If you are looking for a vegan mint Oreo cupcake recipe then you’ve come to the right place! Mint Oreos are my favourite flavour, they remind me of Mint Aero’s which I used to love in my pre-vegan days. I don’t mind normal Oreo’s but they are a bit plain for my liking, I have made vegan Oreo cupcakes before though, pretty much in the same way but just leaving out the peppermint essence.
I added crushed mint Oreos to the buttercream topping which gave it a slightly crunchy texture.
These vegan mint Oreo cupcakes didn’t stay around long, although I did make sure there were a couple left for the next morning, my favourite time to eat cake is in the morning with a cup of tea. Not very healthy but definitely delicious 😉
I have also made a video tutorial which I will share at the bottom of the page, here is the printable recipe..
VEGAN MINT OREO CUPCAKES
Ingredients
- 190 g Caster Sugar
- 220 g Self-Raising Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Bicarbonate of Soda
- 45 g Dark Chocolate Chips
- 200 ml Dairy-Free Milk
- 100 ml Oil
- 1.5 tsp Peppermint Essence
Buttercream
- 100 g Trex
- 100 g Dairy-Free Butter
- 160 g Icing Sugar
- 3 tbsp Dairy-Free Milk
- 6 crushed Oreos
- 6 halved Oreos for topping
- 1 tsp Peppermint Essence
Instructions
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Preheat oven to 170 degrees.
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Add wet ingredients to dry ingredients.
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Put into 12 cupcake cases and bake for 15-20 mins. Then leave to cool.
For The Buttercream
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Whisk all the buttercream ingredients together.
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When the cakes have cooled, spread the buttercream onto the cupcakes then top with a piece of Oreo.
Here is the video..
I’m going to be sharing the recipe for my vegan raspberry and almond cupcakes soon, for now you can find the YouTube recipe video here.
Don’t forget to check out my vegan Bakewell tart rice pudding pots recipe too. And if you want something savoury then my vegan chicken stew and dumplings!
