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Vegan Oreo Bat Cupcakes

Vegan Oreo Bat Cupcakes

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Indulge in the festive spirit with these delightful Vegan Oreo Bat Cupcakes! Perfectly crafted for Halloween celebrations, these cupcakes strike a balance between fun and flavor, making them an ideal treat for both kids and adults. With a rich chocolate base infused with crushed Oreo cookies, these cupcakes are topped with a creamy dairy-free frosting and whimsical bat decorations that bring a spooky charm to any gathering. Easy to make and customize, they provide a perfect canvas for creative decoration while ensuring everyone enjoys a deliciously sweet experience without compromising on dietary needs. Bake up some joy this Halloween!

Ingredients

Scale
  • 240ml of dairy-free milk
  • 1 teaspoon of apple cider vinegar
  • 210g of self-raising flour
  • 50g of cocoa powder
  • 100g of caster sugar
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of bicarbonate of soda
  • 60ml of sunflower oil
  • 210g of dairy-free block butter
  • 200g of icing sugar
  • 20ml of aquafaba (chickpea brine)
  • 4 ground Oreo crumbs
  • 100g of dairy-free dark chocolate
  • white chocolate buttons
  • 1 pack of Oreo cookies

Instructions

  1. Preheat your oven to 180°C (350°F) and line a muffin tin with cupcake liners.
  2. Combine dairy-free milk and apple cider vinegar in a bowl; let sit for 5 minutes.
  3. In another bowl, whisk together self-raising flour, cocoa powder, caster sugar, baking powder, and bicarbonate of soda.
  4. Add sunflower oil to the milk mixture, whisking until combined. Gradually mix into dry ingredients until just combined.
  5. Fill each cupcake liner two-thirds full and bake for 18–20 minutes or until a toothpick comes out clean. Cool on a wire rack.
  6. For frosting, beat dairy-free block butter and icing sugar; add aquafaba gradually until creamy.
  7. Frost cooled cupcakes, sprinkle with ground Oreos, drizzle melted dark chocolate, and top with white chocolate buttons for wings.

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