S'mores Cupcakes
These S'more Cupcakes are perfect for any season! Whether it's cold outside and you want some s'mores but can't use your fire-pit, or it's summer and you just don't want all the smoke, these cupcakes will combine your favorite part of the s'mores. And they're vegan! Your guests will never know. That is until you tell them after they've tried a bite. Anyone else do that? Anyway, let's get down to the exciting part. The recipe and pictures!
|
Total Prep Time: About 20 min
Total Bake Time: About 30 min Oven Temp: 350 F Makes: 12 cupcakes |
Ingredients
"Graham Cracker" Crust - This isn't made with real graham crackers because they have honey in them. I think the cupcakes would be better with a graham cracker crust. However, they're still yummy this way! If you try it with a graham cracker crust let me know how it is in the comments! :) This recipe is adapted from the "World's Easiest Pie Crust" from Food.com. Note that this recipe will make more than enough for the crust.
Classic Chocolate Cupcake
Marshmallow Topping
"Graham Cracker" Crust - This isn't made with real graham crackers because they have honey in them. I think the cupcakes would be better with a graham cracker crust. However, they're still yummy this way! If you try it with a graham cracker crust let me know how it is in the comments! :) This recipe is adapted from the "World's Easiest Pie Crust" from Food.com. Note that this recipe will make more than enough for the crust.
- 1 1/2 cups all purpose flour
- 1/2 tsp salt
- 2 tbsp sugar
- 1/2 cup oil
- 2 tbsp soymilk
Classic Chocolate Cupcake
- 1 cup Soy Milk or Almond Milk
- 1 tsp apple cider vinegar
- 1 cup sugar
- 1/2 cup canola oil
- 2 tsp vanilla
- 1 cup all purpose flour
- 1/2 cup cocoa powder
- 3/4 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
Marshmallow Topping
- Marshmallows (I love Dandie's Vegan Marshmallows)
Directions
Preheat the oven to 350 F. Line a cupcake tin with cupcake wrappers. For this recipe I think it would be best to use the silicon cupcake liners because it makes it easier to pop the cupcake out. If you don't have any just use regular cupcake liners. If you want to be able to pop them out and put them in new liners so they look nicer go ahead and spray the cupcake liners. If not, don't worry about it.
"Graham Cracker" Crust
Combine the dry ingredients and then mix in the soymilk with a fork. Press the crust into the cupcake liners. Be sure to coat all up along the sides as well as firmly into the bottom. See the photos below for examples. Bake in the oven for about 8 minutes. While they are baking make the Classic Chocolate Cupcakes.
Classic Chocolate Cupcakes
Preheat over to 350 F. Mix your milk and apple cider vinegar together and set aside to curdle. Mix your sugar, oil, and vanilla together in a large mixing bowl. Add flour, cocoa, baking soda and baking powder. Mix together. Before filling the crust push them down. After baking they will seem fluffy. I used a ladle to push the crust flat. Fill the cupcake liner + crust fairly full. As you can see in one of the pictures below I filled most of them nearly to the top but one I filled a little too full. As it turned out, the one that overflowed a little actually looked nicer after it was baked. Bake the cupcakes for about 14 minutes. Take them out of the oven and let them cool for about ten minutes.
Marshmallow Topping
After the cupcakes have cooled for about ten minutes set the marshmallows on top. Place the marshmallow so one of the circular sides is on the cupcake. Place the cupcakes back in the oven. Depending on the type of marshmallows the cook time will be different. Keep a careful eye on the marshmallows so they don't catch on fire or overcook. They are ready to take out of the oven when they get huge (like about the size of a child's fist) and look like they might explode. I was disappointed I didn't get a picture of them like this as after just a few minutes they will shrink down.
I think these taste better the second day. Let me know what you guys think of the recipe and thanks for visiting Alysa's Cupcakerie!
Preheat the oven to 350 F. Line a cupcake tin with cupcake wrappers. For this recipe I think it would be best to use the silicon cupcake liners because it makes it easier to pop the cupcake out. If you don't have any just use regular cupcake liners. If you want to be able to pop them out and put them in new liners so they look nicer go ahead and spray the cupcake liners. If not, don't worry about it.
"Graham Cracker" Crust
Combine the dry ingredients and then mix in the soymilk with a fork. Press the crust into the cupcake liners. Be sure to coat all up along the sides as well as firmly into the bottom. See the photos below for examples. Bake in the oven for about 8 minutes. While they are baking make the Classic Chocolate Cupcakes.
Classic Chocolate Cupcakes
Preheat over to 350 F. Mix your milk and apple cider vinegar together and set aside to curdle. Mix your sugar, oil, and vanilla together in a large mixing bowl. Add flour, cocoa, baking soda and baking powder. Mix together. Before filling the crust push them down. After baking they will seem fluffy. I used a ladle to push the crust flat. Fill the cupcake liner + crust fairly full. As you can see in one of the pictures below I filled most of them nearly to the top but one I filled a little too full. As it turned out, the one that overflowed a little actually looked nicer after it was baked. Bake the cupcakes for about 14 minutes. Take them out of the oven and let them cool for about ten minutes.
Marshmallow Topping
After the cupcakes have cooled for about ten minutes set the marshmallows on top. Place the marshmallow so one of the circular sides is on the cupcake. Place the cupcakes back in the oven. Depending on the type of marshmallows the cook time will be different. Keep a careful eye on the marshmallows so they don't catch on fire or overcook. They are ready to take out of the oven when they get huge (like about the size of a child's fist) and look like they might explode. I was disappointed I didn't get a picture of them like this as after just a few minutes they will shrink down.
I think these taste better the second day. Let me know what you guys think of the recipe and thanks for visiting Alysa's Cupcakerie!
|
|
