Super moist mint chocolate cupcakes with fluffy chocolate-mint frosting and an Oreo on top — perfect for chocolate mint and Oreo lovers. Dairy-free and vegan.
Sometimes life simply calls for cupcakes. These Vegan Mint Chocolate Oreo Cupcakes are indulgent, festive, and made without dairy — ideal for St. Patrick’s Day, Christmas, or any time you want a minty chocolate treat.
I’m a huge fan of chocolate and mint together, so I developed this recipe with that classic combo in mind. The cupcakes are rich and tender, studded with chopped mint Oreos, and finished with a silky chocolate-mint frosting. If you prefer lighter desserts, check other recipes, but if you want to make an unapologetic treat, these deliver.
Notes about these cupcakes
- The frosting uses a combination of vegan butter (Earth Balance) and non-hydrogenated vegan shortening to create a stable, pipe-able texture. You can substitute all vegan butter if you prefer a softer frosting, or use an oil-free cashew-vanilla frosting with a touch of peppermint for a lighter option.
- To pipe attractive swirls, use pastry bags and different tips. A simple piping kit works great and makes decorating quick and fun.
- The recipe allows flexibility for the oil: use canola oil, melted Earth Balance, or melted coconut oil. If you choose coconut oil, warm the almond milk slightly so the oil doesn’t solidify when mixed.
I think these may be some of the most irresistible cupcakes I’ve made — I hope you love them as much as my family did.
If you make these, please rate the recipe, leave a comment, and tag a photo @nora_cooks_vegan on Instagram. Enjoy!
Vegan Mint Chocolate Oreo Cupcakes
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Ingredients
Cupcakes:
- 1 cup unsweetened almond milk
- 1/2 tablespoon apple cider vinegar
- 1/3 cup canola oil (or melted coconut oil)
- 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
Frosting:
- 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 cooled
- 1 teaspoon pure vanilla extract
- 1 teaspoon peppermint extract
- 2-4 tablespoons unsweetened almond milk
For decorating:
- 12 whole mint Oreos (optional)
Instructions
For the Cupcakes:
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Preheat the oven to 350°F and line a 12-cup cupcake pan with paper liners.
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In a large bowl, combine the almond milk and apple cider vinegar and let sit 1–2 minutes to curdle.
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Whisk in the oil, sugar, vanilla, and peppermint extract until smooth.
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In a separate bowl, sift together the flour, cocoa powder, baking soda, and salt.
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Add the dry ingredients to the wet in batches, mixing after each addition until combined. A wooden spoon or electric mixer works fine.
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Fold in the chopped Oreos gently, then divide the batter evenly among the lined cups.
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Bake 20–22 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before frosting.
For the Frosting:
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Beat the Earth Balance and vegan shortening on medium speed until light and fluffy.
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Melt the non-dairy chocolate chips in short intervals, stirring between each, then let cool slightly.
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Add the powdered sugar and cocoa powder and beat on low, then increase to medium. Mix in the melted chocolate and extracts.
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Add almond milk a tablespoon at a time until the frosting is thick but pipe-able.
To Finish:
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Pipe the frosting onto the cooled cupcakes and top each with a whole Oreo or a cookie half.
Notes
- Use canola oil, melted Earth Balance, or melted coconut oil. If using coconut oil, warm the almond milk slightly so the oil stays liquid while mixing.
- Non-hydrogenated vegan shortening helps the frosting hold its shape; Spectrum is one option. You can omit shortening and use only vegan butter if you prefer a softer frosting.
Nutrition
Recipe inspired by The Cake Merchant.