You know, I don’t care one bit if the cupcake craze is on a decline. I’ll always love cupcakes. I mean, hello! It’s PORTABLE CAKE, people! What’s not to love?! While I may not make cupcakes as often as I used to (that might be due to the fact that I would like my pants to fit!), they’ll always hold a special place in my heart. Mmmmm. Love me some cupcakes!
I’m not sure if you heard, but Oreo recently released a new limited edition flavor. I know, I know. Oreos are NOT healthy, but they ARE vegan, so we splurge every now and again! The new flavor REALLY made me seek them out. Reese’s Peanut Butter Cup!! I mean…
Well, needless to say, these Oreos are definitely my favorite. Nick’s too – the peanut butter lover in our house! Nothing pairs better than chocolate and peanut butter, so I decided to make a cupcakes with a secret Oreo surprise. I probably don’t need to tell you how awesome they are!
Oreo Surprise Cupcakes
(recipes adapted from Vegan Cupcakes Take Over the World)
1 cup unsweetened almond milk
1 tsp apple cider vinegar
3/4 cup evaporated cane juice
1/3 cup canola oil
2 tsp pure vanilla extract
1 cup unbleached all-purpose flour
1/3 cup unsweetened cocoa powder
3/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp kosher salt
12 Reese’s Peanut Butter Cup Oreos (or regular Oreos)
Preheat oven to 350 degrees. Line a cupcake/muffin pan with liners and place one Oreo in the bottom of each liner.
Whisk together almond milk and apple cider vinegar and set aside for a few minutes. Beat together sugar, oil, vanilla extract and almond milk mixture until foamy. In a separate bowl sift together flour, cocoa powder, baking soda, baking powder and kosher salt. Add to the liquid mixture in 2 batches, mixing well after each addition. Mix until only a few tiny lumps remain. Pour into prepared liners until they are just about full.
Bake for 18-20 minutes, checking after 18. (mine took the full 20 minutes). Let stand in the pan for about 5 minutes after removing from the oven. Then cool completely on a wire rack.
1/4 cup earth balance, softened
2 T vegan shortening
1/3 cup creamy peanut butter
3 tsp pure vanilla extract
1 1/4 sifted powdered sugar
Beat together earth balance and shortening until smooth and creamy. Add peanut butter and vanilla and beat for 2-3 minutes. Add in sifted powdered sugar and beat until well combined. If you find that the frosting is a little too thick for your liking, add in a little bit of almond milk to thin it to your desired consistency.
Frost cupcakes and dig in!