Vegan Oreo Bat Cupcakes

As a baker, I love creating recipes that bring smiles to faces, especially during festive seasons like Halloween. I still remember the first time I made these Vegan Oreo Bat Cupcakes for a neighborhood Halloween party. The kids’ excitement was contagious — everyone wanted to decorate their own bat cupcake! I wanted to make something that looked spooky but still felt comforting and delicious. That’s how these adorable little bats came to life. Each cupcake combines the rich flavor of chocolate with the crunch of Oreos, creating the perfect blend of fun and indulgence.

Why You’ll Love This Recipe
These cupcakes are not only cute and festive but also completely vegan. You’ll love how soft, rich, and moist they turn out, even without any dairy or eggs. The smooth chocolate frosting perfectly complements the fluffy chocolate sponge, while Oreo wings make them irresistibly playful. They’re a great way to bring Halloween joy to both kids and adults, without compromising on taste or texture.

Versatile
One of the best things about this recipe is its flexibility. You can easily adapt it for other holidays by changing the decoration theme. Replace the Oreo “bat wings” with colorful sprinkles for birthdays, or add snowflake toppers for winter treats. The base cupcake recipe remains delicious and reliable, ready to fit any occasion.

Budget-Friendly
These cupcakes use simple, affordable ingredients that you can find at any grocery store. Dairy-free milk, sunflower oil, and pantry staples like flour, sugar, and cocoa powder come together beautifully. Even the decorations—Oreos and white chocolate buttons—are inexpensive, making this recipe perfect for parties or school events without stretching your budget.

Ingredients for Vegan Oreo Bat Cupcakes

• 240 ml dairy-free milk

• 1 teaspoon apple cider vinegar

• 210 g self-raising flour

• 50 g cocoa powder

• 100 g caster sugar

• ½ teaspoon baking powder

• ½ teaspoon bicarbonate of soda

• 60 ml sunflower oil

• 210 g dairy-free block butter

• 200 g icing sugar

• 20 ml aquafaba (chickpea brine)

• 4 ground Oreo crumbs

• 100 g dairy-free dark chocolate

• White chocolate buttons (Sainsbury’s Free From recommended)

• 1 pack of Oreo cookies

These simple ingredients come together to create a moist chocolate cupcake with a silky, dairy-free frosting. Each bite delivers a perfect mix of crunch, sweetness, and chocolatey goodness — a vegan dream come true!

How to Make Vegan Oreo Bat Cupcakes

When I bake these Vegan Oreo Bat Cupcakes, my kitchen fills with the most comforting chocolate aroma. They’re quick to make and so fun to decorate. Even if you’re new to baking, this recipe will make you feel confident. The best part? You can make them entirely with basic tools and ingredients you likely already have at home.

Step-by-Step Instructions for Making

Step 1: Prepare the Vegan Buttermilk
Start by pouring 240 ml of dairy-free milk into a bowl. Stir in 1 teaspoon of apple cider vinegar and set it aside for about 10 minutes. This simple step helps the milk curdle slightly, creating a vegan version of buttermilk. It gives your cupcakes a soft and tender texture.

Step 2: Mix the Dry Ingredients
In a large mixing bowl, sift together 210 g of self-raising flour, 50 g of cocoa powder, 100 g of caster sugar, ½ teaspoon of baking powder, and ½ teaspoon of bicarbonate of soda. Mixing them well ensures your batter turns out smooth, airy, and lump-free.

Step 3: Combine the Wet Ingredients
Once your vegan buttermilk is ready, pour it into the dry mix. Add 60 ml of sunflower oil and gently whisk everything until smooth. You don’t need an electric mixer; a hand whisk works perfectly. Make sure not to overmix, as this could make the cupcakes dense.

Step 4: Fill the Cupcake Liners
Line a cupcake tray with paper liners. Divide the batter evenly among them, filling each about two-thirds full. This allows room for the cupcakes to rise nicely without spilling over.

Step 5: Bake the Cupcakes
Preheat your oven to 180°C (350°F). Bake for about 20–25 minutes, or until a toothpick inserted in the center comes out clean. Once baked, let them cool completely on a wire rack before frosting. Cooling prevents the icing from melting and ensures clean, smooth decoration.

Step 6: Prepare the Vegan Frosting
In a bowl, beat 210 g of dairy-free block butter until it’s soft and fluffy. Slowly add 200 g of icing sugar, one spoonful at a time, while mixing continuously. When the texture becomes creamy, pour in 20 ml of aquafaba. It helps to stabilize the frosting and gives it a light, smooth texture. Melt 100 g of dairy-free dark chocolate and let it cool slightly before mixing it into the frosting. Finally, stir in 4 ground Oreo crumbs for an extra chocolatey crunch.

Step 7: Frost the Cupcakes
Use a piping bag or spatula to spread the frosting generously over each cooled cupcake. The dark chocolate frosting forms a perfect base for your spooky bat design.

Step 8: Create the Bat Faces
Now comes the fun part! Take one Oreo cookie and carefully twist it open. Slice each half into two equal “wings.” Gently insert these wings into the sides of each cupcake. For the eyes, use white chocolate buttons, pressing them onto the frosting. Add small dots of melted dark chocolate in the center for pupils. You’ll instantly see the bats come to life with adorable, slightly mischievous faces!

Step 9: Finishing Touches
Place the decorated cupcakes in the fridge for 10–15 minutes to help the frosting firm up. Once set, they’re ready to serve and impress everyone at your Halloween celebration.

Quick and Easy
This recipe might sound detailed, but every step is simple and straightforward. You can finish everything — from mixing to decorating — in just about an hour. It’s a great option when you need to make treats for school events or family parties without spending the whole day baking.

Customizable
You can customize this recipe in so many ways. Add orange or purple vegan food coloring to the frosting for an extra Halloween pop. Try sprinkling crushed Oreos on top instead of wings, or add edible glitter for a magical finish. The possibilities are endless, and every variation stays delicious.

Crowd-Pleasing
These cupcakes are always a hit at parties. The combination of moist chocolate sponge, creamy frosting, and the fun Oreo bat design makes them unforgettable. They’re not only vegan but also allergy-friendly, so everyone can enjoy them together. Each bite delivers deep chocolate flavor balanced with the light sweetness of the frosting — a dessert that delights both kids and adults.

These Vegan Oreo Bat Cupcakes will make your table look festive and creative while keeping your ingredients wholesome and plant-based. Once you see how easily they come together, they’ll become your go-to dessert for every spooky season.

FAQs – Vegan Oreo Bat Cupcakes

Can I make these cupcakes ahead of time?
Yes, you can bake the cupcakes a day before serving. Store them in an airtight container at room temperature, then frost and decorate them just before your event. This helps keep them fresh and soft.

How do I store leftover cupcakes?
Keep the frosted cupcakes in an airtight container in the fridge for up to three days. Before serving, let them sit at room temperature for about 15 minutes so the frosting softens slightly.

Can I freeze these cupcakes?
Absolutely! You can freeze the unfrosted cupcakes for up to a month. Wrap each one in cling film and store them in a freezer-safe container. When ready to enjoy, thaw them overnight in the fridge.

Can I use a different dairy-free milk?
Yes, any unsweetened dairy-free milk works well—soy, oat, or almond milk all give great results. Just make sure it’s unflavored to avoid altering the taste.

Can I replace Oreos with another cookie?
Definitely. Any vegan sandwich cookie will do. However, Oreos are ideal because of their classic flavor and perfect size for bat wings.

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