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
- Preheat your oven to 180°C (350°F) and line a cupcake pan with liners.
- In a mixing bowl, combine dairy-free milk and apple cider vinegar; let it sit for a few minutes.
- In another bowl, whisk together self-raising flour, cocoa powder, caster sugar, baking powder, and bicarbonate of soda.
- Add sunflower oil to the milk mixture, then combine with dry ingredients until just mixed.
- Fill cupcake liners two-thirds full and bake for 20-25 minutes; cool on a wire rack.
- For frosting, beat dairy-free block butter and icing sugar until creamy; gradually add aquafaba until fluffy.
- Frost cooled cupcakes and decorate with ground Oreo crumbs, melted dairy-free dark chocolate, white chocolate buttons as eyes, and half Oreo cookies as wings.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 18g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg