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Vegan Oreo cupcakes recipe
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Indulgent, vegan Oreo-filled cupcakes that are irresistibly sweet and luscious.
Ingredients:
  • 4 x 23g packets mini Oreo cookies
  • 199.50 gm self-raising flour
  • 42.90 gm Dutch-processed cocoa powder
  • 90.00 gm brown sugar
  • 2 x 120g tubs apple puree
  • 75.90 gm vegetable oil
  • 8.80 gm vanilla extract
  • 85.80 gm soy milk
  • 2.50 gm bicarbonate of soda
  • 20.00 ml apple cider vinegar
  • 250g Nuttelex original dairy-free spread
  • 399.00 gm icing sugar mixture
  • 42.90 gm Dutch-processed cocoa powder, sifted
Instructions:
  • Preheat your oven to 180C/160C fan-forced and place paper cases in a 12-hole muffin pan with 1⁄3-cup capacity.
  • Set aside 14 Oreo cookies. Coarsely chop the rest. Sift flour and cocoa powder into a large bowl. Mix in sugar and chopped cookies. Create a well in the center. Pour in apple puree, oil, and vanilla without mixing. In a separate container, combine milk with bicarbonate of soda and vinegar, whisk until foamy. Pour into the well. Gently stir until just combined.
  • Evenly distribute mixture into prepared pan holes. Bake for 15 to 17 minutes or until cakes spring back when lightly touched. Allow to rest in pan for 5 minutes, then transfer to a wire rack to cool completely.
  • Prepare the Chocolate Frosting. Use an electric mixer to whip Nuttelex, vanilla, icing sugar mixture, and cocoa until fluffy. Transfer the chocolate frosting into a piping bag with a 1.5cm fluted nozzle.
  • Remove the icing from 2 cookies and finely chop them into coarse crumbs. Pipe frosting onto cupcakes, top with the remaining cookies, and sprinkle with the cookie crumbs. Serve and enjoy!

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