Basic Vegan Chocolate Cupcake (2024)

Looking for an easy baked chocolate treat recipe? Then try these moist and fluffy vegan oreo cupcakes. These are very easy to make, rich and chocolaty. They are perfect for any celebration, big or small.

Crushed cookies are mixed right into eggless chocolate cupcake batter. This gives them a delightful texture. Do try this amazing eggless cookies and cream cupcake recipe and I am sure you will love it as much as we do.

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About the recipe

I love baking cakes and cupcakes especially ones that are vegan and/ or eggless. I have a few basic baking recipes in my repertoire that I keep jazzing up for different occasions.

In that quest, I tried these easy vegan oreo cupcakes using my basic chocolate cupcake recipe. The result was absolutely amazing. We all loved how moist, rich and chocolaty these oreo cupcakes turned out even though they were eggless.

To make these, I mix in coarsely crushed oreo cookies right into the vegan chocolate cupcake batter. This not only adds lots of flavor but amazing texture to the final cupcakes.

I keep the frosting simple with just whipped coconut cream and a sprinkle of chopped cookies on top. But you can also use your favorite vegan buttercream frosting. Mixing chopped Oreo cookies into the frosting is also a great idea.

You can also bake these in mini bundt cake pan and serve them with vegan vanilla ice cream and a drizzle of chocolate sauce.

Are Oreo cookies Vegan?

So the first question that comes to mind is whether oreo cookies are vegan. There are no animal based ingredients used to make them. But according to their official website "they might have cross contact with milk'. Which means they are not technically not 100% vegan.

But there are quite a few other vegan brand of chocolate sandwich cookies that you can use in this recipe.

Ingredients

For the details of the exact quantities of each ingredient and the list of ingredients needed, check the printable recipe card below.

Here are the ingredients to make easy vegan chocolate cupcakes with cookies and cream:

• All purpose flour - I sometimes add whole wheat pastry flour to add some fiber.
• Unsweetened cocoa powder - you can use either Dutch processed or regular variety here.
• Oreos or similar chocolate sandwich cookies
• Nondairy milk - I love using unsweetened almond or oat milk.
• Apple cider vinegar - can be subbed with white vinegar.
• Vegan granulated sugar
• Oil - any light flavored oil like canola or sunflower.
• Baking soda, baking powder and salt.
• Vanilla extract

You will also need a cupcake pan and cupcake liners.

Instructions

For the detailed instructions on how to make the recipe with exact timings, check the printable recipe card below.

Here is the recipe for eggless oreo cupcakes:

Preheat oven to 350°F. Line cupcake/ muffin pan with paper or foil liners.

In a medium size bowl, sift flour, cocoa powder, baking soda, baking powder and salt. Place the oreo cookies in a medium size ziploc bag and crush them into a coarse mixture with a rolling pin.

In a large mixing bowl, whick together nondairy milk and apple cider vinegar. Set aside for a few minutes to curdle.Add sugar, oil, vanilla extract and beat until foamy.

Add the dry ingredients to wet ingredients in 2 batches and beat the batter is almost smooth, few lumps are OK. Stir in the crushed cookies and mix until just combined.

Pour into liners up to¾ full. Bake until a toothpick inserted into the center of the cupcake comes out clean. Transfer to cooling rack and let cool completely before frosting.

Combine non-dairy whipping cream and powdered sugar in a medium size bowl. Whip or beat the mixture until stiff peaks form. Stir in vanilla extract.

Frost the cupcakes either with a offset spatula or using a piping bag. Sprinkle with crushed or add a halved oreo cookie on top. Serve right away or refrigerate until ready to serve.

Expert Tips

• Substitute some of the all purpose flour with whole-wheat pastry flour or spelt flour or barley flour. I use up to ⅓ cup of these flours along with ⅔ cup of all-purpose flour.
• Any light flavored oil like canola, vegetable, safflower would all work.
• You can use any of your favorite non-dairy milk in the recipe. Unsweetened oat or almond milk are my favorite.
• Either Dutch processed or regular unsweetened cocoa powder will work in the recipe.
• Oreo cookies
• Some tweaks I made to the recipe for high altitude baking:
  • increased the oven temperature to 375°F.
  • decreased sugar to ⅔cup.
  • reduced baking soda to ½teaspoon.
  • baked for 15~17 minutes.
• Instead of mixing in crushed oreos into the batter, you can also make cupcakes with oreos on the bottom. Place 1 oreo cookie in each of the 12 cupcake liners and then add the batter on top. Bake as per the recipe.
• You can also add crushed oreo cookies to the frosting.

You might also like

Here are a few more vegan sweet treats that you might like:

I love hearing from you!! If you’ve tried this and liked it, then don't forget to let me know. Give a star rating and let me know in the comments below. Also tag me in your creations on Instagram@cooks_hideout. I love sharing photos when people make my recipes. You can use the hashtag#cookshideouttoo.

Recipe Card