Cookies & Cream cupcakes

Oh Lord. Need I say more?

RECIPE
2 dl soy milk
1 tsp apple cider vinegar
1,5 dl sugar
1 dl sunflower oil
2,5 dl flour
1 dl cocoa powder
1 tsp baking powder
1 packet of crushed vegan Oreos or similar bisquits (save 1/3 for the icing)
Dash of salt
1 tsp vanilla sugar

Icing:
130 grams vegan margarine, softened
3-4 dl powdered sugar
1 tsp vanilla sugar
The 1/3 of the crushed Oreos
Half Oreo-bisquits for decorating, if you have some left

Cupcakes:
Mix together soy milk and vinegar and let it curdle for 5 minutes.
Add sugar and oil and stir well. Add the remaining ingredients.

Put cupcake liners in a cupcake pan with 12 holes. Set the oven to 350 F. Pour the batter into the liners and let them bake for 20 minutes. Let them cool completly before you decorate them with icing.

Icing:
Put everything besides the bisquits in the food processor and blen until smooth. Add the bisquits by hand and stir lightly. Use a spoon and place heavy loads for icing on each cupcake. Put half an Oreo in the cream.