How to make Vegan Cookies and Cream Cupcakes recipe

Preheat oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the vegan butter, almond milk, and vegan chocolate chips until combined.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the granulated sugar, light brown sugar, and vanilla extract to the wet ingredients and mix until combined.
Add the wet ingredients to the dry ingredients and mix until just combined.
Divide the batter evenly among the cupcake liners, filling each one about 3/4 full.
Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let cool completely before frosting.
To make the frosting, beat together the vegan cream cheese, vegan butter, powdered sugar, and vanilla extract until light and fluffy.
Fold in the vegan Oreo cookies.
Frost the cooled cupcakes and top with a vegan Oreo cookie.