Oreo Cupcakes (Vegan)
120 g flour
1/4 tsp baking soda
1/2 tsp baking powder
1/8 tsp salt
1 1/2 tbsp cocoa powder
80 g sugar
200 ml coconut milk
40 ml canola oil
1 tsp apple cider vinegar
1/2 tsp vanilla extract
6 roughly chopped Oreo cookies
Icing:
100 g margarine
200 g powdered sugar
2-4 tbsp coconut milk
1 tsp vanilla extract
Topping:
6-8 roughly chopped Oreo cookies
50 g melted dark chocolate to drizzle over the top
Instructions:
Preheat the oven to 175°C.
Mix the dry ingredients together well. Add the coconut milk, vinegar, vanilla extract, and oil. Once everything is well combined, gently fold in the chopped Oreos using a spatula.
Line a muffin tin with paper liners and fill each cup 3/4 full with the batter. Bake for about 25 minutes or until a skewer inserted into the center comes out clean.
Let the cupcakes cool completely. Meanwhile, prepare the icing by beating the margarine and powdered sugar together until smooth. Add the vanilla extract and gradually mix in the coconut milk in small amounts.
Make sure the cupcakes are fully cooled before decorating them with the icing.
Top the cupcakes with the icing, melted chocolate, and the chopped Oreo cookies.