Vegan s'mores cupcake recipe

Vegan, quick & easy

S'mores are usually an American campfire treat. I've never had one as we don't have them in the UK, but I've heard of them on TV shows etc, I had to bake them into cupcakes! My first thought for everything- haha!

These cupcakes are absolutely divine! The most chocolaty, moist and light cake topped with a chocolate fudge frosting with toasted marshmallows, cookie crumbles and melted dark chocolate...I need to stop drooling writing this! Plus it's all 100% vegan, yay!

Everyone who's tried one of these cakes has been more than impressed & asked for another!

I'm sure you're going to love these cakes as much as I do!

Preparation- 10 minutes
Baking time- 18-20 minutes
Makes- Around 10
Level- Easy

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Ingredients for the cupcakes

-240ml of almond milk

-1 teaspoon of apple cider vinegar

-210g of self-raising flour

-100g of golden caster sugar

-1 tablespoon of cacao powder

-1/2 teaspoon of baking powder

-1/2 teaspoon of bicarbonate of soda

-60g of coconut oil (Melted)

Ingredients for the frosting
-Vegan buttercream
+
-5 tablespoons of cocoa powder
-1 teaspoon of vanilla extract (I use vanilla bean paste)

To decorate
-Vegan marshmallows (I use Freedom Mallows)
-Digestive biscuits (You can get my recipe here)
-Dark chocolate (Melted)

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To make the cupcakes

Step 1- Preheat your oven to 180 degrees c and line a cupcake tin with cupcake cases.

Step 2- In a small bowl, combine the almond milk with the apple cider vinegar and whisk until fully combined.

Set aside for 10 minutes to curdle. This creates a vegan 'buttermilk'.

Step 3- In a large mixing bowl, sift the flour, sugar, cacao powder, baking powder and bicarbonate of soda.

Mix well to combine.

Step 4- Add the melted coconut oil to the 'buttermilk' and whisk to combine.

Step 5- Add the wet ingredients into the dry and mix until a smooth batter.

Step 6- Fill the cases 3/4 full with the delicious batter.

Make sure to tap the tins on the worktop to remove any air bubbles.
Step 7- Pop the cakes into the preheated oven and bake for 18-20 minutes.

You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.

Step 8- Place the cupcakes on a cooling rack and allow to cool fully. 

Once cool, pop them into a sealed container to keep them fresh before frosting.

Prepare your buttercream

Get my recipe here.
I added some cocoa powder to the buttercream to create a fudgey frosting and swapped the vanilla extract with vanilla bean paste for a stronger flavour. It tastes delicious! 

Step 9- Transfer the buttercream into a piping bag and snip off the tip (or use a round nozzle). Pipe bulbs of frosting onto each cupcake, top with crushed cookies, melted dark chocolate and marshmallows.
I toasted my vegan marshmallows under the grill for a few seconds to slightly crisp them off.

Serve fresh or store in a sealed container in or out of the fridge, the buttercream will firm up at room temperature. 
Best eaten within a few days.

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Holly Jade

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