Good day to all!
Since I’ve been on a bit of a baking kick lately I’ve decided to try my hand at cupcakes. I’ve had this idea for s’mores cupcakes for a while now and I was scared to execute it. I absolutely hate testing recipes and having them fail because it just seems like such a waste of food to me. I like to get things right on the first try and it’s such a huge disappointment to me if I don’t get thing right. I love to cook though, so that makes it all worth it. I know I’m not going to get it right the first try every time and experimenting with flavours and amounts is actually fun.
I think baking is a good place to start when introducing others to vegan food. Generally delicious sweets seems to surprise people and you get the “this is vegan?!” reaction. It’s also easy to dress up desserts which is inviting because they say you eat with your eyes. That’s always one way to pull people in. When I pictured these cupcakes, I knew the marshmallows would automatically make the cupcakes look cool and add that extra oomph. The cupcake itself I sweetened primarily with maple syrup but to give a slightly darker colour and made it it slightly similar to a graham cracker. I made them only slightly sweet because I don’t like an overpowering sweetness, but it also compliments the toppings you will put on. For the icing, you can simply use chocolate melted with vegan butter and let it harden on top or you can use the icing I made here. Topping it with a ton of marshmallows ups the sweetness and fits together perfectly with all the other flavours. If you’re not into the traditional s’more, or if you love it so much you just want another way to enjoy it, this cupcake should satisfy your needs.
Makes 12 cupcakes
- 1 tablespoon ground flax and 3 tablespoon water
- 1/4 cup and 2 tbsp vegan butter (soy-free if you need it)
- 2 tablespoon natural almond butter (or seed butter)
- 2 teaspoon vanilla extract
- 1/2 cup maple syrup
- 1 cup almond milk (or other non-dairy milk)
- 1 cup and 1/4 cup unbleached all-purpose flour
- 3 tablespoon tapioca starch
- 1/4 cup vegan sugar (I used Wholesome Sweetener’s Golden Cane Sugar made from evaporated cane juice)
- 1/4 teapoon salt
- 1 and 1/2 teaspoon baking soda
- 1 teaspoon baking powder
- 1/4 cup chocolate chips
- 1 tablespoon vegan butter (optional)
- as many vegan marshmallows as it takes to cover 12 cupcakes
- extra chocolate chips for topping
- 3 tablespoon vegan butter
- 1/4 cup vegan chocolate chips and 1 tablespoon vegan butter
- 1/4 cup vegan icing sugar
- 3 tablespoon cocoa powder
- 1/4 teaspoon vanilla extract
- small pinch of salt
- 2 tablespoon almond milk
- Preheat your oven to 350 F. Line your muffin tin with cupcake liners if you desire.
- In a large bowl, add the flax and water and mix until they’re combined. Let it sit while you gather your other ingredients. Add the butter, nut butter, vanilla, syrup and milk. Beat with an electric hand mixer until it is well combined.
- In another large bowl, add the flour, starch, sugar, soda, powder and salt. Whisk it all up.
- Next, pour the wet mixture over this. Give it a gentle stir just to get things wet and to make sure any of the flour poking out at the sides gets pushed down to where the majority of the mixture is. This ensures the flour will get incorporated and not stuck to the sides. Beat this with an electric hand mixer until it is combined.
- Scoop, with a spoon, a generous amount of the mixture into each cup. When they are each about half full you can melt the chocolate with the butter in the microwave for 30 seconds and stir it when you take it out to get it melted. Scoop small amounts of this (around 1 tsp each, but don’t worry about getting anything exact) into each cup.
- Add around 2 marshmallows along with this chocolate (again you can add add as much as you want this is just a guideline.) This will give you a slightly charred chocolate and marshmallows which is ideal if you want it to have a real “campfire” taste. However, if you want your chocolate a little fresher, add about a heaping 1/2 tsp of chocolate chips along with the marshmallows to the centre. Here is what this will look like:
- Next, scoop a little extra batter on top of each so all the cups are almost full. You can spread the batter over top so it covers most of the chocolate, but its’s not necessary. This should fill everything up and leave you with just enough batter to indulge in while the cupcakes bake. Don’t worry, I’ve got your back. This batter tastes like cookie dough by the way.
- Place in the oven and bake for at least 25 minutes, if you find your oven doesn’t get as hot as needed add an additional couple minutes. When you remove them they will be super soft and if you touch the top it will feel like it’s a bit wet inside but that’s fine. I urge you not to bake it too long because cake needs to be soft when it leaves the oven. This is what they will look like fresh from the oven:
- Let them cool for at least a good 10 minutes and then you can transfer them to a cooling rack if you want, or just a plate, to let them cool for longer. If you’ve followed any of my other recipes you’ll note that I’m not a huge fan of the cooling rack. I know that may be shocking for some but I hate having that extra dish and I’ve found you don’t always need it (but sometimes you do.)
- These will need to cool for at least 15 minutes, and you can make your icing/topping in the meantime. Before you decorate them, touch the top and make sure the cupcakes aren’t too hot.
If you choose to make this icing:
- You’ll want to melt your chocolate with the 1 tbsp of vegan butter in the microwave. Try 30 seconds, give it a stir, then microwave for 20 seconds more. If it’s not melted yet give it another 10 seconds.
- In a large bowl, add the melted chocolate, vegan butter, sugar, vanilla, salt, cocoa powder and almond milk. Beat this with an electric hand mixer until it is combined. This shouldn’t take long.
- This will be very drippy, but that makes it easy to spread and it gives it a nice chocolatey look. Make sure the cupcakes have cooled before you decorate them, and if you leave them out for a bit after icing (or in a tupperware container) the icing will firm up.
- Top with extra chocolate chips and as many marshmallows as you want. You can load it or leave it light, it’s really up to you.
These cupcakes are super soft and fluffy. This is exactly what I wanted when I made imagined them. In all honesty, I’m not a huge cake fan so I typically prefer cupcakes because the portion is smaller; I generally don’t like the over-saturated sweetness of typical cakes nor the texture, but the lightness and flavourful sweetness of these cupcakes definitely work for me!