Mint Chocolate Oreo Cupcakes
Egg-free and dairy-free Mint Chocolate Oreo Cupcakes with green frosting and chocolate chip decoration—delicious and visually stunning! Perfect for special occasions or just because.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cupcakefanatic.com.
Cooking tools:
- Stand mixer
- Sifter
- Piping bag
- Cooling rack
- Muffin tin
- Cupcake liner
- Oven
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Whisk
- Measuring cup
- Measuring spoon
- Zip-top bag
Ingredients
- 1 cup soy milk
- 1 tsp. apple cider vinegar
- 3/4 cup sugar
- 1/3 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/3 cup cocoa
- 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/2 teaspoon salt
- About 10 Mint Oreos, chopped
- 1/2 cup non-hydrogenated margerine (I used Earth Balance)
- 1/2 cup non-hydrogenated shortening (I used Spectrum Organics)
- 3 cups powdered sugar (I used Wholesome Sweeteners)
- 1 teaspoon vanilla extract
- 1 teaspoon mint extract
- A few drops of green gel food coloring
- 3 tablespoons soymilk
- 1/3 cup vegan chocolate chips (such as Ghirardelli Semi-Sweet or 365 brand)
- 6 Mint Oreos, cut in half
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