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Home » Popular » Cookies & Cakes » Cookies and Cream Cupcakes

Cookies and Cream Cupcakes

August 14, 2021Leave a Comment

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Vegan Cookies and Cream Cupcakes ~ Chocolate Oreo cupcakes topped with Oreo-infused buttercream frosting! Perfect for a birthday party or everyday treat! via @thiswifecooks

Cookies and Cream Cupcakes ~

If you love the classic flavor of Oreo cookies, then these are the cupcakes for you!

Chocolate Oreo cupcakes topped with Oreo-infused buttercream frosting are perfect for a birthday party or an everyday treat!

Vegan Cookies and Cream Cupcakes ~ Chocolate Oreo cupcakes topped with Oreo-infused buttercream frosting! Perfect for a birthday party or everyday treat!

Ingredients for Cookies and Cream Cupcakes

You will need:

  • 1 cup oat milk
  • 1 teaspoon apple cider vinegar
  • 3/4 cup granulated sugar
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla bean paste – or vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup coarsely chopped Oreo cookies
  • 1 recipe Vanilla Buttercream Frosting
  • 1/2 cup finely chopped Oreo cookies
Vegan Cookies and Cream Cupcakes ~ Chocolate Oreo cupcakes topped with Oreo-infused buttercream frosting! Perfect for a birthday party or everyday treat!

How to Make Cookies and Cream Cupcakes

STEP ONE: Preheat the oven to 350°F and line a 12-muffin tin with paper cupcake liners.

STEP TWO: Into a large bowl, whisk together the oat milk and apple cider vinegar. Set aside for 5 minutes to thicken slightly.

STEP THREE: Add the sugar, oil, vanilla bean paste, and almond extract. Using a hand mixer, beat on medium speed to combine.

STEP FOUR: In a medium bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt.

STEP FIVE: To the sugar mixture, add half of the flour mixture. Continue mixing just until blended.

STEP SIX: Add the remaining flour mixture and beat, scraping down the sides of the bowl as needed, until fully incorporated.

STEP SEVEN: Stir in the coarsely chopped Oreo cookies.

STEP EIGHT: Pour the batter 3/4 of the way into each of the 12 liners.

STEP NINE: Bake 20 minutes, or until a toothpick inserted in the center comes out clean.

STEP TEN: Transfer to a cooling rack.

STEP ELEVEN: Once the cupcakes are cooled completely, prepare the Vanilla Buttercream Frosting as directed.

STEP TWELVE: Into the prepared frosting, stir the remaining finely chopped Oreo cookies.

STEP THIRTEEN: Top each cupcake with frosting and serve.

Vegan Cookies and Cream Cupcakes ~ Chocolate Oreo cupcakes topped with Oreo-infused buttercream frosting! Perfect for a birthday party or everyday treat!

More Cake and Frosting Recipes You’ll Love!

  • Small Batch Vanilla Cupcakes
  • Vegan Cream Cheese Frosting
  • Vegan Carrot Cake
  • Vegan Chocolate Buttercream Frosting
  • Easy Vegan Chocolate Cake

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Vegan Cookies and Cream Cupcakes ~ Chocolate Oreo cupcakes topped with Oreo-infused buttercream frosting! Perfect for a birthday party or everyday treat!
Vegan Cookies and Cream Cupcakes ~ Chocolate Oreo cupcakes topped with Oreo-infused buttercream frosting! Perfect for a birthday party or everyday treat!

Cookies and Cream Cupcakes

Chocolate Oreo cupcakes topped with Oreo-infused buttercream frosting! Perfect for a birthday party or everyday treat!
5 from 3 votes
Print Pin Rate
Course: Dessert, Snack
Cuisine: American
Keyword: dairy free, vegan, vegetarian
Prep Time: 20 minutes
Cook Time: 20 minutes
Cooling Time: 1 hour
Total Time: 1 hour 40 minutes
Servings: 12
Calories: 250kcal
Author: Holly Gray
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Ingredients

For the cupcakes:

  • 1 cup oat milk
  • 1 teaspoon apple cider vinegar
  • 3/4 cup granulated sugar
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla bean paste – or vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup all-purpose flour
  • 1/3 cup cocoa powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup coarsely chopped Oreo cookies

For the frosting:

  • 1 recipe Vanilla Buttercream Frosting
  • 1/2 cup finely chopped Oreo cookies

Instructions

  • Preheat the oven to 350°F and line a 12-muffin tin with paper cupcake liners.
  • Into a large bowl, whisk together the oat milk and apple cider vinegar. Set aside for 5 minutes to thicken slightly.
  • Add the sugar, oil, vanilla bean paste, and almond extract. Using a hand mixer, beat on medium speed to combine.
  • In a medium bowl, combine the flour, cocoa powder, baking soda, baking powder, and salt.
  • To the sugar mixture, add half of the flour mixture. Continue mixing just until blended.
  • Add the remaining flour mixture and beat, scraping down the sides of the bowl as needed, until fully incorporated.
  • Stir in the coarsely chopped Oreo cookies.
  • Pour the batter 3/4 of the way into each of the 12 liners.
  • Bake 20 minutes, or until a toothpick inserted in the center comes out clean.
  • Transfer to a cooling rack.
  • Once the cupcakes are cooled completely, prepare the Vanilla Buttercream Frosting as directed.
  • Into the prepared frosting, stir the remaining finely chopped Oreo cookies.
  • Top each cupcake with frosting and serve.

Nutrition

Calories: 250kcal | Carbohydrates: 38g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 237mg | Potassium: 102mg | Fiber: 2g | Sugar: 22g | Vitamin A: 41IU | Calcium: 48mg | Iron: 3mg
Tried this recipe?Mention @thiswifecooks or tag #thiswifecooks!

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Filed Under: Baking, Cookies & Cakes, Dessert, Happy Birthday, Kid Favorites, Vegan, Vegetarian Tagged With: cupcakes, dairy-free

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Hi, I’m Holly! I’m a busy wife and mom. I love cooking for my family and sharing creative and flavorful plant-based recipes.

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