Name: Cookies and Cream Cupcakes (Vegan)
Brand: eightforestlane.com
SKU: eightforestlane-com-1
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Cookies and Cream Cupcakes (Vegan)

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×Jump To RecipeThese vegan cookies and cream cupcakes are the perfect celebration of everyone’s favourite chocolate cookies. With plenty of crushed Oreo biscuits going into both the cupcake batter and creamy vegan buttercream frosting, these cupcakes are a certain crowd pleaser for all occasions.Oreo’s are one of my favourite biscuits and the fact that they are also accidentally vegan, meaning they do not contain any dairy or animal products despite their creamy centre, makes them quite dangerous to have in my house with packets seemingly disappearing as quickly as they arrive.But if you can resist inhaling these addictive cookies straight from the pack, then I suggest you make these cupcakes which bring together the delicious flavour of Oreos with the soft, fluffy texture of cake. It truly is a perfect match.There are so many variations of recipes for what an Oreo cupcake is, but I find the addition of crushed Oreos in both the cupcake batter and the buttercream frosting make these the most incredible cupcakes that really highlight the flavour of the cookies.These cookies and cream cupcakes are one of my favourites for a few reasons:These vegan Oreo cupcakes are the perfect treat for any occasion and are made completely vegan so everyone can enjoy them.When making vegan baked goods, we are removing the egg which acts as not only a binder for the ingredients, but a way to incorporate air providing the lift that makes a traditional cupcake light and fluffy.To compensate, we have to find other ingredients to help create this texture otherwise the cakes will end up dense and not particularly enjoyable.In my mind, when I am making vegan recipes it is for the people who still want to enjoy particular foods but cannot due to allergies or other health reasons, so my goal is to give the same experience of flavour and texture just without using dairy or eggs. And that is exactly the result here.First we use a vegan buttermilk alternative made with a non-dairy milk (I like almond for this) and white vinegar. The addition of the vinegar slightly curdles the milk which makes it a bit thicker adding to the creaminess of the batter. The added acidity also assists in the reaction with the bicarbonate of soda making a lighter and softer crumb.Secondly, we use both bicarbonate of soda and baking powder. The soda reacts with the added acidity of the buttermilk substitute to provide lift. However, to get the amount of lift we want without adding more acid, we also use baking powder which does the same thing but as it already contains acid it helps us to get the perfect amount of rise and lift in the cakes without tasting bitter.And finally, it’s all about the texture of the cakes themselves and that is where the oil comes in. Oil is fantastic for adding extra moisture and creating a light crumb.Now you know why the ingredients in this recipe are so important to the end result of these vegan oreo cupcakes, let’s look closer at what you’ll need and any substitutions.These cupcakes couldn’t be easier to make. You can use a whisk or an electric mixer to make things even easier! And if you’re a visual learner, make sure to scroll down to the recipe card and watch the video.Start by making your ‘buttermilk’ substitute by adding the vinegar to the almond milk and setting aside while you prepare the rest of the ingredients. The milk will split a bit but that’s ok and what we’re looking for.Next crush up your Oreo biscuits into a fine crumb. As we’re only doing a small quantity, I find it easiest to just do this in my mortar and pestle but you can also add them to a ziplock bag and hit it with a rolling pin, or throw them into your food processor. Any method works!Start by sifting together the flour, baking powder, bicarb soda and salt and mix to combine. Then, in your large mixing bowl, add the sugar, oil and vanilla and mix together.Slowly add the dry ingredients to the wet, alternating with the milk mixture, making sure it is completely mixed through before adding more. Once batter has come together and smooth, mix through crushed oreos until just combined.Spoon the batter into a cupcake pan lined with cases filling them about ⅔ full and place in the oven to bake. Once cooked through, remove them from the pan onto a wire rack and set aside to cool completely before frosting.We’re using my go-to, favourite vegan vanilla buttercream recipe as the basis of this frosting. To make the buttercream you’ll need an electric mixer. My preference is my stand mixer with a paddle attachment fitted as it makes the job much easier, but you can also use a hand mixer as seen in the below video.Start by crushing up your Oreos into a fine crumb again using either a mortar and pestle or a food processor. You want a relatively fine crumb to help ensure the frosting pipes smooth through your chosen tip.In your bowl, start to beat together the dairy free butter and vanilla extract until creamy. Add the icing sugar and beat to combine, adding the almond milk to gain the right consistency.You want the frosting to be thick but still smooth. Add the crushed Oreos and beat again to combine.Place the frosting in a piping bag fitted with your favourite piping tip (I’m using a 6B) and pipe a generous amount on each cupcake and finish off with an extra Oreo cookie.Can I make a cake instead? Yes, you can use this batter to make a 3 layer 6 inch or 2 layer 8 inch cake and adjust the cooking time as needed. Otherwise for something bigger, check out my vegan