Vegan Peanut Butter Cupcakes with a Cookie Inside!

These cupcakes were kind of an experiment.

I've always thought that these cupcakes looked spectacular so they were the inspiration you could say.

We ended up baking the cookie dough inside the cupcakes though. Raw margarine is never something I relish eating ;)

Somehow I have less of a problem with eating margarine when it's in the form of frosting. Don't try to make sense of it because I'm pretty sure it doesn't :) 

Maybe one day I'll make peace with it and make cupcakes with raw cookie dough.

Peanut Butter Cupcakes 
from Vegan Cupcakes Take Over the World 

Ingredients
3/4 cup soy milk (we used almond milk)
2 tsp apple cider vinegar 
1/2 cup peanut butter
1/3 cup canola oil
2/3 cup granulated sugar
2 Tbsp dark molasses
1 tsp vanilla extract
2 tsp ground flaxseed
1 cup plus 2 Tbsp all-purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt

Directions
1. Preheat oven to 350 F. Line muffin pan  with cupcake liners or grease with oil like we did.
2. Mix soy milk with vinegar in measuring cup and set aside to curdle.
3. In large mixing bowl, cream the PB, oil, sugar, molasses, vanilla, and ground flaxseed until well combined.
4. Sift flour, baking powder, baking soda, and salt into separate bowl and mix. Add dry ingredients to wet and mix until well combined.
5. Fill cupcake liners two-thirds full --> add one third and place cookie dough ball (recipe below) then put more batter on top. Bake for 23-26 mins. Remove from oven and transfer to cooling rack.

Cookie Dough Scoops
from Vegan Cookies Invade Your Cookie Jar

Makes a little over 2 dozen

Ingredients
1 cup dark brown sugar
2 Tbsp sugar
1/4 cup non-dairy milk
1/2 cup non-hydrogenated margarine, softened
1 1/2 tsp pure vanilla extract
1 3/4 cups all-purpose flour
1/4 tsp salt
1 1/4 cups chocolate chips 

1. In large mixing bowl add sugars and milk, use electric beaters to mix until sugars are moistened. Beat in margarine and vanilla, creaming the mixture until combined. Add flour and salt and beat to form a soft, fluffy dough. Use rubber spatula to mix in chocolate chips.
2. Place a sheet of waxed paper onto a baking sheet or cutting board that will fit into your freezer (we used a plastic container). Scoop into balls - whatever size you'd like- and place onto wax paper. We used a teaspoon. Freeze for an hour or until firm. Store extras loosely covered in freezer.


Ganache
from Vegan Cupcakes Take Over the World

Ingredients
1/4 cup soy milk (we used almond)
4 ounces semisweet chocolate, chopped
2 Tbsp pure maple syrup

Directions
Bring milk to boil in small saucepan. Immediately remove from heat and add chocolate and maple syrup. Use rubber heatproof spatula to mix the chocolate until it is fully heated and smooth. Set aside at room temp until ready to use.

Don't judge the ganache by our photos. It only look crusty her because this cupcake was a few days old by the time we photographed it :P