Dairy Free Oreo Cupcakes with Cookies and Cream Frosti

This recipe is amazing.  How can you ever go wrong with an Oreo and chocolate cake?  While make these be careful not to eat too many of the Oreos.

Oreo Cupcakes

Ingredients

1 package Oreo Cookies, regular size

1 package Mini Oreo Cookies, for decoration (optional)

1 package chocolate cake mix (mix according to directions on box), I used Betty Crocker Chocolate Fudge Mix

8 ounces dairy free cream cheese, room temperature, I use Tofutti

1/2 cup butter (1 stick), room temperature, I use Earth Balance

3 3/4 cups powdered sugar

1 teaspoon vanilla extract

Directions

1. Preheat oven to 350° degrees. Mix packaged cake mix according to directions (do not bake). 

2. Line cupcake tins with liner, place a regular size Oreo cookie in the bottom of each liner. 

3. Take 1/2 of remaining cookies and chop coarsely and add to cake mix. 

4 . Fill the cupcake liners. Bake according to directions on the box. 

Cookies and Cream Icing

Ingredients

8 ounces dairy free cream cheese, room temperature, I use Tofutti

1/2 cup butter (1 stick), room temperature, I use Earth Balance

3 3/4 cups powdered sugar

1 teaspoon vanilla extract

Directions

1. Cream together dairy free butter and dairy free cream cheese. 

2. Add vanilla, then add powdered sugar slowly until blended well. 

3. Chop remaining regular-sized Oreos very fine (I put the cookies in the food processor instead of trying to chop them up super fine and it worked out really well). Add to frosting. 

4. After cupcakes have cooled frost and decorate with Mini Oreos.