Vegan Oreo Cupcake

Ingredients

Oreo Cupcakes

• 1 ½ cups All Purpose Flour (188g)
• ½ cup Cocoa Powder (43g) Unsweetened
• 1 cup Light Brown Sugar (200g)
• 1 teaspoon Baking Soda
• ½ teaspoon Salt
• 1 Flax Egg (1 Tablespoon ground flaxseed + 3 Tablespoons hot water)
• 1 cup Soy Milk (240ml) or other non-dairy milk
• ⅓ cup Canola Oil (80ml) or Vegetable Oil
• 1 Tablespoon Distilled White Vinegar or Apple Cider Vinegar
• 2 teaspoons Vanilla Extract
• 12 Oreo Cookies

Frosting

• ½ cup Vegan Butter (112)
• 4 cups Powdered Sugar (480g)
• 2 teaspoons Vanilla Extract
• 2-3 Tablespoons Soy Milk or other non-dairy milk

Decorating

• 8 Oreo Cookies

Direction

1. Preheat the oven to 350°F (180°C).
2. Sift all purpose flour and cocoa powder into a mixing bowl and add light brown sugar, baking soda and salt. Mix together.
3. Prepare a flax egg by mixing 1 tablespoon of ground flaxseed with 3 tablespoons of hot water and letting it sit for a minute or so to become gloopy. 
4. Add the flax egg, soy milk, oil, vinegar and vanilla extract to the mixing bowl and mix it into a batter. Don’t overmix.
5. Line a cupcake tray with cupcake liners and place an Oreo cookie into each liner.
6. Divide the cupcake batter between the cupcake liners, adding the batter directly on top of the Oreo cookies. 
7. Bake for 20-22 minutes or until a toothpick inserted into the center of one of the cupcakes comes out clean. 
8. Transfer the cupcakes to a wire cooling rack to cool before frosting. 

Frosting

1. Add vegan butter to the bowl of your stand mixer and beat it until softened and creamy.
2. Add powdered sugar, soy milk and vanilla extract and beat in until fluffy and smooth.
3. When the cupcakes have cooled completely, pipe on the frosting.
4. Crush 2 Oreo cookies and use the crumbs to sprinkle over the top of the cupcakes. Break the remaining 6 Oreo cookies in half and place each half on top of a cupcake (optional.