Vegan Oreo Cupcakes

Rich, chocolatey cupcakes with Oreo frosting and an Oreo hidden at the bottom. These Vegan Oreo Cupcakes are a real treat and perfect for an Oreo lover! 

Are Oreos vegan?

Oreos do not include any dairy based ingredients. Most information I have read says that Oreos are vegan. However some sources state that some Oreos are made in factories that have a the risk of cross contamination with milk.

This means that there is a slight risk that they may come into contact with very small amounts of milk. 

I have spoken to a few people and have been told that within the vegan community, Oreos are considered safe to eat.

However if you have a dairy allergy, you may not wish to eat them due to the small possibility of them coming into contact with milk. 

The cupcakes and frosting in this recipe are definitely vegan. I have called these Vegan Oreo Cupcakes as I believe the majority of vegans will consider them suitable to eat.

However as I am not vegan myself I have included this information so you can make the decision yourself.

Other vegan options are Vegan Chocolate Hazelnut Cupcakes and Vegan Chocolate Orange Loaf Cake.

Which Oreos to use 

For the cupcakes, I used double stuffed Oreos. These are the standard Oreos but with more filling. I like to use these because they really stand out in the cupcakes. You can absolutely use the normal Oreos.

We aren’t so lucky here in the UK, but I know in the US there are loads of different flavours of Oreo. Some flavours are limited edition so are only around for a certain length of time.

I know there is a mint flavour that would work well with the chocolate cupcake. Orange or berry flavoured Oreos would also work well if they exist where you are. 

Tips for decorating these Vegan Oreo Cupcakes 

Even if you blitz the Oreos into a very fine crumb, I find they still get stuck in most standard nozzles. I tried with a closed and open star shaped nozzle and the crumbs just get stuck.

They get stuck in the corners and then the frosting tries to squeeze past and comes out looking horrible. I have tried this so you don’t have to! I would recommend using a round nozzle like I have done in these photos. 

When I have made these cupcakes in the past, I have decorated them with mini Oreos. I must have looked in about ten different shops and can’t find them anywhere. Have they stopped making them?

Instead I cut a normal Oreo in half and stuck this into the frosting. If you want to be extra indulgent you can use a whole cookie. 

Pin for later

5 from 4 votes

Print

Vegan Oreo Cupcakes

Rich, chocolatey cupcakes with Oreo frosting and an Oreo hidden at the bottom. These Vegan Oreo Cupcakes are a real treat and perfect for an Oreo lover! 

Course Cupcakes

Cuisine American

Keyword Cupcakes, Chocolate, Vegan, Oreo

Prep Time 20 minutes

Cook Time 18 minutes

Servings 12

Calories 435 kcal

Ingredients

For the cupcakes

• 12 Oreo cookies
• 185 ml soy milk
• 1 tbsp lemon juice
• 100 g dairy-free margarine
• 2 tbsp golden syrup
• ½ tsp coffee granules
• 185 g self raising flour
• 115 g caster sugar
• 3 tbsp cocoa powder
• ¾ tsp bicarbonate of soda

For the frosting

• 140 g dairy-free margarine
• 280 g icing sugar
• 6 Oreo cookies

To decorate

• 6 Oreo cookies

Instructions

1. Preheat the oven to 160°C (fan assisted, 180°C non fan). Line a muffin tin with 12 paper cases and put an Oreo in the bottom of each case. Set aside

   

2. Pour the soy milk into a jug and add the lemon juice. Whisk and leave to one side. It will start to curdle

   

3. Add the margarine, coffee and golden syrup to a pan and gently melt over a medium heat. Once melted take off the heat and allow to cool slightly

   

4. Sift the flour, cocoa powder, sugar and bicarbonate of soda together in a bowl before adding the milk and margarine mixtures. Stir well until the batter is smooth

   

5. Divide the mixture evenly between the cupcake cases and bake for 18-20 mins or until a cocktail stick comes out clean

   

6. Allow the cupcakes to coo in the tin for 10 minutes or so before transferring to a wire rack to cool completely

   

7. When the cupcakes are completely cool, make the frosting. Whizz the Oreos in a food processor until you have a fine crumb

   

8. Add the dairy-free margarine to your mixer and beat until smooth. Add the icing sugar and beat until thoroughly mixed

   

9. Add in the Oreo crumbs and stir briefly. Spoon the frosting into a piping bag with a large round nozzle and pipe onto the cupcakes

   

10. After you have piped the frosting onto the cupcakes, decorate each with half an Oreo

    

Recipe Notes

Keep in an airtight container for 2 days. 

Nutritional information is given as a guide only and my vary.

Nutrition Facts

Vegan Oreo Cupcakes

Amount Per Serving

Calories 435 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 5g31%

Sodium 327mg14%

Potassium 113mg3%

Carbohydrates 65g22%

Fiber 2g8%

Sugar 46g51%

Protein 4g8%

Vitamin A 824IU16%

Vitamin C 2mg2%

Calcium 31mg3%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Linking to