S’More Cupcakes

15 ingredients
8 steps

Ingredients

  • FOR CUPCAKES
  • 1/2 cups Graham Cracker Crumbs
  • 1-1/3 cup Unbleached All-purpose Flour
  • 1 cup Turbinado Sugar
  • 1 teaspoon Baking Powder
  • 1/2 teaspoons Salt
  • 1 cup Cold Water
  • 1/3 cups Oil (expeller Pressed)
  • 1 Tablespoon Apple Cider Vinegar
  • 1 teaspoon Vanilla Extract
  • _____
  • FOR THE TOPPING:
  • Mini Marshmallows
  • 3 Tablespoons Soy Creamer
  • 1/2 cups Chocolate Chips

Directions

  1. 1
    Makes 12 cupcakes. Use organic ingredients whenever possible.
  2. 2
    Preheat your oven to 350 .
  3. 3
    Pulse the graham crackers in a food processor to make 1/2 cup graham cracker meal.
  4. 4
    Whisk the dry ingredients together in a bowl. Whisk the wet ingredients together in another bowl (I use a pint glass measuring cup). Pour the wet ingredients into the dry ones and mix until just blended.
  5. 5
    Line a cupcake pan with paper liners and fill them. Bake for 15 to 20 minutes or until a toothpick comes out clean. Cool completely.
  6. 6
    If the cupcakes have a peak, slice it off with a serrated knife to make a flat top to hold the marshmallows. Top the cupcakes with marshmallows.
  7. 7
    Heat the soy creamer in a small pot until it's very hot, but not boiling. Remove from heat and pour in the chocolate chips.
  8. 8
    Wait a few minutes and then whisk the chips until they're completely dissolved. Allow to cool and thicken up before drizzling over the cupcakes, or it will run off.

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