When I first started thinking about making some oreo cupcakes, I wasn’t sure how exactly one would do this.
Would you put oreo pieces into your cake batter? Would it just be a case of propping an oreo on top of a cupcake that would mean you could call it an oreo cupcake? Or mixing oreo crumbs into the frosting?
And so I went browsing recipes and pictures of oreo cupcakes and saw that yes, all of these, or one of these or some of these.
I didn’t want to put oreo pieces into the actual cake batter because I thought that might be a bit wasted, OR, worse, it might affect the texture of the cupcake itself, which you just don’t want.
So I decided to bake the entire oreo cookie into the base of the cupcake, frost them with a simple vanilla frosting and top them with oreo crumbles and prop an oreo cookie half on top!
And this was just perfect!
I did try mixing oreo crumbles into the frosting directly, but I didn’t like how it came out. It turned the frosting a weird sort of gray color. It tasted good but the look was bad.
Whereas oreo crumbles sprinkled on top of a vanilla frosting was super pretty.
The oreo cookie at the base of the cupcake bakes perfectly into the cupcake, so you have a deliciously crunchy cookie base, with moist and spongey cake in the middle and smooth, velvety frosting on top.
An extra half oreo cookie propped on top at a jaunty angle (or just straight up) gives these gorgeous cupcakes some flair!
They’re pretty, they’re tasty, they’re super chocolatey, they’re for oreo lovers everywhere!
I am indeed an oreo lover, which is why I’ve already made a chocolate peanut butter oreo pie, a chocolate ganache pecan pie (on an oreo base) and chocolate oreo cheesecakes!
And if you worried that baking a whole cookie into the base of the cupcake might make the cookie seem a little overbaked (after all – it’s already cooked when it goes in), then never fear! The oreo cookie withstands the extra baking wonderfully, and comes out pretty much the same way as it goes in, except for the fact that it is now part and parcel of the cupcake!
You will love these oreo cupcakes! They are:
- Moist
- Spongey
- Rich
- Chocolatey
- Baked with an entire oreo cookie at the base
- Topped with a velvety vanilla frosting and oreo sprinkles!
You will love the contrasts of texture between the crunchy cookie base, the moist and spongey cake and the velvety smooth frosting topped with cookie crumbles!
So whaddaya think of these oreo cupcakes then? Let me know in the comments! And if you make them, pop back and rate the recipe and let me know how they turned out.
If you take any pics, tag us #lovingitvegan on instagram! I’d love to see what you’re baking!
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Oreo Cupcakes with Vanilla Frosting and Oreo Sprinkles
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Prep Time: 20 mins - Cook Time: 25 mins
- Total Time: 45 mins
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Yield: 12 -
Category: Dessert -
Cuisine: Vegan
Print Recipe
Pin RecipeDescription
Moist vegan oreo cupcakes with delicious contrasts of texture between the crunchy oreo cookie base, rich spongey chocolate cake and velvety smooth frosting!
Ingredients
- For the Oreo Cupcakes:
- 1.5 cups (190g) All Purpose Flour
- 1/2 cup (42g) Cocoa Powder (unsweetened)
- 1 cup (200g) Brown Sugar
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 1 cup (240ml) Soy Milk (or other non-dairy milk)
- 2 tsp Vanilla Extract
- 1/2 cup (80ml) Olive Oil (or other vegetable oil)
- 1 Tbsp White Vinegar (or Apple Cider Vinegar)
- 1 Flax Egg
- 12 Oreo Cookies
- For the Frosting:
- 3 cups (375g) Powdered (Confectioners) Sugar
- 3 Tbsp (45g) Vegan Butter
- 2.5 Tbsp Soy Milk (or other non-dairy milk)
- 2 tsp Vanilla Extract
- For Decorating:
- 10 Oreos
Instructions
- Preheat the oven to 350°F (180°C).
- Sift the flour and cocoa powder into a mixing bowl and then add the sugar, baking soda and salt.
- Prepare your flax egg by mixing 1 Tbsp Flaxseed meal with 3 Tbsp Hot Water and allowing to sit for a minute to become gloopy.
- Add the soy milk, vanilla extract, oil, and vinegar to the mixing bowl and mix in.
- Add the flax egg.
- Line a cupcake tray with cupcake liners and place a whole oreo cookie into each liner.
- Then divide the batter evenly between the cupcake liners, pouring the batter directly on top of the oreo cookie.
