • Scoop the batter into each cupcake liner (3/4 full) and bake at 400 degrees Fahrenheit for the FIRST 5 minutes. Then reduce temperature to 350 degrees Fahrenheit and continue baking for another 14-17 minutes or until a toothpick comes out clean in the center.
  • Once done, turn off oven and keep cupcakes inside with the oven door slightly open for about 2 minutes before taking them out.
  • Let them cool COMPLETELY before frosting.

FOR OREO BUTTERCREAM:

  • In a large bowl, add the unsalted butter together, beating it until smooth. Add in powdered sugar, beating them together until it looks ‘peas-like’. Add in the vanilla, sea salt, + milk. Buttercream should be creamy, silky, and thick enough to scoop. Fold finely ground Oreos.
  • Add buttercream to a piping bag and pie onto cooled cupcakes. Sprinkle with additional crushed Oreos, if desired. 
  • Bon Appetit!

Notes

  • 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.
  • FLOUR: If you don’t have cake flour, you can always just use all-purpose flour entirely instead. 
  • MAKE AHEAD:You can always bake these cupcakes the night or day before and let them cool, tightly wrap, and refrigerate until ready to use. The buttercream frosting can also be made prior and tightly wrapped and stored in the fridge as well. When ready to serve, let cake sit at room temperature for 30 minutes to an hour, frost, and enjoy!
  • PLANT-BASED BUTTERMILK:Add 1 cup of Almond milk (or your fave plant-based milk) + 1 Tbsp lemon juice (instead of ACV) and let sit for 10 minutes, until it slightly thickens.
  • OIL: Instead of vegetable oil, you can also use Coconut oil or melted vegan butter, 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.