Healthy dinners to kickstart your weight loss

$7.99 Limited time offer $2.99

Eat healthy &
lose weight

As Seen On

Do you love cupcakes but are looking for vegan options? Then, we have just the right recipe for you! These Vegan Oreo Cupcakes will be the coolest thing you will ever try. These cupcakes have a rich chocolatey and velvety taste from the Oreos and a butter-like frosting that you will come back looking for more. The touch of Red Maraschino Cherries gives you that sweet cherry kiss taste that kids and adults will love and find irresistible. These melt-in-your-mouth cupcakes are a perfect treat for yourself or gatherings such as birthday parties and get-togethers.

Equipment Needed

Cake Tester

Cooling Rack

Cupcake Tray

Large Mixing Bowl

Oven

Piping Bag

Silicone Muffin liners

Small Mixing Bowl

Stand Up Mixer

Author: Narandradath Jaikaran

Prep Time

20 mins

Cook Time

25 mins

Total Time

45 mins

Serves

12 persons

Ingredients

Cupcakes Batter

1 1/2 cups All Purpose Flour
1/2 cup Cocoa Powder (unsweetened)
1 cup Brown Sugar
1/2 teaspoon Salt
1 cup Non-Dairy Milk (e.g. almond, soy)
2 teaspoons Baking Powder
1 teaspoon Vanilla Extract
1/3 cup Vegetable Oil
1 tablespoon Flaxseed Meal
3 tablespoons Hot Water

Vegan Frosting

2 cups Powdered Sugar
1 tablespoon Non-Dairy Milk
1 teaspoon Vanilla Extract
2 tablespoons Vegan Butter

Decorating

12 Oreo Cookies
6 Red Maraschino Cherries

Oreo Lining

12 Oreo Cookies
1/2 teaspoon Cinnamon Powder
1 teaspoon Brown Sugar (Optional)

Instructions

Preparing Cupcake Batter

Ensure middle shelf is in place in the oven. Preheat oven to 350 °F.

In a large mixing bowl sift flour and sugar, then add salt, baking powder and cocoa powder. Mix well.

Flour, sugar, salt, baking powder and cocoa powder in a large mixing bowl.

In a small bowl, add one tablespoon of flaxseed meal and 3 tablespoons of hot water. Mix well, and let sit for 1 minute to thicken.

Add milk, oil, vanilla extract, and flaxseed mixture to dry ingredients and mix sufficiently, avoiding over mixing.

Milk, oil, vanilla extract, flaxseed mixture added to dry mixture and mixed sufficiently in a bowl

Preparing Oreo Lining

Using cupcake liners, line a cupcake tray. Place an entire Oreo cookie in each liner.

An entire Oreo cookie placed in 2 liners

Sprinkle with cinnamon powder and brown sugar

Cinnamon powder and brown sugar sprinkled on Oreo cookie in cupcake liners

Baking

Pour cupcake batter in the liners on top of the Oreo lining and place it on the middle shelf of the oven.

Cupcake batter poured on top of the Oreo lining

Bake for 20 to 24 minutes. Cake tester Inserted into the middle must come out clean.

Relocate tray to cooling rack and cool completely before frosting.

Frosting Preparation

In the Electric Mixer Bowl, add powdered sugar, non-dairy milk, vanilla extract and vegan butter. With the whisk, starting slowly and increasing speed gradually, whip until the frosting is smooth, light, and fluffy. If the frosting is too soft, add powdered sugar, or add a little non-dairy milk if it is too stiff.

Whisking frosting in a bowl with an electric whisk

Decorating Cupcakes

Fill the piping bag with frosting and swirl the frosting over the cupcakes.

Swirling frosting over a cupcake from a piping bag

Break off about 1/2 of each of the 12 Oreo Cookies. Insert the large cookie piece, broken edge into the frosting, located off-center from the top of the cupcake and just deep enough to hold stable, into the cupcakes. Finish with the cookie standing more or less vertical.