Tag Archives: cupcakes

Gluten and dairy free Oreo peanut butter brownie cupcakes …

Saw them. Liked them. Made them. Chocolate cupcakes. And they’re not just chocolate cupcakes. There’s something inside them … a double stack of Oreo biscuits sandwiched together with peanut butter …


Yum! I tweaked the original recipe to make them gluten and dairy free. I used 3 different recipes to make these lovely little treats.

I’ve always said that peanut butter and chocolate is the best food combination. This recipe just takes it to a whole new level.


Let’s get baking …

Oreo and peanut butter stacks
(Recipe inspired by Picky Palate)

24 chocolate sandwich biscuits such as Oreos
1/2 cup natural peanut butter

1) Preheat oven to 180 degrees C and line a 12 muffin tin with cupcake liners.
2) Assemble the biscuit stack. The original recipe uses sandwich cookies like Oreos. I used the Woolworths Free From Creme Choc biscuits which are gluten free, dairy free, lactose free and egg free.


Stack the sandwich biscuits two by two, adding a teaspoon of peanut butter in between each and then one teaspoon on top as well until you have 12 stacks.




3) Freeze the stacked biscuits while you make the cupcake batter.

Gluten free and dairy free chocolate cupcakes
The cupcake batter is from a previous recipe that I have shared > gluten free and dairy free chocolate cupcakes.


Note: the cupcake batter recipe makes 24 cupcakes so you will have leftover batter to make extra cupcakes without the biscuits.

5) Once you’ve made the cupcake batter, divide it evenly in the muffin tin.


6) Push one cookie stack into each cupcake, peanut butter side down.


7) Bake for 15 minutes, until the cupcakes have set around the biscuits. Cool completely. 


You can top the cupcakes with a buttercream frosting or leave them as they are. I used leftover buttercream frosting [from my sister-in-law’s Oreo drip cake birthday cake made the week before].


Oreo buttercream frosting
(Recipe from Jane’s Patisserie)
300g unsalted dairy free butter, softened
650g icing sugar
154g pack Oreos (I used Woolworths Free From Creme Choc biscuits)
2 – 5 tablespoons whole milk (I used almond milk)

1) Beat the butter with an electric mixer until it is smooth and loose and then add in the icing sugar 1/3 at a time until its fully combined. Keep beating the buttercream for a few minutes so it starts to get fluffier and lighter.
2) In a food processor, blitz the packet of biscuits to a fine crumb, and add into the buttercream.
3) Beat the buttercream again till smooth, and use the milk to loosen it to a smooth consistency.




gluten free and dairy free chocolate cupcakes …

These cupcakes are the best cupcakes. Ever.

My mum was searching for a gluten free, dairy free and soy free cupcake recipe to make cupcakes for her grandson Jake’s 4th birthday.  A few family members have food intolerances. Mum found a recipe that looked okay and we made them – with fingers crossed. They turned out perfectly.

The birthday boy, Jake, is the one wearing the Batman top and cake :)

To say that these cupcakes were a hit would be an understatement. The kids (and the adults) loved them. Easily the best cupcakes they’ve had. A couple of people asked for the recipe.

This recipe is courtesy of Sarah Bakes which was adapted from The Food Network. Sarah proclaims this recipe as the best. She says “So delicate.  So divine.  The recipe is so simple.  The results are perfection every time.” She’s not wrong!

I made another batch on the weekend for Mum’s quilting class.

2 cups Sarah’s gluten free flour blend (I used gluten free self raising flour)
1 1/2 cups sugar
3/4 cups cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
1 cup milk (I used almond milk)
1 teaspoon apple cider vinegar
1/2 cup oil (I used vegetable oil)
2 eggs
1 teaspoon pure vanilla extract
1 cup fresh brewed coffee or hot water

1) Preheat the oven to 350 degrees and line 2 muffin tins with paper cupcake liners.
2) Sift together the flour, sugar, cocoa, baking soda, baking powder, and salt.

3) In bowl of an electric mixer fitted with a paddle attachment, combine the milk, oil, eggs, and vanilla.
Note: Because the mixture will eventually become runny, it’s best to use a pouring jug to combine the ingredients – it will make it easier to fill the the cupcake liners.

4) Add the flour mixture to the wet ingredients.  Mix until just combined.

5) Drizzle in coffee (or hot water) slowly, scraping the bowl while beating on low.  Batter will be thin.

6) Pour the batter into the prepared muffin tins and bake for 18-22 minutes, until a toothpick comes out clean.

7) Cool in pan for 5 minutes.  Turn them out onto a cooling rack and cool completely.

This recipe makes 24 cupcakes.

Sarah topped her cupcakes with a heavenly chocolate buttercream. I needed a dairy free and soy free alternative. Found one. And it was adapted from the Australian Women’s Weekly Children’s birthday cake book – page 2. Practically every Australian household in the 80’s had this book! It was published in 1980 and re-released in 2011. I’ve got the original – mum passed the book onto me. Lucky me! Thanks mum!

Vienna cream frosting

125g (40z) butter (I used dairy free butter)
1 1/2 cups icing sugar
2 tablespoons milk (I used water instead)

1) Have the butter and milk at room temperature.
2) Place butter in small bowl of electric mixer, beat until butter is as white as possible.
3) Gradually add about half the sifted icing sugar, beating constantly.
4) Add milk (or water) gradually, then gradually beat in the remaining icing sugar.
5) The mixture should be smooth and easy to spread with a spatula. If the mixture is too runny keep adding icing sugar until the mixture becomes thick.
Note: for these cupcakes I added a teaspoon of instant coffee to the frosting. For Jake’s birthday party, red and yellow food colouring was added.

These cupcakes are so light, moist and not too sweet. And delicious. Amazing recipe!

 “Nothing heals the soul like cupcakes … it’s God’s apology for muffins.”