These Vegan Cookies n' Cream Cupcakes are brimming with nostalgia. Moist vanilla cake full of crushed chocolate cookie pieces and topped with creamy, cookie-filled buttercream frosting. Let's learn how to make them!
Nothing beats an Oreo and these vegan cookies n' cream cupcakes prove it! Fluffy little vanilla cakes filled with crushed chocolate cookies and topped with a matching frosting. Perfection!
If you love Oreos (or any generic chocolate sandwich cookie), you'll want to check out our vegan oreo cake and our vegan oreo rice krispie treats!
Reading our vegan vanilla cupcakes post will also give you great insights on how to make perfect vegan cupcakes every time so don't skip it!
Ingredients you'll need:
For the Cupcakes:
- all-purpose flour – Forms the structure of the cupcakes and provides a soft, tender crumb.
- granulated sugar – Sweetens the cupcakes and helps with moisture and browning.
- baking powder – A leavening agent that helps the cupcakes rise and become fluffy.
- baking soda – Works with the yogurt to create lift and a lighter texture.
- salt – Balances sweetness and enhances the flavors.
- nondairy yogurt (unsweetened & unflavored) – Adds moisture, replaces eggs, and provides a slight tang that works with the baking soda.
- nondairy milk – Keeps the batter smooth and adds moisture.
- canola oil – Provides richness and a soft, moist crumb without overpowering the flavor.
- vanilla extract – Enhances the cookie flavor and adds a warm, sweet aroma.
- crushed chocolate sandwich cookies – Gives the cupcakes that signature cookies-and-cream flavor and a fun crunch.
- whole chocolate sandwich cookies – Typically placed at the bottom of each cupcake liner or as decoration—adds texture and extra cookie goodness.
For the Frosting:
- non-hydrogenated shortening – Gives the frosting structure and a creamy, pipeable consistency.
- vegan butter – Adds flavor and creaminess.
- powdered sugar – Sweetens and thickens the frosting to the right consistency.
- nondairy milk – Smooths out the texture and helps with consistency.
- vanilla extract – Rounds out the flavor and pairs perfectly with the cookies.
- crushed chocolate sandwich cookies – Infuses the frosting with cookies and cream flavor and adds a fun speckled look.
- salt – Balances the sweetness and deepens the flavor.
Why you'll love these cupcakes:
- Classic Cookies & Cream Flavor – Packed with crushed chocolate sandwich cookies in both the cupcakes and the frosting for that nostalgic Oreo vibe.
- Ultra Moist & Fluffy – Thanks to nondairy yogurt and oil, the cupcakes have a tender, melt-in-your-mouth texture.
- Dairy-Free & Egg-Free – 100% vegan with no compromise on taste, texture, or richness.
- Fun Surprise Inside – A whole cookie at the bottom (or on top!) adds a playful twist and satisfying crunch.
- Frosting Goals! – The creamy cookies-and-cream frosting is sweet, dreamy, and pipes like a dream.
- Easy to Make – Simple pantry ingredients and no fancy equipment required—just stir, bake, frost, and enjoy!
Steps for making vegan cookies and cream cupcakes (with pictures!):
Please see the recipe card at the bottom of the page for full instructions and ingredient measurements.
Begin by whisking together the dry cake ingredients. Add the wet ingredients to the bowl and mix until just combined. Gently fold the crushed cookies into the cake batter.
Line a cupcake pan with paper liners and place a chocolate sandwich cookie into each one. Cover with prepared batter until each liner is about ¾ of the way full.
Place cupcake pan on the center rack of an oven that has been preheated to 350 degrees F (175 C) and bake for 21-25 minutes.
Prepare the frosting while the cupcakes cool. Beat together the shortening and vegan butter until smooth. Add the powdered sugar, nondairy milk, vanilla and salt to the bowl and beat until smooth. Beat in the crushed cookies until well-distributed.
Spread frosting on cooled cupcakes using an offset spatula.
Tips for the perfect cupcakes:
- Don’t over-mix the batter – Mix just until the ingredients are combined. Over-mixing can lead to dense or gummy cupcakes.
- Crush cookies gently – For the batter and frosting, aim for a mix of fine crumbs and small chunks. Too many large pieces can sink or clog a piping tip.
- Add a cookie to the bottom (optional but fun!) – Placing a whole cookie in each cupcake liner before adding batter gives a delicious surprise and a bit of crunch.
- Fill liners about ¾ full – This gives the cupcakes room to rise without overflowing.
- Let them cool completely – The cupcakes must be fully cool before frosting, or the frosting may melt and slide off.
- Adjust frosting consistency as needed – If the frosting is too thick, add a splash of nondairy milk; too thin, add more powdered sugar.
- Use a large piping tip or spread manually – Crushed cookies can clog smaller tips, so use a wide star tip or spread with a spatula for a rustic look.
