Super moist mint chocolate cupcakes with fluffy chocolate mint frosting and an oreo on top! For all the chocolate mint and oreo lovers out there! Dairy free and vegan.
Because sometimes, life requires cupcakes. Need I say more?
These Vegan Mint Chocolate Oreo Cupcakes are anything but health food, so if that’s what your looking for, make sure to check out my recipes page for ideas. I have a lot of them, but I’m of the mindset that occasionally treats are okay, even if they don’t offer any nutritional value. That’s what this is!
I am SUCH a huge lover of all things mint, especially chocolate + mint. I can’t get enough. So with St. Patrick’s Day coming up, I knew I had to come up with some sort of chocolate mint recipe. My kids said a big “YES!” to my cupcake idea, so this recipe was born! I had so much fun making these cupcakes a few weeks ago. I hope you love them!
A few things you should know about these cupcakes:
- The frosting is made half and half with earth balance and non-hydrogenated vegan shortening. You can use all earth balance if you want. I’m not a big fan of shortening but it makes for really pretty cupcakes, and the frosting will pipe a lot better with it. For a lighter frosting option, use the recipe for Cashew Vanilla Frosting in this recipe, and add a little peppermint extract.
- If you want to make them really pretty, use pastry bags with different cupcake tips. I literally found a kit on sale for $1.49 at Target a few weeks ago!
- For the oil in the cupcakes, you can use canola oil, melted earth balance or melted coconut oil. If you use coconut oil, make sure to warm your almond milk slightly.
I think these just may be the most delicious cupcakes I’ve ever tasted, so I hope you enjoy them too!
If you make this recipe, let me know how it goes! Rate it, leave a comment and tag a photo @nora_cooks_vegan on Instagram. Enjoy!
Vegan Mint Chocolate Oreo Cupcakes
Ingredients
Cupcakes:
- 1 cup unsweetened almond milk
- 1/2 tablespoon apple cider vinegar
- 1/3 cup canola oil (or coconut oil melted)
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon peppermint extract
- 1 1/2 cups all purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 8 mint oreos, chopped into pieces
Frosting:
- 1/2 cup earth balance vegan butter
- 1/2 cup non-hydrogenated vegan shortening*
- 2 1/2-3 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup non-dairy chocolate chips, melted and slightly cooled
- 1 teaspoon pure vanilla extract
- 1 teaspoon peppermint extract
- 2-4 tablespoons unsweetened almond milk
For decorating:
- 12 whole mint oreos, optional for topping
Instructions
For the Cupcakes:
- Preheat the oven to 350 degrees F and line a cupcake pan with 12 paper liners.
- In a large bowl, stir together the almond milk and apple cider vinegar. Set aside for a minute or two to curdle.
- Now add the oil, sugar, vanilla and peppermint extracts. Whisk to combine.
- In a separate bowl, sift the flour, cocoa, baking soda and salt.
- Add the dry mixture to the wet in batches, about 1/3 at a time, and mix well with a wooden spoon, or a handheld mixer (or stand mixer).
- Gently fold in the chopped up oreo pieces, then pour into prepared cupcake liners evenly.
- Bake for 20-22 minutes. Cool completely before frosting.
For the Frosting:
- With a handheld or stand mixer, beat together the earth balance and vegan shortening on medium speed until light and fluffy.
- Melt the chocolate chips by putting them in a small bowl and microwaving in 30 second intervals. Stir and set aside to cool.
- Add the powdered sugar and cocoa powder and beat on low speed, then increase to medium. Add the melted, cooled chocolate chips and extracts and beat.
- Now add a few tablespoons of almond milk, until you have a thick but pipe-able frosting.
To Finish:
- Pipe the frosting onto the cooled cupcakes and top with an oreo cookie.
Notes
- You can use canola oil, melted earth balance spread or melted coconut oil. If using coconut oil, make sure the almond milk isn't too cold, or it will start to solidify when you try to mix it.
- Try to find non-hydrogenated vegan shortening if possible. Spectrum is a good brand. You can use all earth balance and no shortening if desired, the shortening just makes for prettier, fluffier frosting that holds its shape better.
Nutrition
Recipe inspired by The Cake Merchant.
Going to make these for my daughter’s birthday party. Wondering if you can make them the day before and frost the day of? Thanks?
Sure, that’s fine. Enjoy!
These were delicious and looked so cute!
Seriously decadent and swoon worthy. I have made these scrumptious cupcakes twice now for Christmas parties. They are a hit! So pretty; wish I could attach a picture.
I wish I could see a picture as well! I’m glad that the cupcakes have been a hit for you! Thank you for sharing your wonderful feedback!
The flavor is spot on and so good! I used Miyoko’s butter for my frosting and it turned out very well (I couldn’t find any vegan shortening). I also topped my cupcakes with crushed mint Oreos. Thank you for another amazing recipe, Nora!
You are welcome, Petria! Your cupcakes sound delicious! I’m so glad you love them! Thank you for your fabulous feedback!
I made these for my daughter’s birthday, and they were delicious!
Nora, could I make this frosting vanilla flavored? I loved how it held up nicely! Could I simply omit the cocoa powder and chocolate chips?
You could absolutely do that! I also have a vegan vanilla frosting recipe if you’d rather make that instead. So glad you loved the cupcakes!
These look so delicious! could this be made into a cake? any changes needed?
Good question! I think they could be made into a cake, but I have never done it. It might work in 2 8 inch round cake pans, or maybe just one square 8 inch pan. It will need to bake for longer, probably 35-45 minutes. Hope you enjoy!
Awesome – Thank you so much. I plan to make it this weekend as a cake for my brother-in-laws birthday. I will let you know how it turns out!!!
Can you use coconut oil for the frosting?
Coconut oil does not work well in frostings in my experience. It gets very runny fast.
Hi. Will these need to be kept in the refrigerator because of the earth balance in the frosting? Thank you!
They don’t have to be kept in the refrigerator, no. But I usually do because I like how they taste cold.
Hi,
What is shortening? It’s not a familiar term here in Australia.
Shortening is a vegetable based solid fat that is white. Is there a brand called Copha in Australia? I hope that helps! 🙂
Why do you use cake flour in the vanilla cupcakes but not chocolate. Just curious! ☺️
It’s not needed for chocolate cake or cupcakes. But it gives vanilla (and other cakes) a much better texture.
These were so amazing! Mint + Chocolate heaven.
Looks amazing!! Mint and chocolate are just the best combo (:
Thanks! It’s my favorite combination in desserts!