A vanilla sponge with ‘Oreo’ cookies, hidden ‘Oreo’ cookie base, a swirl of the fluffiest cookies and cream buttercream, dunked in dairy-free white chocolate, finished with cookie crumbles.
A classic high-hat cupcake with a tasty twist.
Oh my goodness, I think I may have found me dream cupcake, not only because it’s full of cookies and cream flavours, but because they’re dunked in WHITE CHOCOLATE! I am sucker for anything white chocolate- haha!
These cupcakes are:
- Extremely moreish
- Light and fluffy
- Full of cookies and cream flavours
- Easy to make
- Perfect for parties
- Fun to make and decorate
These cupcakes are perfect if you like ‘cookies and cream’ as there is a hidden Oreo at the base of the cake which is a tasty little surprise, along with Oreo crumbs mixed into the frosting. Who’s salivating?
Jot these ingredients down for your next shopping trip:
- Dairy-free milk
- Apple cider vinegar
- Self raising flour
- Caster sugar
- Baking Powder
- Bicarbonate of Soda / Baking Soda
- Vegetable oil / coconut oil
- 2 packs of ‘cookies and cream’ cookies
- Dairy-free butter
- Icing sugar
- 1 can of Chickpeas in water
- Dairy-free white chocolate ( My favourite is Sainsburys own Free From White Chocolate)
Looking for more cookies and cream recipes? Look no further:
What is Aquafaba: Aquafaba is the water from a can/tin of Chickpeas. The Chickpea water or brine as it’s called, acts as an amazing egg substitute for cakes, cupcakes and this delicious meringue buttercream. You can also get aquafaba in a carton for easy use. Check it out here.
Preparation: 15 minutes
Serves: Approx 9
Baking time: 18 minutes
Ingredients for the cupcakes
- 240ml of dairy-free milk
- 1 teaspoon of apple cider vinegar
- 210g of self-raising flour
- 100g of caster sugar
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of bicarbonate of soda
- 60g of vegetable oil / coconut oil (melted)
- 6 Oreo cookies (crumbled)
- 8 Oreo cookies (for the bases)
Ingredients for the buttercream
- 120g of dairy-free butter
- 40ml of chickpea brine (aquafaba) see notes*
- 180g of icing sugar
- 10 oreo cookies (crumbs)
- Oreo Cookies
- 200g of dairy-free white chocolate (melted)
1. Preheat your oven to 180 degrees c fan and line a cupcake tin with cupcake cases. Place an Oreo cookie into the bottom of each cupcake case (optional).
2. In a small bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined.
3. In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda.
Mix well to combine.
4. Add the oil to the ‘buttermilk’ and whisk to combine.
5. Add the wet ingredients into the dry and mix until a smooth batter.
6. Fold in the Oreo cookie crumbles. Dont over mix as you want the batter to remain white with chunks of Oreos inside.
7. Fill the cases 3/4 full with the batter.
Make sure to tap the tins on the worktop to remove any air bubbles.
8. Pop the cakes into the preheated oven and bake for 18-20 minutes.
You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.
9. Place the cupcakes on a cooling rack and allow to cool fully before frosting.
1. In a large mixing bowl, add in the dairy-free butter and whip until creamy. I use a stand mixer with a balloon whisk attachment, a hand mixer will work great too.
2. Place the Oreo’s into a blender / food processor and whizz up until fine crumbs. If they’re not fine, big chunks of cookies could get stuck in the piping tip when you come to frost the cupcakes. Sift in the icing sugar and ‘Oreo’ crumbs and whip on high speed for a couple of minutes to incorporate it.
3. Pour in the aquafaba and whip for 5 minutes until it turns light and creamy. Don’t over whip it or it can become too soft. If it does, just add in more icing sugar until it’s thick and creamy.
Your Swiss meringue buttercream should be thick, very creamy and silky smooth. If it feels too heavy, add chunks more butter / splashes of aquafaba until its very light.
4. Transfer the buttercream into a piping bag fitted with an open star tip nozzle.
5. Core the cupcakes with an apple corer and fill with some of the buttercream.
6. Pipe a swirl of buttercream on top of each cupcake.
Place the cakes into the freezer for 10 minutes whilst you melt the chocolate. Freezing the cupcakes make the frosting stuck to the cake so it doesn’t fall off when you dunk the cakes in the chocolate.
Method (white chocolate)
1. Place 200g of dairy-free white chocolate into a heat proof bowl. Fill a small saucepan 3/4 with water and place on the hob over medium heat. Place the bowl onto of the saucepan creating a bain-marie and melt the chocolate until its liquid, then turn off the heat and allow to cool for a few minutes.
2. Transfer the chocolate into a heatproof mug or deep bowl so it’s easier to dunk the cupcakes in.
Remove the cakes from the freezer and carefully dunk the tops of the buttercream into the chocolate, allow any excess to drip off.
Repeat for all of the cupcakes.
3. While the chocolate is still wet, sprinkle over some crumble cookies and place half a cookie onto. As the chocolate sets, the toppings will stick.
Serve these cupcakes fresh or store in a sealed container in or out of the fridge, the buttercream will firm up at room temperature.
Best eaten within a few days.
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