With plenty of crushed Oreo biscuits going into both the cupcake batter and buttercream frosting, these vegan cookies and cream cupcakes are the perfect celebration of everyone’s favourite chocolate cookies, and a definite dessert crowd pleaser.
Oreo’s are one of my favourite biscuits and the fact that they are also conveniently vegan, meaning they do not contain any dairy despite their creamy centre, makes them quite dangerous to have in my house with packets seemingly disappearing as quickly as they arrive.
But if you can resist inhaling these addictive cookies straight from the pack, than I suggest you make these cupcakes which bring together the delicious flavour of Oreo’s with the soft, fluffy texture of cake. It truly is a perfect match.
I originally published this recipe on my blog back before I changed the name in December of 2016. Since then, my photography has come a long way so I really wanted to breathe new life into this post as these cupcakes really deserve it. So not only are you seeing new images, I have re-written the entire post to hopefully be a bit more helpful and adjusted the recipe slightly to make it even better – including using even more Oreos!
Crushed Oreo’s are added to both the cupcake batter and the buttercream frosting to make these incredible cookies and cream cupcakes that really highlight the flavour of the cookies. For the creamy frosting, I used my perfect vegan vanilla buttercream recipe and just added crushed Oreo’s before generously piping it onto the cooled cakes.
These cookies and cream cupcakes are the perfect treat for any occasion and are made completely vegan so everyone can enjoy them.
The secret to light, fluffy vegan cupcakes
When make vegan baked goods, we are removing the egg which acts as not only a binder for the ingredients, but a way to incorporate air providing the lift that makes a traditional cupcake light and fluffy.
To compensate, we have to find other ingredients to help create this texture otherwise the cakes will end up dense and not particularly enjoyable.
In my mind, when I am making vegan recipes it is for the people who still want to enjoy particular foods but cannot due to allergies or other health reasons, so my goal is to give the same experience of flavour and texture just without using dairy or eggs. And that is exactly the result here.
First we use a vegan buttermilk alternative made with a non-dairy milk (I like almond for this) and white vinegar. The addition of the vinegar slightly curdles the milk which makes it a bit thicker adding to the creaminess of the batter. The added acidity also assists in the reaction with the bicarbonate of soda making a lighter and softer crumb.
Baking really is all about the science.
Secondly, we use both bicarbonate of soda (also known as baking soda in the US) and baking powder. The soda reacts with the added acidity of the buttermilk substitute to provide lift. However,to get the amount of lift we want without adding more acid, we also use baking powder which does the same thing but as it already contains acid it helps us to get the perfect amount of rise and lift in the cakes without tasting bitter.
If you want a really simple resource around the differences of bicarbonate of soda (baking soda) and baking powder, check out this guide from Joy The Baker.
And finally, it’s all about the texture of the cakes themselves and that is where the oil comes in. Oil is fantastic for adding extra moisture and creating a light crumb. It works perfectly here. Just be sure to use a mild tasting oil like canola rather than olive oil for best results as you definitely don’t want the cakes tasting oily.
These cookies and cream cupcakes are one of my favourites for a few reasons:
- Lot’s of crushed Oreo’s in both the cake and the frosting
- Perfect for anyone with allergies or diets that require them to be free from eggs or dairy
- So soft and sweet making them the perfect texture and flavour that a cupcake should be
- EASY. Nothing super fancy here, anyone can whip up a batch of these.
For the frosting I used my new 6B piping tip to get the textured swirls, and I am very happy with the result, and then to finish them off I added a mini Oreo biscuit.
Looking for something different? For the chocolate lovers in your life, try the Oreo frosting in this recipe on these vegan chocolate cupcakes. Or if you still want the goodness of Oreo’s but are not in the mood for cupcakes, then try this vegan chocolate tart – the base of which is made from crushed Oreo biscuits.
If you didn’t know what went into these, I guarantee you couldn’t tell me they are vegan. Sweet, soft and deliciously decadent these cookies and cream cupcakes are perfect combination of flavours. If you have any friends with dietary requirements, I recommend a batch of these.
Actually just make them for anyone, or just for yourself. You can’t really go wrong with Oreos!
If you do make this recipe, please be sure to leave a comment and rating below! And tag any of your creations on Instagram with #eightforestlane as I would love to see.
Cookies & Cream Cupcakes (Vegan)
For the cupcakes
- 1 cup almond milk
- 1 tablespoon white vinegar
- 1 ½ cups plain flour
- 1/2 teaspoon baking powder
- ¼ teaspoon bicarbonate of soda
- 1 teaspoon vanilla
- ¼ cup canola oil
- ¾ cup sugar
- pinch salt
- 8 oreo biscuits
For the buttercream frosting
- ½ cup 125 grams dairy-free butter*
- 1 tablespoon almond milk
- 1 teaspoon vanilla
- 3 - 4 cups icing sugar
- 6 oreo biscuits crushed
- Make the cupcakes. Add vinegar to almond milk and set aside. It will split the milk, but that is ok as it helps to create a soft cupcake texture.
- Using a mortar and pestle crush up the oreo biscuits until they are a fine crumb. Set aside. In a large bowl, add sugar, oil and vanilla and beat with an electric mixer.
- In another bowl, sift flour, baking powder, bicarb soda and salt and mix to combine. Slowly add dry ingredients to the wet, alternating with the milk mixture, making sure it is completely mixed through before adding more. Once batter has come together and smooth, mix through crushed oreos.
- Spoon into a cupcake pan lined with cases filling them about ⅔ full. Bake in a 180C oven for 20 minutes or until cakes bounce back when lightly touched. Set aside to cool completely before frosting.
- Make the buttercream frosting. Crush up oreos again using your mortar and pestle. Make sure there are no large bits and that it is a fine crumb as it will need to be piped onto the cakes and you don’t want any biscuit pieces getting stuck.
- Using a hand mixer or a stand mixer with the paddle attachment fitted, beat dairy-free butter for 1-2 minutes until creamy.
- Add 3 cups of icing sugar and beat on medium until combined. As mixture thickens, add in vanilla and almond milk. If frosting is too thin, add in an extra ½-1 cup of icing sugar until it reaches the desired consistency. Add crushed Oreos and mix until combined.
- Spoon mixture into a piping bag and pipe onto cakes ensuring they are completely cool as any heat left in the cakes will melt the icing. Decorate with a mini Oreo cookie.
Original recipe was published December 5th 2016.