Make your own egg replacement by mixing ground flaxseeds with 3 tbsp warm water in a small bowl. Set aside.

Preheat the oven to 350 °F (180 °C) and line a cupcake tray with liners. Place a whole oreo cookie into each liner.

In a large mixing bowl, combine all dry ingredients for the batter: flour, cocoa powder, sugar, salt and baking powder.

Add canola oil, soy milk, vanilla, vinegar and flax egg and mix with a spoon until well combined. Don’t overmix!

Divide your batter evenly between the cupcake liners on top of the Oreo cookie. Place in the oven and bake for 22 minutes.

Once the cupcakes are done, remove them from the oven and let them cool completely.

Meanwhile, make the frosting by creaming the butter with a handheld electric mixer in a large bowl.

Beat until smooth and fluffy, then gradually add powdered sugar and cocoa powder. Mix until just combined, then add soy milk and vanilla extract.

Keep mixing until everything is well combined, adding more milk if needed.

Pipe the chocolate frosting onto the cool cupcakes. Crush 3 Oreo cookies and sprinkle frosting with crumbs for a nice finish!