Peanut Butter Chocolate & Uh-Oh Oreo

I've made regular Oreo cupcakes before, and a friend of mine loves Uh-oh Oreo's so I have him to thank for the idea. The Peanut Butter Chocolate cupcake was kind of a pain to do, only because you had to make two different cupcake batters for it. Overall I heard they both came out great.

Uh-Oh Oreo Cupcake:

1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup sugar
1/3 cup canola oil
1 teaspoon vanilla
1 cup all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt

Bake at 350 for 18-20 minutes. Take out, let cool.
Uh-Oh Oreo Frosting:

1/2 cup earth balance
1/2 cup shortening
3 1/2 cup confectioners' sugar
1 1/2 teaspoon vanilla
1/4 cup soy milk
1/3 cup cocoa powder

You're also going to need one package of Uh-Oh Oreo's for this. Finely crush up about 12 cookies in a zip lock bag. Mix the crushed cookies in with your chocolate frosting. (It can be difficult to frost your cupcakes if the cookie chunks are too big.) After frosting the cupcakes, i always cut extra Oreo's in half and put one on the top to make it look cute.
Peanut Butter Chocolate Cupcake:

Chocolate Batter:

1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup sugar
1/3 cup canola oil
1 teaspoon vanilla
1 cup all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3 cup of cocoa powder

Peanut Butter Batter:

1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup sugar
1/3 cup canola oil
1 teaspoon vanilla
1 cup all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/3-1/2 cup peanut butter (smooth or chunky)

After putting the paper liners in your cupcake tin, put one tablespoon of the chocolate and peanut butter batter in each. Take a few toothpicks and kind of mix the batter around. Make sure not to completely mix then together. Just give it a marble effect.
Bake at 350 for 18-20 minutes. Take out, let cool.
You will have a lot of extra batter, you would be able to make another dozen of these cupcakes with the extras. You might want to only do this recipe if you're planning on making 24, or if you want to put aside the extras and bake them shortly after.

Chocolate Peanut Butter Frosting:
1/2 cup earth balance
1/2 cup shortening
3 1/2 cup confectioners' sugar
1 1/2 teaspoon vanilla
1/4 cup soy milk
1/3 cup cocoa powder
1/4 cup smooth peanut butter

You can do this recipe with either plain chocolate frosting or chocolate peanut butter frosting. Frost your cupcakes with a piping bag, then sprinkle the tops with crushed peanuts.

Happy Baking!