Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners. This ensures easy removal and keeps your cupcakes from sticking.

In a separate bowl, mix the almond milk, vegetable oil, apple cider vinegar, and vanilla extract. The vinegar will react with the baking soda to help the cupcakes rise and become fluffy.

Slowly pour the wet ingredients into the dry ingredients. Stir gently with a spatula or whisk until just combined. Avoid overmixing, as this can make the cupcakes dense instead of light and tender.

Once combined, fold in the chopped Oreo cookies. This adds texture and bursts of cookies-and-cream flavor throughout each bite.

Divide the batter evenly among the cupcake liners, filling each about ¾ full. This gives them room to rise without overflowing.

Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

Remove the cupcakes from the oven and let them cool in the pan for about 5 minutes. Then transfer them to a cooling rack. It’s important they cool completely before frosting, or the frosting will melt.

Fold in the finely crushed Oreo cookies to create a cookies-and-cream frosting.

Once the cupcakes are completely cool, frost them using a knife or a piping bag for a more decorative look. For extra flair, top each cupcake with half an Oreo cookie or cookie crumbs.