cookies and cream cake recipe, complete with vegan ganache drip! Could this be made in advance and frozen? Yes! I prefer to make and freeze the cupcakes on their own if I’m making them in advance, and frost them just before serving. But they will also freeze frosted just fine. Do I need to store cupcakes in the fridge? These cupcakes will be fine in an airtight container in a cool, dry place at room temperature for 2 days. Any longer or if it’s warm or humid, in the fridge is best. Do I need to remove the cream filling from the Oreos before crushing? No you don’t! Simply crush your whole cookies in a mortar and pestle or in a food processor to get crumbs. The cream will also break down with the biscuits giving you the perfect crumbs, full of cookies and cream flavour.Chocolate Hazelnut Cupcakes (Vegan)Vegan Lemon CupcakesVegan Carrot Cake CupcakesVegan Biscoff CupcakesVegan Red Velvet Cupcakesfrom votesPrintPinRateCook ModeNutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.Not fom Australia? Check out my US Conversion GuideNote: Original recipe was published December 5th 2016, and updated again in April 2019 with a few tweaks to the recipe and new photos. This update contains new content and photographs but the recipe remains the same.I just made these for my boyfriend’s birthday and we loved them! Super simple recipe and the cupcakes came out so delicious. 10/10 would make again! Love the buttercream frosting.ReplyFollowing the recipe exactly, my batter was very thin? Added a bit more (1/4 cup) flour and it came together fine. My method for measuring flour is to spoon and level before sifting. Seems like maybe this was the issue? Baked up beautifully.ReplyI made just the frosting and it was lovely. I used Miyoko’s cultured vegan butter, and coconut milk. The texture is lovely.ReplyCould this be made in advance and frozen?ReplyHi! Would apple cider vinegar work the same as white vinegar?ReplyWhat is the consistency of the batter supposed to be once all ingredients are mixed together?ReplyHi! When you say 8 biscuits are you scraping the icing off? Just using the cookies and not the cream?ReplyAbsolutely amazing! You can’t even tell they are vegan. This is definitely going to be one of my go to cupcakes from now on. The cupcake is so moist and fluffy and the frosting is creamy and delicious.ReplyJust made these and they are really good just wondering how to store them is it better in the fridge or left in a airtight container?ReplyMy friend made me these for my bday and they are delicious! I’m going to make them for a party but one of the kiddos is gluten free. Any suggestions for the flour as sometimes the 1:1 GF flour makes things so dense.Thanks again for a wonderful recipe!ReplySO excited to make these! Can I use oat milk or should I stick to almond milk?ReplyWhat can I replace the canola oil with?ReplyIf I don’t want to make these cupcakes vegan, can I substitute the almond milk with regular milk? Will it have the same reaction with the vinegar?ReplyI made these for my non vegan family a few months back and they still talk about them. Now my brother has requested an Oreo cake for his birthday! I have both 8 and 9 inch rounds, what would you suggestion be for modifying the recipe for 2 layers of either diameter?Thanks!!ReplyAbsolutely amazing! They turned out perfectly for a nice Fathers Day Treat! Thank you!!ReplyCould I make this into a cake? If so how long do you think it would take to bake?ReplyHi! I’m very excited to try this recipe, but as I have a family of chocolate lovers I’d like to make the cake base chocolate – how much cocoa powder would you suggest adding to do so?ReplyHello,Is there a alternative for the 1 tablespoon of white vinegar?ReplyOreos are not vegan. This is a common misconception. This is a great recipe but it is not vegan-friendly. Unfortunately, vegans come into contact with milk during their manufacturing process. A simple Google search of “are Oreos vegan” will show you that on the Oreo website it specifically states this. Such a bummer, too!ReplyThese cupcakes turned out AMAZING! I feel like I bought them at a vegan bakery! So super yummy!ReplyAbsolutely amazing recipe! The texture of the cake and the moisture level was perfect, and the frosting is amazing just on it’s own! I added a vegan ganache filling just for some added fun! Thanks for sharing!ReplyHi i was wondering if we could use unsweetened soya milk instead?ReplyHI,Can’t wait to try this recipe with some left over crushed oreo crumbs I have. Just wondering roughly how many cups it is once crushed? Thanks!ReplyWhat a fantastic idea to put crushed up Oreos in the buttercream as well as the cake batter! I cannot wait to try these!ReplyYum, my kids are going to love these!ReplyI know my vegan friends all loooove oreos- and since i am always looking for new ways to please them with baked good, I definitely have to give this recipe a go! So yummy 🙂ReplyThese are cupcakes that make me VERY happy! Delicious! And how lovely my vegan bestie can enjoy them too!Reply

×Jump To RecipeThese vegan cookies and cream cupcakes are the perfect celebration of everyone’s favourite chocolate cookies. With plenty of crushed Oreo biscuits going into both the cupcake batter and creamy vegan buttercream frosting, these cupcakes are a certain crowd pleaser for all occasions.Oreo’s are one of my favourite biscuits and the fact that they are also accidentally vegan, meaning they do not contain any dairy or animal products despite their creamy centre, makes them quite dangerous to have in my house with packets seemingly disappearing as quickly as they arrive.But if you...

Cookies and Cream Cupcakes (Vegan)

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