- Place into the oven and bake for 25 minutes or until a toothpick inserted into the center comes out clean.
- When the cupcakes are baked, transfer them to a wire cooling rack and allow to cool completely before frosting.
- Prepare your frosting by adding the powdered sugar, vegan butter, soy milk and vanilla extract to an electric mixing bowl and starting at slow speed gradually increase the speed until the frosting is thick and smooth. If your frosting is too thick, add a tiny bit more soy milk. If it’s too thin, add some more powdered sugar.
- When the cupcakes are cool, pipe the frosting onto the cupcakes.
- Crush 4 oreos and spoon the crumbs over the top of the frosting. Then break another 6 oreos into halves and prop them on top of your cupcakes to serve.
Notes
*Adapted from my Chocolate Cupcakes.
*Nutritional information is based on 1 cupcake of 12 including frosting, sprinkles and oreo cookie topping.
Nutrition
- Serving Size: 1 cupcake (of 12)
- Calories: 432
- Sugar: 56.2g
- Sodium: 330mg
- Fat: 13.1g
- Saturated Fat: 2.7g
- Carbohydrates: 77.5g
- Fiber: 2.6g
- Protein: 4g
It would also be delicious with mint oreos and a minty frosting, no? ; )
Absolutely!! I have never seen mint oreos, but yes, this would be divine! 🙂
I am so making these!
Awesome! Let us know how it goes! 🙂
Scrumptious!
★★★★★
These pictures literally made my mouth water!
★★★★★
Hahaa, exactly what we were going for Shanna! 🙂
Instead of a flax egg can you use a banana instead?
That should work okay though I haven’t tried it on this recipe. Around 1/4 cup of mashed banana should be about right.
I just made these and they all fell apart 🙁
Did you switch out the all purpose flour for something else?
Amazing!
★★★★★
🙂
These were a huge hit at my daughter’s birthday party! Every child ate their cupcake! Great recipe!
★★★★★
Yay! So happy to hear! Thanks for sharing! 🙂
What kind of flax egg did you use?
OMG! Thank you. I made these and they were so good! Can’t wait to try another one of your recipes.
Thanks YoFee
Awesome! So happy to hear! Thanks for posting YoFee! 🙂
⭐⭐⭐⭐⭐
5 stars
★★★★★
Are there any substitutes that I could use instead of oil?
You could try using applesauce to replace the oil. Though I haven’t tried it this way so can’t be sure of the results.
Hello I want to make these cupcakes for a bake sale Friday, can you tell me exactly which vegan butter you use? I have earth balance buttery sticks.
Earth Balance will work great!
I cannot believe it, this was super moist and chocolatey and did NOT taste vegan! Super easy to make but Wow is it delicious. Thank you so much. My daughter is vegan and I am cooking more vegan dishes for us all.
★★★★★
That is the best thing – you just want cake that tastes like cake, not ‘vegan’ cake. This is what I aim for! So I’m so glad it turned out great for you! Thanks for posting!
A recipe that really turns out looking the way it is shown! And they taste good! I made these for my daughter’s birthday. We are 6 months vegan. I love baking but have been disappointed by many things that I have made. Not these! I can’t wait to look at your other recipes! Thank you!
★★★★★
Wonderful stuff! Thanks so much for sharing! 🙂
To make the cake vanilla instead of chocolate, do you simply remove the cocoa?
Can you taste the olive oil at all? I’m considering switching it for canola which is generally more subtle in baking but no one seems to have had an issue with the cake tasting like olive oil.
I don’t think you can taste the olive oil at all and I usually use it in my baking, but it is interchangeable with canola oil so if you prefer that it would be totally fine. 🙂
Made these last night for a friend’s birthday do and they were utter perfection! Probably the first recipe that has turned out exactly as shown – well, except I put in whole oreos instead of halves, as I didn’t bother reading to the end of the recipe…! Goooorgeous recipe, thank you for sharing!
★★★★★
Wonderful! Thanks so much! So glad you enjoyed it! 🙂
I want to make this as a cake. Would I just double the recipe for 2 8″ ?
If you make the recipe exactly as is it would make a perfect 2 layer 7 inch cake. But if you only have 8 inch cake tins then you would need to do 1.5, which is a little more tricky, so your calculations would have to be spot on! 🙂
oops i have 2 9″ tins =/
★★★★★
Okay! Maybe doubling the recipe is the right move then! 🙂