Irresistible Oreo Chocolate Cupcakes (Vegan)

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Vegan Oreo Chocolate Cupcakes

I think I should start with a disclaimer: these are in no way, shape, or form a “health” food. I mean, come on – this post is called “oreo chocolate cupcakes”. Oreo. Chocolate. Cupcakes. Three words that I’m not sure are ever very healthful when combined together! Were you really expecting a health food?

Instead, I tend to describe them as “food for the soul” when I bring these to friends and colleagues, because something like this is perfect for a special treat or occasion, or just for those days that completely suck.
Or, actually, as my reasoning was when I took them into the office for the first time “well, it’s Wednesday!” – no one seemed to object to my reasoning.

Now, with that said, let’s continue!

These are not a health food!

As I said – the clue is in the name with these cupcakes. These are quite weighty, almost dense when compared to perhaps a light and fluffy vanilla cupcake. The addition of the smashed-to-smithereens cookies and their rich cream filling makes the cake denser than your average cupcake, but twice as lick-the-paper-after good. These are Oreo-packed bites of pure indulgence.

Addictive frosting

The frosting has been described in several ways, but I think the most positive recommendation was being asked if I’d laced it with some kind of “addictive” substance (other than sugar!) because it was so good.

I have a food blogger confession: I had to make a few batches of Oreo cupcakes to get the frosting just right because the first couple of times it was far, far to thick. I’m not exaggerating either – it split my piping bag the first (and third) time! Part of that was my fault, I’ve ordered some new ones and to be honest, they’re not as good or as big as the last roll (much thinner plastic) but even still the first batch of frosting I made was difficult to use even with a palette knife. The last time was because I didn’t smash up the Oreo’s enough: they need to be really small – practically a powder. Otherwise you risk chunks getting stuck in the nozzle and a piping bag explosion of icing all over your hands that you have to lick off wash off.
The milk also really helps here – as with the cupcakes themselves, the addition of the cookies thickens the frosting up quite a lot, so make sure you have some milk left. Add it gradually, a tablespoon at a time, until you’re happy. I’ve found I consistently need at least 60ml (4 tablespoons).

They’re delicious!

These are crowd pleasers. If you need to make them for a bake sale or birthday, the addition of the word “Oreo” before “chocolate cupcakes” seems to tempt even the most resistant person! That’s why the recipe provided bakes at least 18 cakes – because they go so fast! I usually get 22, but I like a quite flat top after the bake, to make icing easier. Eighteen cupcakes just yields bigger cakes.

The first time I made this recipe, I baked 12 Oreo chocolate cupcakes for work to test out, and this was how they went down, one by one:

  • 1 was reserved before I got out the door by my fiancé (“Oreo cupcakes? Save me one!”)
  • 2 were taken and eaten by colleagues before 9am. Talk about a morning sugar rush!
  • 1 was taken before 9am in reserve and nibbled throughout the day
  • 8 were taken and eaten in the space of 10 minutes at 10am, about 30 seconds after I was overheard saying I’d bought in some “Oreo chocolate cupcakes” that anyone was welcome to grab

I’ve since baked them once more for testing, and then again for a charity bake sale. I wasn’t going to, figuring everyone had eaten enough of them recently to last a lifetime but every time I asked for suggestions/requests on what to bring, the number one request was these! The only ever cakes I’ve had, so far, that go so fast is when I used to bake Nigella Lawson’s Chocolate Cherry Cupcakes before going plant based. In fact, I think I need to Vegan-ise (yes, I’m inventing words now) those bad boys… who’d be interested in that?

Vegan Oreo chocolate cupcakes recipe

The ultimate treat cupcake - cookies AND cake, in one!

  • Prep: 15 minutes
  • Cook: 25 minutes
  • Total: 40 minutes
  • Author Luci Rebecca, Made by Luci
  • Yield 18-24 cupcakes

Ingredients

  • cupcakes
  • 1.5 cups (360ml) unsweetened soy milk
  • 2 tsp distilled or cider vinegar
  • 2/3 cup (160ml) neutral oil
  • 2 tsp vanilla extract
  • 2 cup (~280g) plain flour
  • 1 cup (~210g) granulated sugar
  • 1/2 cup (~105g) brown sugar
  • 2/3 cup (~70g) cocoa powder
  • 1.5 tsp bicarbonate of soda
  • 1 tsp baking powder
  • 1/2 teaspoon salt
  • 1.5 pack of Oreos (~235g), smashed into small pieces
  • icing
  • 75g vegetable spread
  • 75g vegetable fat (like Trex)
  • 500g icing sugar
  • 2 tsp vanilla extract
  • 60-90ml soy milk, divided
  • 1/2 pack of Oreos + 2 mini packs of Oreos, smashed to a fine crumb
  • 24 mini Oreos, for decoration

Directions

  1. for the cupcakes
  2. Preheat your oven to 180°C (fan). Line two 12 hole cupcake/muffins pan with paper cases.
  3. Mix together the milk and vinegar in a jug and set aside to curdle.
  4. Mix together all of the dry ingredients, including the smashed oreos, in a large bowl and mix until well combined.
  5. Add the oil and vanilla extract to the jug of curdled milk.
  6. Add the wet ingredients to the dry and mix until combined - don't over mix!
  7. Fill your cases until about 3/4 full and tap the pan on the counter a few times.
  8. Bake for 20-25 minutes, until a skewer comes out clean (mine took 25 minutes).
  9. Leave to cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
  10. meanwhile, make the icing
  11. Cream the butter and fat together in a stand mixer or with a hand mixer until it's gone slightly fluffy and paler in colour - takes about one minute.
  12. Add half the icing sugar, vanilla extract and 2 tablespoons of the milk and mix until fluffy.
  13. Add the remaining icing sugar and beat until fluffy again.
  14. Smash the Oreos not reserved to decoration into a fine crumb and fold into the frosting mixture. Add the extra milk if the mixture is too stiff.
  15. decorate
  16. Pipe the frosting onto each cupcake. Top each cupcake with a mini Oreo and bask in the glory.

Notes

  • Based on Isa Chandra's Oreo Cupcakes recipe from Vegan Cupcakes Take Over the World
  • This makes a generous amount of frosting - you may have some leftover, but I won't tell anybody if you don't.
  • Nutritional values based on 18 cupcakes

Nutrition Facts
Serving Size 1 cupcake
Servings Per Container 18

Amount Per Serving
Calories 489 Calories from Fat 180
% Daily Value*
Total Fat 20g 31%
Saturated Fat 5.5g 28%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 146.5mg 6%
Total Carbohydrate 73.1g 24%
Dietary Fiber 2.3g 9%
Sugars 54.3g
Protein 3.7g 7%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

All nutritional information is approximate - any exact calories will depend on which exact ingredients you use.

If you make these, let me know! Comment below or give me a shout on Twitter and/or Instragram (@lucirebecca), it would genuinely make my day.

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9 thoughts on “Irresistible Oreo Chocolate Cupcakes (Vegan)

    1. I think so, but I haven’t tried it myself yet so not 100% sure. Fairly confident you’d be fine 🙂 Next time I make them I’ll try it and update the recipe and reply on here too! xx

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