Go Back
–+ servings

Vegan Oreo Bat Cupcakes

Delightful chocolate cupcakes made without any animal products, perfect for Halloween celebrations.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 8 servings
Calories: 250
Ingredients Method Nutrition

Ingredients
  

  • 240 ml dairy-free milk Use almond or oat milk for a great flavor.
  • 1 teaspoon apple cider vinegar Helps activate the baking soda.
  • 210 g self-raising flour Ensure it's fresh for the best rise.
  • 50 g cocoa powder Go for unsweetened cocoa for depth of flavor.
  • 100 g caster sugar This dissolves easily into the batter.
  • 1/2 teaspoon baking powder Helps give the cupcakes lift.
  • 1/2 teaspoon bicarbonate of soda Works together with vinegar for leavening.
  • 60 ml sunflower oil A neutral oil that adds moisture without overpowering flavors.
  • 210 g dairy-free block butter For creamy frosting and moist cupcakes.
  • 200 g icing sugar Adds sweetness to your frosting.
  • 20 ml aquafaba (chickpea brine) Acts as an egg replacer in this recipe.
  • 4 g ground Oreo crumbs Enhances the flavor profile with additional Oreo goodness.
  • 100 g dairy-free dark chocolate Melted into the batter for richness.
  • 1 pack Oreo cookies To create the bat wings and add a crunchy texture.

Method
 

  1. Gather all your ingredients on a clean workspace to streamline your baking process. Preheat your oven to 180°C (350°F) and line a muffin tin with cupcake liners.
  2. In a mixing bowl, combine the dairy-free milk and apple cider vinegar, letting it sit for about five minutes to curdle slightly. Add in the sunflower oil and melted dairy-free butter, mixing until well combined.
  3. In another bowl, sift together the self-raising flour, cocoa powder, baking powder, bicarbonate of soda, and caster sugar. Whisk these dry ingredients together thoroughly to ensure even distribution.
  4. Gradually add the dry mixture into the wet mixture while stirring gently until just combined; be careful not to over-mix as this can affect the texture of your cupcakes.
  5. Spoon equal amounts of batter into each cupcake liner, filling them about two-thirds full. Bake in the preheated oven for approximately 18-20 minutes or until a toothpick inserted comes out clean.
  6. Once baked, allow your cupcakes to cool completely on a wire rack before decorating them with icing made from icing sugar and aquafaba mixed until fluffy. Top each cupcake with crushed Oreos and white chocolate buttons to create cute bat wings!

Nutrition

Serving: 1gCalories: 250kcalCarbohydrates: 30gProtein: 8gFat: 10gSaturated Fat: 5gSodium: 200mgFiber: 2gSugar: 15g

Tried this recipe?

Let us know how it was!