How to crush Oreos for baking:
Crushing Oreos (or any chocolate sandwich cookies) for baking is super easy, and there are a few ways to do it depending on the texture you want and what you have on hand:
- Food Processor Method (Best for Fine Crumbs): Add cookies to the bowl of a food processor and pulse until you reach the desired texture. This method is great for making cookie crusts or blending into batter or frosting.
- Rolling Pin Method (Best for Chunky Crumbs): Place cookies in a zip-top bag, press out the air, and seal it. Use a rolling pin (or heavy bottle) to crush the cookies. You can control how fine or chunky the pieces are—perfect for folding into batter or frosting.
- Hand-Crush Method (Quick & Easy): If you only need a few, break them up by hand or mash them in a bowl with the back of a spoon. Great for topping cupcakes or stirring into frosting without overdoing it.
Pro crushing tips:
- Leave the filling in! The cream helps hold the crumbs together and adds extra flavor.
- Use consistent sizes for folding into batter so they don’t all sink to the bottom.
- For frosting, make sure crumbs are small enough so they don’t clog piping tips.
Frequently asked questions:
Yes! Most generic or store-brand chocolate sandwich cookies are accidentally vegan—just check the label to be sure. Of course, classic Oreos are a go-to.
Nondairy yogurt replaces eggs—it helps bind the ingredients and keeps the cupcakes moist and tender. Choose an unflavored, unsweetened variety for best results.
Yes! You can bake the cupcakes a day or two in advance and store them (unfrosted) in an airtight container at room temp. Frost them the day of serving for best freshness.
Yes! Freeze the unfrosted cupcakes for up to a month. Thaw them at room temperature and frost fresh. You can also freeze the frosting separately.
Shortening helps stabilize the frosting and makes it pipe beautifully—but if you prefer, you can use all vegan butter. Just know the frosting may be a bit softer and may need to chill slightly before piping.
How to store cupcakes:
Vegan cookies n' cream cupcakes will keep in an airtight container at room temperature for 2-3 days. They can also be frozen unfrosted for up to 1 month!
Keep cupcakes out of direct sunlight at all times!
Please remember if you make this recipe to snap a pic and share with @censoredbaker on instagram!
PrintVegan Cookies n' Cream Cupcakes
Moist vanilla cake full of crushed oreo cookie pieces and topped with cookie-filled buttercream frosting.
- Prep Time: 20 minutes
- Bake Time: 25 minutes
- Total Time: 45 minutes
- Yield: 14 Cupcakes 1x
- Category: Cakes and Cupcakes
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
For the Cupcakes
1 ½ cups all purpose flour
1 cup granulated sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup nondairy yogurt, unflavored and unsweetened
⅔ cup nondairy milk
½ cup canola oil
2 teaspoons vanilla extract
1 cup crushed chocolate sandwich cookies*
14 whole chocolate sandwich cookies
For the Frosting
1 cup non-hydrogenated shortening
¼ cup vegan butter, softened
3 cups powdered sugar
2 tablespoons nondairy milk
1 teaspoon vanilla extract
1 cup crushed chocolate sandwich cookies
pinch of salt
Instructions
- Prep: Preheat oven to 350 degrees F (175 C) and line a 12-cup cupcake pan with paper liners. Set aside.
- Cake Batter: In a large bowl whisk together the all purpose flour, sugar, baking powder, baking soda and salt. Add the nondairy yogurt, nondairy milk, canola oil and vanilla extract to the bowl. Mix until just combined. Do not over-mix. Gently fold in 1 cup crushed cookies.
- Bake: Drop 1 entire chocolate sandwich cookie into the bottom of each cupcake liner. Cover with prepared batter until about ¾ of the way full. Bake in preheated oven for 21-25 minutes or until toothpick inserted into the center of a cupcake comes out mostly clean with only a few crumbs clinging to it. Allow cupcakes to cool for 5 minutes in the cupcake pan before transferring to a wire rack to cool completely.
- Frosting: Prepare the frosting while the cupcakes cool. Add shortening and vegan butter to a large bowl and beat with an electric hand mixer or stand mixer until well-combined. Add powdered sugar, nondairy milk and vanilla extract to the bowl and beat until frosting comes together. Add the crushed cookies and salt. Beat until cookies are well-distributed. Top cooled cupcakes with frosting using a piping bag or an offset spatula.
Notes
*A lot of chocolate sandwich cookies on the market (Oreos and generic brands) are accidentally vegan. Check the ingredients on the packaging and pick your favorites.
*You can crush your cookies in a food processor or you can throw them in a sealable plastic bag and crush with a rolling pin.
*Prepared cupcakes will keep in an airtight container at room temperature for 2-3 days. Cupcakes can also be frozen, unfrosted for up to 1 month.
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