The Ultimate Vegan Mint Chocolate Oreo Cupcakes

In the rhythm of our busy lives, sometimes the most profound act of self-care is creating something with our hands. Baking, in particular, offers a delicious escape—a chance to turn simple ingredients into pure joy.

These Vegan Mint Chocolate Oreo Cupcakes are more than just a dessert; they’re an experience. They’re the rich, decadent treat you deserve, the crowd-pleasing dessert for your next get-together—perfect alongside savory favorites like a creamy vegan nacho cheese sauce—and a surprisingly simple way to create a moment of celebration.

Forget the idea that vegan baking is complicated. This recipe is designed for pure enjoyment, from the moment you start mixing to the very last bite.

We’ll walk through every step together, ensuring you create the most moist, flavorful, and absolutely irresistible cupcakes you’ve ever made.

Why This Recipe Will Become Your Go-To Treat

This isn’t just another cupcake recipe; it’s a game-changer for your dessert repertoire. It’s the perfect project for a quiet afternoon or a fun activity with family.

Here’s why you’ll find yourself coming back to it again and again:

• Incredibly Rich & Moist: We use a simple baker’s trick to create a vegan “buttermilk,” which results in a tender, moist crumb that stays fresh for days.
• Decadent Flavor Fusion: The deep flavor of dark chocolate, the refreshing coolness of mint, and the iconic crunch of Oreos create a classic combination that feels both nostalgic and gourmet.
• Completely Plant-Based: This recipe is 100% vegan and dairy-free, making it a perfect treat for everyone to enjoy, regardless of dietary choices.
• Perfectly Fluffy Frosting: Learn the secret to a vegan chocolate mint frosting that’s light, airy, and holds its shape beautifully for that professional, piped look.

A Closer Look at Your Key Ingredients

Understanding the role of each ingredient is the first step toward becoming a more intuitive and confident baker. This recipe uses simple, accessible staples that work together to create a truly magical result.

The acidity in the vinegar curdles the plant milk, a reaction that, as baking experts at King Arthur explain, helps break down gluten in the flour, resulting in a wonderfully tender and moist cupcake. You can also use soy milk for a similar effect.

• All-Purpose Flour & Unsweetened Cocoa Powder: This is the foundation of our cupcake. For the richest flavor, use a high-quality Dutch-processed cocoa powder, which has a smoother, less bitter taste than natural cocoa.
• Canola Oil: Using oil instead of butter in the cake batter guarantees a moist cupcake, as oil is 100% fat and remains liquid at room temperature. Melted coconut oil or another neutral-flavored oil works perfectly as well.
• Vegan Butter & Shortening: For the frosting, we use a mix. The vegan butter (like Earth Balance) provides a rich, buttery flavor, while the non-hydrogenated vegetable shortening adds stability, helping the frosting hold those beautiful piped swirls without melting. Spectrum is a great brand for shortening.
• Mint Oreos: These are the star of the show! We chop them up to fold into the batter and use a whole one for a picture-perfect garnish. If you can’t find mint Oreos, regular Oreos will work just fine—the mint extract in the batter and frosting will still deliver that classic flavor.

The Simple Tools You’ll Need

You don’t need any fancy, professional-grade equipment to make these stunning cupcakes. Setting up your tools beforehand creates a smooth and enjoyable baking process.

Here’s what you’ll want to have ready:

• A Standard 12-Cup Muffin/Cupcake Pan: This is the foundation for getting perfectly uniform cupcakes.
• Paper or Silicone Liners: To prevent sticking and make for an easy, clean serving experience.
• Mixing Bowls: You’ll need one large bowl for the wet ingredients and a medium one for the dry ingredients.
• Whisk and a Spatula: A whisk is perfect for combining the liquids, and a flexible spatula is essential for folding the batter and scraping the bowl to ensure everything is incorporated.
• Electric Mixer (Handheld or Stand): While you can make the frosting by hand, an electric mixer makes whipping the vegan butter and shortening into a light, fluffy texture almost effortless.
• Piping Bag and Tip: To get that beautiful bakery-style swirl on top. A large star tip (like a Wilton 1M) is a classic choice and very easy to use. If you don’t have one, you can simply spread the frosting with a knife for a more rustic look.

A Step-by-Step Guide to Baking Perfection

This recipe is broken down into two simple stages: baking the cupcakes and whipping up the frosting. Let’s walk through it together.

