Vegan Oreo Cupcakes

For the cupcakes:

• 280 ml soy milk (1 cup + 2 tablespoons)
• 1 Teaspoon apple cider vinegar (sub for white vinegar or lemon juice)
• 200 g self-raising flour (1+½ cups)
• ½ Teaspoon baking soda
• 4 Tablespoons cocoa powder unsweetened
• 200 g caster sugar (1 cup)
• 6 Tablespoons vegetable oil
• 2 Teaspoons vanilla extract
• 15 Oreo cookies standard-sized, crushed into small chunks

For the frosting:

• 500 g icing sugar (5 cups)
• 150 g Dairy-free margarine (½ cup + 2 tbsp)
• 1 Teaspoon vanilla extract

To top (optional):

• 12 Oreo cookie sub for standard sized cookies cut in half, mini size