Vegan Mint Chocolate Oreo Cupcakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Soft, fluffy cupcakes infused with mint and chocolate, topped with dairy-free frosting. Vibrant and celebratory, these work for any occasion and suit dietary restrictions without sacrifice.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 cup unsweetened almond milk
- 1/2 tablespoon apple cider vinegar
- 1/3 cup canola oil (or coconut oil melted)
- 3/4 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon peppermint extract
- 1 1/2 cups all purpose flour
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 8 mint oreos, chopped into pieces
- 1/2 cup earth balance vegan butter
- 1/2 cup non-hydrogenated vegan shortening*
- 2 1/2-3 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 1/4 cup non-dairy chocolate chips, melted and slightly cooled
- 1 teaspoon peppermint extract
- 2-4 tablespoons unsweetened almond milk
- 12 whole mint oreos, optional for topping
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 20m
- Sodium
- 262mg
- Total sugar
- 45g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 190mg
- Calcium
- 52mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 262MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.