Vegan Oreo Cupcakes

The perfect vegan Oreo cupcakes with a triple Oreo layer.

Course Dessert

Cuisine Vegan

Diet Vegan, Vegetarian

Prep Time 15

Cook Time 20

Total Time 35

Servings cupcakes

Calories 593kcal

Combine ground flaxseed with 1,5 tablespoon boiling hot water (as written in the original recipe / adjust accordingly if you changed the portion size). Stir and set aside.
In a separate cup, combine plant milk and vinegar to create vegan sour milk. Stir and set aside.
Use a fork to mix melted dairy-free butter and sugar until smooth.
Add the butter mixture, flax mixture and vanilla to your sour milk. Mix well.
Sift all your remaining dry ingredients (cocoa, flour, baking powder).
Mix, then slowly pour your wet ingredients over your dry ingredients whilst stirring the mixture.
Mix until no more flour specks can be seen but do not overmix.
Line your cupcake tin and place one Oreo cookie at the bottom of each cupcake mould.
Pour your batter on top of the cookie to fill the mould about ¾ full.
Bake at 180°C / 356°F (fan oven) for 20-25 minutes.
In the meantime, prepare your icing (instructions below).
Once baked, leave your cupcakes to cool on a cooling rack.
Once cool, fill a piping bag with your icing and start icing. Decorate with an extra Oreo on top. Sprinkle more Oreo pieces on top if desired.

Using a blender or food processor, blend Oreo cookies until completely smooth.
Then, mix dairy-free butter, sugar and blended Oreos using a fork (or an electric mixer if preferred - but not necessary).
Place in the fridge to set for about 10-15 minutes.

Important: Whilst I do provide cup measurements above, I strongly recommend using weight measurements.
This recipe has been tested using weights measurements and due to the fact that cups are considerably less accurate and can vary in size, I cannot guarantee the recipe will turn out as intended if using cup measurements.
Click between METRIC & US Cups under the ingredients list to switch between both types of measurements.
Use the step-by-step photos above as your visual guide.
Make sure to pour your wet ingredients slowly over your dry ingredients to prevent clumps.
For soft and airy cupcakes, do not overmix your batter.
When preparing your icing, make sure you've blended your Oreos until smooth.
Never attempt to ice cupcakes when they're still warm.
If your icing is too dry, add more butter (1 teaspoon at a time).
If your icing is too wet, add more icing sugar (1 teaspoon at a time).