A cookies & cream cupcake is such a beloved classic, you will rarely find someone who does not want to devour one of these beauties! And I was really surprised that Oreos are vegan (well, after I thought about it – I wasn’t all that surprised – but it was still very cool!). The cake recipe is light and fluffy and packed with cookie pieces! The only thing I would change the next time I make these is to sprinkle cookie crumbles over the top of the frosting. I think that extra crunch would really elevate the title of a true cookies & cream flavor to these already delicious cupcakes!
I was never much of an Oreo eater until we totally got hooked on trying every new flavor that came out (personal fav is the Key Lime Pie ones!!). Since then, I have really started to appreciate the Oreo, a crisp chocolate biscuit filled with insanely sweet shortening is really pretty good, and anything cookies & cream is just that much better!! It adds that perfect crunchy texture to complement the fluffy vanilla cake. I can definitely see why this flavor is a classic and now I’m totally into Oreos, and I’m not sure if that is a good thing.
My Swiss Meringue Buttercream is a really good combo with this cake. Not too sweet and so creamy! But feel free to use your favorite frosting – or eat them plain! Yeah – they are that good!
Cookies and Cream Oreo Cupcakes
Ingredients
- 1 cup Plant-Based Milk, I use Silk OG Almond
- 1 cup Plant-Based Yogurt, I use SoDelicious Coconut, unsweetened
- 2 tbsp Vinegar
- 300 g (1½ cup) Sugar
- 3 tsp Vanilla
- ⅔ cup Oil, Canola or Light Olive Oil
- 320 g (2½ cups + 1 Tbsp) All Purpose Flour
- 4 tbsp Cornstarch
- 1 tsp Baking Soda
- 2 tsp Baking Powder
- 1 tsp Salt
- ¾ cup Crushed Oreos
Frosting
- 1 batch Swiss Meringue Buttercream
- 24 Oreos, mini or regular
- ½ cup Crushed Oreos
Instructions
- Preheat oven to 350F and line a cupcake pan with liners
(this makes 24 cupcakes, so you my have to cook in two batches). - In a medium mixing bowl combine milk, yogurt and vinegar and
set aside. - In a large mixing bowl combine Flour, cornstarch, baking
powder, baking soda and salt. Whisk together well. - To your milk mixture, add the sugar, vanilla and
oil and whisk very well and pour into your dry ingredients. Whisk until well
combined and no lumps remain. - In a food processor crush up the Oreos, they don’t
have to be finely crushed just small pieces (you can also do this the old
fashion way with a plastic bag and a rolling pin). Add ¾ cup slowly fold into
the batter and save ½ cup to sprinkle on the frosting when done. - Fill the cupcake tins a little under half full and bake for
12-15 minutes, or until the tops bounce back when poked. - Let cupcakes completely cool and make one batch of the Swiss
Meringue Buttercream according to the directions. Frost the cupcakes with a
spatula or piping and sprinkle with the remaining Oreo crumbles. Top with an Oreo
and they are ready to eat! - You can store these at room temp for 1-2 days or in the fridge
for a week.
This easy recipe makes 24 cookies & cream cupcakes or a double layer 8 inch cake. They also freeze very well (always freeze your cakes unfrosted!) and are defrosted and ready to eat in about an hour. They will last in the frosted in the fridge for about a week, much less if you live with a cookie monster.
Happy Baking!
