13/06/2017 06:51 BST | Updated 13/06/2017 06:51 BST

The Best Vegan Oreo Cupcakes

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!



Preparation time- 10 minutes

Baking time- 18-20 minutes

Level- Easy


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 + 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

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.