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You'll never look at an Oreo the same again once you indulge in these velvety, chocolatey cupcakes. They deliver every bit of sweet satisfaction that their name suggests -- and more!

You will need

Serves 10

  • 1 cup self-raising flour
  • 1 cup caster sugar
  • 1/3 cup cocoa powder
  • 1/2 cup soy milk (or any plant-based milk)
  • 1/4 cup olive oil
  • 75g silken tofu, pureed
  • 1/2 cup boiling water

For the cookies and cream icing:

  • 200g dairy-free spread
  • 350g icing sugar
  • A few drops of cookies and cream essence (available at cake stores but can also be substituted for vanilla essence)
  • 1 x 130g packet of Oreos, use a food processor to crush to a fine crumb

To decorate:

  • Mini Oreos
  • Dark chocolate, melted

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Directions

15 mins to prep

15 mins to cook

  1. Step 1

    Pre-heat oven to 180°C. Line a cupcake tray with patty pans and set aside.

  2. Step 2

    Add flour, sugar and cocoa powder into a large mixing bowl. Mix to combine, and then set aside.

  3. Step 3

    In a separate bowl, add milk, oil and tofu and whisk to combine.

  4. Step 4

    Pour wet ingredients into dry ingredients and gently fold to combine.

  5. Step 5

    Slowly pour boiling water into the mixture and whisk gently to combine.

  6. Step 6

    Pour batter into patty pans (only fill about half way as they will rise). Using a pouring jug makes this process a lot easier as the mixture is quite wet.

  7. Step 7

    Bake for 10–15 minutes or until a skewer inserted into the centre comes out clean. Set aside to cool.

  8. Step 8

    Meanwhile, to prepare the icing, add dairy-free spread to a stand mixer with a paddle attachment and beat for 4–5 minutes or until pale and fluffy.

  9. Step 9

    Add icing sugar slowly and beat again until smooth. Then add cookies and cream essence.

  10. Step 10

    Remove bowl from mixer and gently fold through crushed Oreo crumbs.

  11. Step 11

    Spoon the frosting mixture into a piping bag with an ice cream nozzle. Pipe on cupcakes and decorate with a mini Oreo and a drizzle of dark chocolate.

Recipe: Monica Mignone