For the Moist Chocolate Cupcakes

1. Prepare Your Station: Start by preheating your oven to 350°F (175°C) and lining your cupcake pan with 12 liners. This ensures your oven is ready when your batter is.
2. Create the Vegan Buttermilk: In a large bowl, whisk together the almond milk and apple cider vinegar. Let it sit for 5-10 minutes. You’ll notice it starts to curdle slightly—this is exactly what you want!
3. Combine the Wet Ingredients: To the buttermilk mixture, add the oil, granulated sugar, vanilla extract, and peppermint extract. Whisk everything together until it’s smooth and well-combined.
4. Sift the Dry Ingredients: In a separate medium bowl, sift or whisk together the all-purpose flour, cocoa powder, baking soda, and salt. Sifting is an important step that aerates the flour and removes any lumps, leading to a lighter cupcake.
5. Mix the Batter: Gently add the dry ingredients to the wet ingredients in two or three batches, mixing with a spatula until just combined. Be careful not to overmix! A few small lumps are perfectly fine. Overmixing develops gluten and can make the cupcakes tough.
6. Fold in the Oreos: Gently fold your chopped Oreo pieces into the batter.
7. Fill and Bake: Divide the batter evenly among the 12 cupcake liners, filling each one about two-thirds full. Bake for 20-22 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool Completely: Transfer the cupcakes to a wire rack to cool completely. This is the most important step before frosting! A warm cupcake will melt your beautiful frosting.

For the Fluffy Mint Chocolate Frosting

1. Cream the Fats: In a large bowl using a stand mixer or handheld electric mixer, beat the vegan butter and shortening together on medium-high speed for about 2-3 minutes, until light and fluffy.
2. Melt the Chocolate: Gently melt the non-dairy chocolate chips in the microwave in 30-second intervals, stirring in between, until smooth. Set it aside to cool down for a few minutes; you don’t want it to melt the butter.
3. Combine Ingredients: With the mixer on low speed, gradually add the powdered sugar and cocoa powder. Once incorporated, increase the speed and beat for another minute. Add the cooled, melted chocolate and the vanilla and peppermint extracts, and continue to mix until smooth.
4. Adjust the Consistency: Add the almond milk one tablespoon at a time, mixing until you reach a thick, creamy, and pipeable consistency.
5. Decorate: Transfer the frosting to a piping bag and pipe swirls onto your completely cooled cupcakes. Top each one with a whole mint Oreo for the final touch.

Baker’s Pro Tips for Flawless Cupcakes

Achieving that perfect bakery-quality cupcake at home is easier than you think. Keep these simple, powerful tips in mind to ensure your baking is a success every time.

• Don’t Overmix the Batter: This is the golden rule of cake and cupcake baking. Once you combine the wet and dry ingredients, mix only until you no longer see streaks of flour. A few lumps are okay! Overmixing develops gluten, which leads to dense, chewy cupcakes instead of light, tender ones.
• Room Temperature Ingredients Matter: For the frosting, having your vegan butter at room temperature (not melted, not cold) is crucial. It allows the butter and shortening to whip together into a light, airy emulsion that holds its shape.
• Cool Cupcakes Completely: I know it’s tempting to frost them right away, but patience is key. A warm cupcake will instantly melt your beautiful frosting into a soupy mess. Give them at least an hour on a wire rack to cool all the way through.
• Sift Your Dry Ingredients: It seems like a small step, but sifting the flour, cocoa powder, and powdered sugar makes a huge difference. It removes clumps and aerates the ingredients, resulting in a smoother batter and a lump-free, silky frosting.

Your Questions, Answered (FAQ)

Have a few questions? You’re not alone! Here are answers to some common queries to help you on your baking journey.

Can I make these cupcakes gluten-free?

Yes, you can substitute the all-purpose flour with a high-quality 1:1 gluten-free baking flour blend (like Bob’s Red Mill or King Arthur Baking). Also, ensure your Oreos are a gluten-free variety. The texture may be slightly different, but they will still be delicious.

How should I store the cupcakes?

Store the finished cupcakes in an airtight container. They can be kept at room temperature for up to 2 days or in the refrigerator for up to 5 days. If you refrigerate them, let them sit at room temperature for about 20-30 minutes before serving, as this will allow the cake and frosting to soften up for the best flavor and texture.

My frosting seems too soft/runny. What did I do wrong?

This is usually due to one of two things: your vegan butter was too soft, or you added too much liquid. If the frosting feels too soft to pipe, simply place the bowl in the refrigerator for 15-20 minutes to firm it up. If it’s still too thin, you can try adding a bit more powdered sugar until it reaches the desired consistency.

Can I prepare parts of this recipe in advance? Absolutely!

You can bake the cupcakes a day ahead, let them cool completely, and store them in an airtight container at room temperature. The frosting can also be made a day or two in advance and stored in an airtight container in the refrigerator. When you’re ready to decorate, just let the frosting sit at room temperature for a bit and give it a quick whip with your mixer to restore its fluffy texture.

Conclusion

Baking is more than just following steps; it’s a mindful practice of creating something wonderful from simple ingredients. It’s a way to slow down, focus your senses, and share a moment of pure joy with others—or savor it just for yourself.

These Vegan Mint Chocolate Oreo Cupcakes are an invitation to do just that. Embrace the process, enjoy the delicious results, and remember that making time for simple pleasures is a beautiful form of self-care.

I hope this recipe brings a little extra sweetness and a big smile to your day. If you’re looking for another delightful baking project, try these easy oil-free peanut butter chocolate chip cookies. Happy baking!