Vegan Red Velvet Cupcakes Stuffed with Oreos & Peanut Butter

Nash Ruin at The Vulgar Chef crafted these creative cupcakes only to leave us wanting more.  Note that the original recipe is void of the asterisks below.

The recipe is simple as f*ck. Drop a little red velvet mix in a muffin a** pan…plop some Oreos smothered with peanut butter on the mixture, cover the Oreos with more red velvet f*ck mixture…and bake that sh*t.

Now what?

Well my crazy brain thought, why not veganize and healthify them?  So that’s exactly what we did!  We recreated a masterpiece!  What was once an overly caloric, diet wrecking, cavity causing, diabetic nightmare, we whipped into something I could almost consider semi-healthy.  I’m actually very impressed.

I found a phenomenal vegan red velvet cupcake recipe at The Stylist Quo, which I used as a baseline to craft our healthified version.  We swapped the white flour for wheat flour and sugar for Truvia (and made a few other little tweaks here and there).  We then added Newman’s Own 100% Organic Newman-O’s Oreos and a natural, no sugar added, non-gmo organic peanut butter for the filling.  So now can you see why I was impressed?

The result… PERFECTION!

Vegan Red Velvet Cupcakes Stuffed with Oreos & Peanut Butter

Serves: 24 medium sized cupcakes
We recreated what was once an overly caloric, diet wrecking, cavity causing, diabetic nightmare into something unimaginable – veganized and healthified red velvet cupcakes stuffed with Oreos and peanut butter!


  • 1 cup unsweetened almond milk (can be replaced with any milk of choice)
  • 1 teaspoon apple cider vinegar
  • 1 1/4 cups all-purpose flour (we used King Arthur’s 100% Organic Unbleached Wheat Flour)
  • 1/2 cup Truvia (can be replaced with equal parts Stevia/Erythritol or 1 1/3 cups sugar)
  • 3 tablespoons cacao powder (we used Hershey’s Cocoa 100% Cacao Natural Unsweetened)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup vegetable oil or mashed banana (we used extra light olive oil)
  • 2 tablespoons red food coloring or beet juice (we used red food coloring)
  • 2 1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 2 16 oz. packages Newman’s Own Newman-O’s Organic Oreos (64 cookies)
  • 1 small jar of natural peanut butter (can be replaced with any nut butter of choice)


  1. Preheat over to 350 degrees Fahrenheit.
  2. Grease 2 medium sized cupcake/muffin tins with cooking spray. Each cupcake will have 2 Oreos inside so the maximum number of cupcakes you can make with each package of Newman-O’s is 16. You will need to purchase 2 packages of Newman-O’s to make 24 cupcakes. Refer to note below recipe.
  3. In a small bowl, whisk together almond milk and apple cider vinegar. Whisk until the milk starts to bubble/foam. You are doing this to curdle the milk, which is a common practice in baking. Set mixture aside for 5-10 minutes.
  4. In a large mixing bowl, sift flour, Truvia, cocoa powder, baking powder, baking soda, and salt.
  5. Add the oil, food coloring, vanilla extract, and almond extract to the milk/vinegar bowl. Briskly whisk to combine.
  6. In batches, pour wet ingredients into dry ingredients. I like to pour one-third of the wet mixture into the dry mixture and mix, then another one-third, and then the final one-third. Mix until there are no lumps but be careful not to over mix the batter. The batter will appear very liquid-y (that is okay).
  7. Pour enough batter into each cupcake/muffin tin just to cover the bottom of the pan.
  8. Add the Oreos and peanut butter to the cupcake/muffin tins. To do this, I suggest taking 1 Oreo, plopping a glob of peanut butter on top, and then adding another Oreo to make a beautiful Oreo peanut butter sandwich. We even added peanut butter to the tops of some of our sandwiches but felt it was a little unnecessary. Feel free to have fun with this part. You can’t mess it up. Once you have made your Oreo peanut butter sandwiches, put one in each cupcake/muffin tin. You do not need to push the sandwiches down into the batter.
  9. Fill the cupcake/muffin tins with the remaining batter, about two-thirds full (or just enough to cover the Oreo). The cupcakes will rise, so we don’t want them overflowing out of the pan.
  10. Place cupcake/muffin tins in the preheated oven and cook 15-20 minutes. You will know that the cupcakes are done when you can insert a wooden toothpick into the cupcake without residue or crumbs sticking to the toothpick. Be careful when you stick the toothpick in because you will want to avoid the Oreo section of the cupcake. Our large cupcakes took 19 minutes to cook and our minis took 12 minutes to cook.
  11. Once complete, remove baking tins from oven and let cool at least 5 minutes prior to removing cupcakes. Remove cupcakes and let cool on a cooling rack or tray before serving/storing. Cupcakes can be stored in a Tupperware at room temperature for several days (but you will eat them much faster than that).
  12. Ta da! You are now a gourmet pastry chef!


We purchased only 1 package of Newman-O’s and taste tasted some during the cooking process so we only made 1 tray of cupcakes (12 cupcakes). With the extra Oreos and batter, we greased 2 mini muffin trays and made 20 mini cupcakes with crushed Oreos inside of those (so yummy but the big ones were better). In the future, I would suggest buying 2 packages of Oreos and baking 24 medium-sized cupcakes.

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