Because sometimes, life requires cupcakes. Need I say more? These Vegan Mint Chocolate Oreo Cupcakes are anything but health food, so if that’s what your looking for, make sure to check out my recipes page for ideas. I have a lot of them, but I’m of the mindset that occasionally treats are okay, even if they don’t offer any nutritional value. That’s what this is! I am SUCH a huge lover of all things mint, especially chocolate + mint. I can’t get enough. So with St. Patrick’s Day coming up, I knew I had to come up with some sort of chocolate mint recipe. My kids said a big “YES!” to my cupcake idea, so this recipe was born! I had so much fun making these cupcakes a few weeks ago. I hope you love them!
A few things you should know about these cupcakes:
The frosting is made half and half with earth balance and non-hydrogenated vegan shortening. You can use all earth balance if you want. I’m not a big fan of shortening but it makes for really pretty cupcakes, and the frosting will pipe a lot better with it. For a lighter frosting option, use the recipe for Cashew Vanilla Frosting in this recipe, and add a little peppermint extract. If you want to make them really pretty, use pastry bags with different cupcake tips. I literally found a kit on sale for $1.49 at Target a few weeks ago! For the oil in the cupcakes, you can use canola oil, melted earth balance or melted coconut oil. If you use coconut oil, make sure to warm your almond milk slightly.
I think these just may be the most delicious cupcakes I’ve ever tasted, so I hope you enjoy them too!
If you make this recipe, let me know how it goes! Rate it, leave a comment and tag a photo @nora_cooks_vegan on Instagram. Enjoy! Recipe inspired by The Cake Merchant.
