Published:
Mar 10th 2022
by 
Last updated: Jun 8th 2025
If you’re craving a rich, chocolaty treat that’s dairy-free and indulgent, these Vegan Oreo Cupcakes are exactly what you need. Moist cocoa cupcakes are baked over whole Oreo cookies, topped with fluffy vegan frosting, and finished with more Oreo pieces and cherries for the perfect party-ready dessert. These cupcakes are easy to make, fun to decorate, and sure to impress vegans and non-vegans alike.
Pro Tip These cupcakes are rich, chocolaty, and totally egg- and dairy-free. With Oreos in the base, frosting, and topping, it’s an all-in-one indulgence that’s perfect for birthdays, holidays, or anytime you need a decadent treat.
- Don’t overmix the batter—this keeps the cupcakes light and fluffy.
- Use room temperature ingredients for smoother blending.
- Let cupcakes cool completely before frosting to avoid melting.
- Serve as a centerpiece dessert at parties, potlucks, or bake sales.
- Pair with a glass of almond or oat milk for the ultimate combo.
- Add sprinkles or crushed nuts for extra flair.
- Swap Oreos for any vegan chocolate sandwich cookies.
- Use coconut oil in place of vegetable oil for a slight coconut flavor.
- Top with fresh strawberries instead of cherries for a fruity twist.
- Short-Term: Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
- Long-Term: Freeze unfrosted cupcakes for up to 1 month. Thaw and frost before serving.
- All-Purpose Flour & Cocoa Powder – The dry base for soft, chocolaty cupcakes.
- Brown Sugar & Salt – Sweetens and balances the flavor.
- Non-Dairy Milk (e.g., almond or soy) – Adds moisture without dairy.
- Baking Powder & Flaxseed Meal – Leavening and egg replacement for structure.
- Vegetable Oil & Vanilla Extract – Keeps the cupcakes moist and flavorful.
- Powdered Sugar & Vegan Butter – For a creamy, sweet frosting.
- Oreo Cookies & Maraschino Cherries – Add texture, crunch, and visual appeal.
- Cinnamon & Brown Sugar (optional) – Used in the Oreo lining for extra warmth.
How to Make Vegan Oreo Cupcakes
Preheat your oven and prep your dry ingredients in a large mixing bowl: sift flour and cocoa, then mix in sugar, salt, and baking powder. In a separate bowl, mix flaxseed meal with hot water and let it thicken. Combine wet and dry ingredients, including the flax mixture, non-dairy milk, oil, and vanilla, and mix until just combined.
Line your cupcake tray with silicone or paper liners and place a whole Oreo cookie in each. Optionally, sprinkle the Oreo with cinnamon and brown sugar. Pour the cupcake batter over each cookie and bake until a toothpick comes out clean. Cool completely on a wire rack.
While cooling, prepare the frosting by whipping vegan butter, powdered sugar, non-dairy milk, and vanilla extract until light and fluffy. Fill a piping bag and swirl onto cooled cupcakes. Finish by pressing in a halved Oreo piece and topping with half a cherry. Crumble the remaining Oreo halves and sprinkle over the frosting.
Are Oreos actually vegan?
Most Oreos are dairy-free, but always check the label for local variations.
Can I use a different frosting?
Yes! Try a vegan cream cheese frosting or a peanut butter-based version.
What’s the purpose of the flaxseed meal?
It acts as an egg replacer to help bind the batter without dairy or eggs.
Time & Serves
Ingredients
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
2 cups Powdered Sugar
1 tablespoon Non-Dairy Milk
1 teaspoon Vanilla Extract
2 tablespoons Vegan Butter
12 Oreo Cookies
6 Red Maraschino Cherries
12 Oreo Cookies
1/2 teaspoon Cinnamon Powder
1 teaspoon Brown Sugar (Optional)
Instructions
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.
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 non-dairy milk, oil, vanilla extract, and flaxseed mixture to the dry ingredients and mix sufficiently, avoiding over-mixing.
Using cupcake liners, line a cupcake tray. Place an entire Oreo cookie in each liner.
Sprinkle with cinnamon powder and brown sugar.
Pour cupcake batter in the liners on top of the Oreo lining and place it on the middle shelf of the oven.
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.
In the Electric Mixer Bowl, add powdered sugar, non-dairy milk, vanilla extract and vegan butter. With a 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.
Fill the piping bag with frosting and swirl the frosting over the cupcakes.
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.
Cut each cherry into two halves and position a half on each cupcake.
Break into large coarse pieces with the remaining 1/2 cookie and sprinkle around each cupcake frosting.
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