Vegan Oreo Bat Cupcakes

Directions

1. Melt the dark chocolate in a heatproof bowl set over a saucepan of simmering water (bain-marie). Stir until smooth.
2. Carefully cut half the Oreo cookies in half at the cream line, then separate the halves. Cut the remaining Oreos straight through the middle to create small wings.
3. Use a bit of melted chocolate to glue two wings onto one Oreo half, then sandwich with another whole Oreo half. The chocolate will hold them together when set.
4. Spoon a little melted chocolate over each Oreo bat, covering it completely. Set on parchment paper and freeze until firm.
5. Gently press two white chocolate button eyes onto each bat, adding a tiny dot of dark chocolate in the center. Keep chilled.
6. Store finished bats in an airtight container in the fridge.
7. Preheat oven to 180°C fan. Line two cupcake tins with paper cases.
8. In a small bowl, whisk together dairy-free milk and apple cider vinegar until combined.
9. In a large bowl, sift together self-raising flour, cocoa powder, caster sugar, baking powder, and bicarbonate of soda. Mix well.
10. Add sunflower oil to the milk mixture and whisk to combine.
11. Pour the wet ingredients into the dry and stir until a smooth batter forms.
12. Fill each cupcake case about three-quarters full. Tap the tins on the counter to remove air bubbles.
13. Bake for 18–20 minutes, until a skewer inserted comes out clean and the tops spring back. Transfer to a wire rack to cool completely.
14. In a large bowl, beat dairy-free butter until creamy. Sift in icing sugar and beat to combine.
15. Pour in aquafaba and whip for 5–8 minutes until light and fluffy. The buttercream should be thick and silky; adjust with extra butter or aquafaba if needed.
16. Fold in the ground Oreo crumbs.
17. Transfer buttercream to a piping bag fitted with a large star tip. Pipe a swirl on each cooled cupcake and sprinkle with extra Oreo crumbs.
18. Place an Oreo bat on top of each cupcake.
19. Serve and enjoy!