Can I use any brand of chocolate sandwich cookies?

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.

Why is there yogurt in the recipe?

Nondairy yogurt replaces eggs —it helps bind the ingredients and keeps the cupcakes moist and tender. Choose an unflavored, unsweetened variety for best results.

Can I make these ahead of time?

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.

Do I have to use shortening in the frosting?

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.

Vegan Cookies n' Cream Cupcakes

Cookies and cream cupcake topped with an Oreo cookie and a linen napkin.

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Moist vanilla cake full of crushed oreo cookie pieces and topped with cookie-filled buttercream frosting.

Author: Lyndsey Hiltner
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

Scale

For the Cupcakes

1 1/2 cups all purpose flour

1 cup granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup nondairy yogurt, unflavored and unsweetened

2/3 cup nondairy milk

1/2 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

1/4 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

Cook Mode Prevent your screen from going dark

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 3/4 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.

Equipment

Buy Now →

Buy Now →

Buy Now →

Buy Now →

Buy Now →

Buy Now →

Buy Now →

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.

Find it online: https://censoredbaker.com/vegan-cookies-n-cream-cupcakes/