Did you know that most oreo cookies are vegan (some countries use beef renderings/ milk...eek)? When I found out they were safe in North America I went HOG WILD for them. Which led me to the invention of this cupcake, that literally has an oreo cookie baked inside of it. These are easy to make, playing on a conventional chocolate cupcake, but with a sweet oreo surprise inside, as well as a creamy, fluffy mint frosting on top. If you don't like mint, just use your favorite vegan frosting.
Ingredients (makes 15 cupcakes):
Chocolate Cupcakes:
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 tsp baking powder
1/4 teaspoon salt
1/3 cup oil
1/2 tbsp vanilla extract
1 1/4 teaspoon apple cider vinegar
1 1/4 cup milk alternative
15 Oreo Cookies (you can also use more for garnish)
Mint Frosting:
3/4 cup margarine, softened
4 cups powdered sugar
1/2-1 tsp mint extract (If you want an interesting effect, try using 1/8 cup of 'real' chopped mint)
1/8 tsp sea salt
4 tbsp milk alternative (*to further color the frosting, you can use a few drops of green food coloring OR puree an 1/8 cup of cooked spinach, with the milk alternative, and press out through a sieve to get an all natural, fabulous green color!).
1) Whisk together all of the wet ingredients in a large bowl. Whisk together dry ingredients in another bowl, add to the wet, folding to combine. Fill muffin cups (or a greased muffin pan) 1/2 full. Place an oreo cookie on top, then continue filling the cup until it is about 3/4 filled (it is basically another tbsp of batter spread over the cookie). Bake in a 350 degree oven for 15-20 minutes (or until the tops of the cupcakes are firm to the touch). Let cool.
2) For the frosting, beat margarine and powdered sugar together, adding milk only as needed (until desired fluffiness). Add mint extract and sea salt, beating until combined. Once cupcakes are fully cooled, place the desired amount of frosting on top. Top with 1/2 of an oreo for garnish (if desired). Enjoy!
Ingredients (makes 15 cupcakes):Chocolate Cupcakes:
1 1/2 cups all-purpose flour
3/4 cup white sugar
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 tsp baking powder
1/4 teaspoon salt
1/3 cup oil
1/2 tbsp vanilla extract
1 1/4 teaspoon apple cider vinegar
1 1/4 cup milk alternative
15 Oreo Cookies (you can also use more for garnish)
Mint Frosting:
3/4 cup margarine, softened
4 cups powdered sugar
1/2-1 tsp mint extract (If you want an interesting effect, try using 1/8 cup of 'real' chopped mint)
1/8 tsp sea salt
4 tbsp milk alternative (*to further color the frosting, you can use a few drops of green food coloring OR puree an 1/8 cup of cooked spinach, with the milk alternative, and press out through a sieve to get an all natural, fabulous green color!).
1) Whisk together all of the wet ingredients in a large bowl. Whisk together dry ingredients in another bowl, add to the wet, folding to combine. Fill muffin cups (or a greased muffin pan) 1/2 full. Place an oreo cookie on top, then continue filling the cup until it is about 3/4 filled (it is basically another tbsp of batter spread over the cookie). Bake in a 350 degree oven for 15-20 minutes (or until the tops of the cupcakes are firm to the touch). Let cool.
2) For the frosting, beat margarine and powdered sugar together, adding milk only as needed (until desired fluffiness). Add mint extract and sea salt, beating until combined. Once cupcakes are fully cooled, place the desired amount of frosting on top. Top with 1/2 of an oreo for garnish (if desired). Enjoy!
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