You know how they say that you should never go to the grocery store when you’re hungry? I don’t know who they are, but apparently, they knew what they were talking about. Chocolate and mint are one of my favorite flavor combinations, so when Christmas time comes around, my will power at the grocery store is almost non-existant. Needless to say, I walked out of  there with a package of Cool Mint Oreos. I’m not usually a big fan of pre-packaged cookies, but I’m not going to specify how many of these I ate in the car on the way home. Whatever was left got turned into these cupcakes.

In order to get the frosting to match the Oreo filling, I used a couple of drops of Americolor Leaf Green food coloring. I didn’t want to taint the pretty frosting with cookie pieces, so I mixed pieces of the cookies into the batter.

I used a no fuss one bowl chocolate cupcake recipe. It makes a lighter cupcake, which is a nice contrast to the crunchy cookie pieces. These cupcakes are egg and dairy free. I used organic unrefined sugar in the cupcakes. However, the Oreos contain refined sugar, so depending on your stance on sugar, these can be considered vegan.

After all of the comments I have received, I am no longer saying these are vegan. I will say that the cupcakes themselves are vegan (yes, there is such a thing as vegan powdered sugar). As for the oreos, that’s up to you to decide. You could always use Newman O’s instead, or if you wanted to be really sure, just make your own.

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