Cookies and Cream Cupcakes (Vegan)

These vegan cookies and cream cupcakes are the perfect celebration of everyone’s favourite chocolate cookies. With plenty of crushed Oreo biscuits going into both the cupcake batter and creamy vegan buttercream frosting, these cupcakes are a certain crowd pleaser for all occasions.

Course Dessert

Cuisine Australian

Prep Time 10

Cook Time 20

Total Time 30

Servings cupcakes

Calories 542kcal

Author Sally

Ingredients

For the cupcakes

1 cup almond milk
1 tablespoon white vinegar
1 ½ cups plain flour
½ 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

Instructions

Preheat the oven to 180°C and line a 12 cup cupcake tin with liners.
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 the prepared cupcake pan lined with cases filling them about ⅔ full. Bake for 20 minutes or until cakes bounce back when lightly touched. Set aside to cool completely before frosting.
Make the buttercream frosting. Crush up the 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 and vanilla for 1-2 minutes until creamy.
Add 3 cups of icing sugar and beat on medium until combined. As mixture thickens, add in the 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 an extra Oreo cookie.

Video

Notes

*I use Nuttelex Buttery to replace butter in most of my recipes as it is vegan and gives a 'buttery' flavour without being greasy. As this is an Australian product, the closest US alternative I believe is Earth Balance. Otherwise any dairy-free spread will work.

For both the cupcakes and the frosting you will need about 1 ½ cups crushed Oreo biscuits total.

Nutrition