These cakes are quick and easy to make! They are my go-to chocolate cupcakes and I couldn't recommend them highly enough - they are the best! They taste just like bakery-style cupcakes. P.S. you can whip up a batch of these delicious cakes in under 30 minutes, yay!
Ingredients for the cakes
-240ml of almond milk
-1 teaspoon of apple cider vinegar
-210g of self-raising flour (I use gluten-free)
-245g of golden caster sugar
-2 tablespoons of cacao powder
-1/2 teaspoon of baking powder
-1/2 teaspoon of bicarbonate of soda
-Pinch of salt
-60g of coconut oil (melted)
-2 teaspoons of vanilla flavouring
-1 pack of Oreo cookies
Ingredients for the frosting
Vegan buttercream (Get my recipe www.thelittleblogofvegan.com) + 1/2 pack of finely blended Oreo cookies
-1/2 pack of Oreo cookies (cut in half)
Step 1- Preheat your oven to 160 degrees c and line a cupcake tin with cupcake cases.
Step 2- In a small bowl, combine the almond milk with the apple cider vinegar and whisk until fully combined.
Set aside for 10 minutes to curdle. This creates a vegan 'buttermilk'.
Step 3- In a large mixing bowl, sift the flour, sugar, cacao powder, baking powder, bicarbonate of soda and salt.
Mix well to combine.
Step 4- Add the coconut oil and vanilla to the 'buttermilk' and whisk to combine.
Step 5- Add the wet ingredients into the dry and mix.
Step 6- Pop an Oreo cookie into each case then fill the cases 3/4 full with delicious batter.
Make sure to tap the tins on the worktop to remove any air bubbles.
Step 7- Pop the cakes into the preheated oven and bake for 18-20 minutes.
You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.
Step 8- Place the cupcakes on a cooling rack and allow to cool fully.
Once cool, pop them into a sealed container to keep them fresh before frosting.
Prepare your buttercream
Get my buttercream recipe www.thelittleblogofvegan.com
I added some finely blended Oreo cookies into the frosting, which creates a light grey, perfect Oreo colour (and flavour)
Step 9- Pipe a swirl of buttercream onto each cupcake and top off with 1/2 Oreo cookie. You could even sprinkle over some ground Oreos too.
Serve fresh or store in a sealed container in or out of the fridge, the buttercream will firm up at room temperature.