Recipe: Oreo Crumble Cupcakes

It may be hard to believe, but in most places, Oreos are vegan! Take the sweet classic cookies and turn them into cupcakes for a treat that everyone will love!

For the Chocolate Cupcakes:

4 1/2 cups flour
3 cups sugar
1 cup cocoa
1/2 Tbsp. salt
1 Tbsp. baking soda
1 1/2 cups vegetable oil
1/8 cup vanilla extract
3 cups strongly brewed coffee or instant coffee
1/4 cup plus 2 Tbsp. vinegar

Preheat the oven to 300ºF. Line a cupcake pan with paper liners.
Mix the flour, sugar, cocoa, salt, and baking soda until well combined.
Add the vegetable oil and vanilla and mix until just combined. Slowly add the coffee, mixing for a few minutes. Scrape the sides and bottom of the bowl. Mix again until very smooth.
Add the vinegar and mix for 1 minute.
Fill each cupcake liner about two-thirds full.
Bake for approximately 25 minutes. Remove from the oven and let cool completely before frosting.

Oreo Crumble Icing:

3 cups powdered sugar
1/2 cup dairy-free margarine (e.g., Nuttelex or Blue Bonnet light variety)
1 tsp. vanilla
3–6 Tbsp. soy milk (more, if needed, to thin the icing)
10–15 crumbled Oreo cookies
18 halved Oreo cookies

Using a hand mixer, combine the sugar, margarine, and vanilla. Mix in the soy milk.
Stir in the crumbled Oreos.
Top each cooled cupcake with 1 Tbsp. of icing and garnish with half an Oreo cookie.

Makes 36 servings

Posted by Jason Baker