Ingredients
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240 ml dairy-free milk
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1 teaspoon apple cider vinegar
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210 g self-raising flour
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50 g cocoa powder
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100 g caster sugar
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½ teaspoon baking powder
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½ teaspoon bicarbonate of soda
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60 ml sunflower oil
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210 g dairy-free block butter
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200 g icing sugar
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20 ml aquafaba (chickpea brine)
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4 ground Oreo crumbs
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100 g dairy-free dark chocolate
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White chocolate buttons (Sainsbury’s Free From recommended)
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1 pack of Oreo cookies
Instructions
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In a bowl, mix dairy-free milk and apple cider vinegar. Set aside for 10 minutes.
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In another bowl, sift together flour, cocoa powder, caster sugar, baking powder, and bicarbonate of soda.
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Add the milk mixture and sunflower oil to the dry ingredients. Whisk gently until smooth.
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Line a muffin tray with cupcake liners and fill them two-thirds full.
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Bake at 180°C (350°F) for 20–25 minutes, or until a toothpick inserted comes out clean. Cool completely.
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For frosting: beat dairy-free butter until fluffy, then add icing sugar gradually. Mix in aquafaba, melted dark chocolate, and ground Oreo crumbs.
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Frost the cupcakes with a piping bag or spatula.
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Twist Oreos open, cut halves into “bat wings,” and insert into frosting. Add white chocolate button “eyes” with small chocolate pupils.
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Chill cupcakes for 10–15 minutes to set, then serve.
Notes
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For color variation, use vegan food coloring in the frosting.
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You can prepare cupcakes a day before and decorate later.
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Substitute Oreos with any vegan cookie if needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes