S’Mores Cupcakes

I’ve been on a bit of a S’mores kick lately. Which is kind of funny, because I don’t particularly care for S’mores!

But lately, whether it be my favorite Glo bar,

Aren’t they so tiny and cute? The frosting and graham cracker crumbs combination is especially delicious! The only change I would make in the future is to add a little cocoa powder or a few more chocolate chips. The marshmallow and graham cracker flavors really shone through, but the chocolate was a little faint.

These can easily be made vegan, by using vegan graham crackers, chocolate, and marshmallows, in addition to the milk and butter substitutes listed.

If you don’t have a mini muffin tin, I’m sure you could double this recipe to make 12 regular-sized cupcakes. Just be aware that this will make the baking time longer, but i don’t know what it will be exactly!

Mini S’Mores Cupcakes

Inspired by Jessica’s Cookie & Cream Cupcakes

Makes 12 mini cupcakes

For the Cupcakes:

4 T. canola or other vegetable oil

1/2 c. turbinado sugar

1 flax ‘egg’ (1 T. ground flax + 3 T. water)

1 tsp. vanilla

1/2 tsp. baking powder

1/4 c. milk or milk substitute

3/4 c. whole wheat flour

1/2 c. graham cracker crumbs

1/4 c. mini marshmallows

3 T. chocolate chips

For the Frosting:

3/4 c. powdered sugar

1/4 stick butter or vegan margarine

4 T. milk or milk substitute

1/4 c. mini marshmallows

3 T. chocolate chips

2 tsp. lemon juice

2 tsp. vanilla

Topping:

Graham crackers for sprinkling

To make the cupcakes, preheat the oven to 350* F. Mix the oil, sugar, ‘egg,’ vanilla, baking powder, ‘milk,’ and flour in a large bowl until completely blended. Add the graham cracker crumbs, marshmallows, and chocolate chips. Stir until mixed evenly.

Grease a mini muffin tin, and distribute batter evenly among the cups. Try to make sure the marshmallows aren’t sitting on the very top edge, because they will melt onto the pan, instead of into the cupcake.

Bake for 14-16 minutes, or until a toothpick poked into one of the middle cupcakes comes out clean. Allow to cool completely before removing from the pan and frosting.

To make the frosting, beat the ‘milk,’ ‘butter,’ and 1/3 of the sugar on high until creamy. Slowly add the rest of the sugar, beating in between additions so that the sugar doesn’t puff up into the air. Add the remaining ingredients, and beat until fully incorporated.

Spread the frosting on the cooled cupcakes, then sprinkle with graham cracker crumbs.

Enjoy!

Tagged as: Recipe, Vegan