When winter rolls around, my taste buds immediately crave the wonderful combination of mint, chocolate, and cream in some sort of variation. Trader Joe’s seems to come and save the day in this sort of situation (Candy Cane Jo Jo’s, especially those chocolate covered ones with peppermint bits all over). I don’t know what it is about mint in the winter, but it is down right satisfying.
I realized I hadn’t made any (vegan) cupcakes in quite awhile, and what a better opportunity to do that now with the availability of peppermint Jo Jo’s? I’ve made several variations of the cookies ‘n cream oreo in the past (peanut butter oreo, plain cookies ‘n cream, etc) but had never incorporated the candy cane oreos. So here you go.
Also, I perfected my vegan peppermint buttercream to a T. I’ve made this vegan frosting recipe for at least 5 years, and have always had trouble with adding the recommended amount of liquid soymilk–1/4 cup will water down your margarine shortening powdered sugar goodness going on. And you’ll have to add twice as much powdered sugar just to make up for it. Sometimes I swear, it’s all about luck. Sometimes no matter how careful I try to be about making the buttercream turn out with the perfect consistency, it fails me. But yesterday it didn’t. And I was very pleased.
(See some past chocolate vegan cupcake recipes: Faux Wood Coffee Chocolate Cupcakes, Lavender Chocolate Cupcakes with Orange Buttercream, Coffee Mocha Cupcakes.)
Makes 12 cupcakes
For the cupcake:
- 1 cup chocolate almond milk
- 1 teaspoon apple cider vinegar
- 3/4 cup granulated sugar
- 1/3 cup canola oil
- 1 1/2 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/3 cup cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (~10-12 cookies) peppermint/candy cane oreo’s, crushed
- Preheat oven to 350°F and line muffin pan with foil liners.
- Whisk together the almond milk and vinegar in a large bowl, and set aside for a few minutes to curdle. Add the sugar, oil, and vanilla extract to the almond milk mixture and beat till foamy.
- In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt. Add in two batches to the wet ingredients and beat till no large lumps remain. Mix in the crushed oreos.
- Pour into liners about 3/4 full. Bake 18-20 minutes, until a toothpick inserted into the center comes out clean. Transfer to cooling rack and let cool completely before frosting
For the buttercream peppermint frosting:
- 1/4 cup nonhydrogenated shortening
- 1/4 cup nonhydrogenated margarine (Earth Balance)
- 1 3/4 cup powdered sugar, sifted if clumpy
- 3/4 teaspoon peppermint extract
- 1-2 tablespoons plain almond or soy milk
- 6-8 peppermint oreos, crushed
- Beat the shortening and margarine together until well combined and fluffy.
- Add the sugar and beat for about 3 more minutes.
- Add the peppermint extract and milk, beat for another few minutes until you’ve reached the desired consistency. If too runny, add more powdered sugar. If too thick, add a bit more liquid.
- Fold in the oreos with a spatula and you are ready to frost!