I am not gonna lie. I love s’mores. Like they are 1,000% one of my biggest weakness and I will never turn one down.
That being said, It is not always convenient or possible to light up a roaring fire to make some vegan s’mores.
Well, now you don’t have to! Because now you can just bake all of that goodness into a vegan s’more cupcake, no campfire required!! No more hunting for vegan marshmallows either!
I saw a reicpe for a non vegan versions and thought how brilliant….but how do I make them vegan?!?!
The original recipe made a homemade marshmallow topping that wasn’t anywhere near vegan!
But we love to make vegan sweet aquafaba whip in our house for all kinds of recipes and I knew it would work perfectly for this recipe as well.
It’s light, sweet, sticky, fluffy and toasts up beautifully!! Oh and most importantly it is delicious. It’s also super easy and cheap to make! No need for an actual marshmallow here!!
The cupcakes are actually made with crushed up graham crackers and are topped with the perfect amount of easy vegan chocolate ganache!
These vegan s’more cupcakes have a few extra steps but overall are really pretty easy, and are so fun and super delicious!
Don't let the aquafaba whip intimidate you if you have never made it before. It is so easy to make! Once you start making it, I promise you will find so many reasons to make it over and over and over again!!!
So when you are craving s’mores but can’t light up a fire, try baking up a batch of these vegan s’more cupcakes instead! I think it will satisfy your craving and then some!
INGREDIENTS:
GRAHAM CUPCAKES:
1 sleeve vegan graham crackers
1 cup all purpose flour
1 and 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground cinnamon
3/4 cups vegan butter
1 cup sugar
2 starch eggs (2 tablespoons corn or tapioca starch plus 6 tablespoons water)
1 teaspoon vanilla extract
1/2 cup plant milk plus 1 teaspoon apple cider vinegar
1 batch sweet aquafaba whip
VEGAN GANACHE:
1 cup vegan chocolate chips or chopped vegan chocolate
2/3 cup canned full fat coconut milk
2 teaspoons light corn syrup
INSTRUCTIONS:
You will need a 12 cup muffin tin for this recipe
Preheat oven to 350 degrees
Begin by crushing up the sleeve of graham crackers in a food processor or blender until they are completely broken down into a fine crumb.
Prepare your starch eggs by whisking together the starch and water, and set aside.
Prepare the ganache by heating the coconut milk in a medium sized pan over medium heat. Once the milk comes to a boil, add the chocolate and corn syrup. Remove from heat and mix in the chocolate until it is creamy and smooth. Transfer to a glass bowl and pop the ganache in the fridge while you prepare the cupcakes. Check on the chocolate periodically to see that it is thickening. Once it is a thick but a spreadable consistency, remove from the fridge and allow it to sit out at room temperature. It will harden completely if left in the fridge too long, and if that happens just pop it in the microwave for 15 second intervals, stirring well until it is back to a spreadable consistency.
In a large bowl whisk together the graham cracker, flour, salt, cinnamon, baking powder and baking soda.
In a separate bowl using an electric hand mixer, or in the bowl of a stand mixer, cream the butter and sugar until light a fluffy. This should only take a minute or two. Beat in the starch egg mixture. Add the vanilla.
Mix the vinegar into the milk and let it sit for a minute, until it begins to curdle. (we are making a vegan butter milk alternative)
Add the dry mixture and milk to the butter and sugar mixture, adding first a little dry mixture, then a little milk, alternating between the two, and mixing just until everything is well incorporated.
Line a baking tin with cupcake liners and divided the batter equally between each cup.
Bake the cupcakes for 25 to 30 minutes or unit a toothpick inserted into the center of a cupcake comes out clean. Remove from oven and allow to cool completely.
Set oven to broil.
Prepare the sweet aquafaba whip according to instructions while the cupcakes are cooling. You want the whip to resemble meringue and form stiff peaks after it has been whipped.
Fill a large piping bag with any large tip you like or cut a small corner off of a zip lock bag. Line a baking sheet with parchment paper. Pipe out 12 large dollops of whip onto the paper. You will not need all of the whip but can save the leftover in the fridge and use as whip cream for later.
Pop the meringues into the oven but WATCH THEM THE WHOLE TIME!!! You just want to leave them in long enough for the tops to brown BUT they will go from brown to burnt in a split second so do not take you eyes off of them!!
Remove from the oven and let them cool at room temp for a bit.
Prepare the cupcakes by spreading the tops with some of the ganache. Carefully slide a spatula up under the meringues ( you will need to use your other hand to help scoop them up more than likely) the bottoms may still be wet but they will scoop up! I use a small metal cookie spatula to do this. Place the meringues on top of the cupcakes.
Store leftover cupcakes in the fridge for several days.
If you like this recipe, then try these:
vegan flank steak
