Vegan Oreo Cupcakes
If you are a cookies and cream lover, you are going to fall head over heels for these vegan Oreo cupcakes. Rich, chocolatey, and packed with that signature Oreo crunch, these cupcakes are the ultimate indulgence for any sweet tooth. With a moist chocolate sponge, creamy Oreo infused frosting, and that iconic cookie on top, every bite is a perfect mix of soft cake, velvety icing, and satisfying crunch. And they are completely dairy and egg free!
The base is a soft chocolate cupcake that is rich without being too heavy. Perfect for pairing with that dreamy cookies and cream buttercream. The frosting is where the magic happens. Smooth, fluffy, and speckled with finely crushed Oreos, it delivers that unmistakable Oreo flavour in every swirl. I like to use a large round piping tip to give a cloud of frosting for the Oreos to sit on.

For decoration, it’s all about the final touch. Top each cupcake with a full size Oreo for that bold, bakery style look. Alternatively go cute and playful with two mini Oreos perched on top. It all depends on the vibe you are going for. Either way, they will look gorgeous and taste even better.
One of the best things about this recipe is how easy it is to veganize without sacrificing that classic cookies and cream taste. Most standard Oreos are already vegan (check your local ones just to be safe). The rest of the ingredients are simple, plant based staples. These cupcakes are proof that you don’t need dairy or eggs to bake up something seriously indulgent.
Whether you’re baking for a celebration, a weekend treat, or just to satisfy a serious Oreo craving, these cupcakes tick all the boxes – rich, creamy, crunchy, and 100% delicious.
If you liked these Vegan Oreo Cupcakes you might like to try some of my other biscuit themed recipes –
Vegan Oreo Cupcakes
Difficulty: Easy12
servings1
hour25
minutes1
hour25
minutesA chocolate cupcake with Oreo frosting.
Ingredients
- For the Sponge
180g Plain Flour
200g Caster Sugar
25g Cocoa Powder
1/2 tsp Salt
60ml Sunflower Oil
60ml Maple Syrup
130ml Soya Milk
1 tsp Vanilla Extract
- For the Frosting
125g Vegan Butter Block
125g Vegan Margarine Spread
500g Icing Sugar
1 tsp Vanilla Extract
154g Oreos
24 Mini Oreos or 12 Regular Oreos for Decoration
Directions
- For the Sponge
- Preheat the oven to 180ºc/350ºf and grease and line a 12 hole cupcake tin with cupcake cases.
- In a large bowl mix the flour, sugar, cocoa powder, baking powder and salt.
- In a separate bowl mix together the sunflower oil, maple syrup, vanilla and soya milk. Slowly pour this into to dry ingredients while mixing.
- Divide between the cupcake cases. Bake in the oven for 20 - 25 minutes, until the sponge springs back when you press it. Allow to cool completely.
- For the Frosting
- Beat together the butter block, margarine and vanilla extract until smooth and whipped.
- Use a food processor to turn 154g of Oreos into fine crumbs.
- Mix in the icing sugar by folding it in at first and then mixing until you have a smooth frosting.
- Mix the Oreo crumbs into the frosting.
- Use a piping bag with a large round tip to pipe a circle of icing onto each cupcake (start with he piping tip in the middle of the cupcake and swirl outwards).
- Top with either two mini Oreos or a regular size Oreo.