Hello baker friends! Today I bring another lovely vegan dessert recipe! This time, a vegan cupcake recipe to be more precise: Vegan S’mores Cupcakes!
These Vegan S’mores Cupcakes are actually a veganized version of my original S’mores Cupcakes I made last year, that weren’t vegan at all.
Let me explain to you why I am making SO many vegan desserts lately.
Well, I have been leaning towards veganism for some time now. I was a vegetarian for most of my life, since I was 7 years old, with periods of eating some meat in between.
The times where I ate meat were actually times where I felt the most depressed in my life. And I wasn’t depressed because I was eating meat, obviously. I lived with depression for 14 years, and in between those years, I had some really dark times, where I wasn’t connected with my true self.
When I decided to become at a vegetarian, at age 7, I did it because it was what felt right to me. A lot of family members disapproved of my decision, and I even had doctors lecture me and my parents on the harm they thought I was doing to my body by making that decision at such an early age, in my “developmental phase”, as they put it.
But I stuck with my decision, and during some years, I even avoided eggs and milk. I didn’t know what a vegan was back then, so I didn’t know that’s what I was doing. So I was simply doing what felt right, or better yet, avoiding what DIDN’T feel right.
I understand I have a lot of readers who aren’t vegan, and I still get lots of requests for non-vegan desserts. Specially macarons. And I am not planning on going fully vegan just yet, but that’s what I am leaning towards, and most of the food I currently eat is in fact vegan.
Anyway, back to these Vegan S’mores Cupcakes! They are the ultimate vegan summer dessert!
Here is how you make them.
Start by removing the center of the chocolate cupcakes with a spoon.
Just like that!
Watch what happens next…
That’s right! We fill the cupcakes with chocolate frosting! Ahem! You can use a piping bag, or a spoon to do this. I use the same piping bag I’m going to use to pipe the frosting on top of the cupcakes later on.
Now, place the top of the cupcake back on.
After this step, pipe some of the chocolate frosting right on top of the cupcakes. I actually forgot to get a picture of this step, and skipped right to the next one. The next step would be to sprinkle graham cracker crumbs on top of the frosting.
Don’t let the frosting set before doing this. Sprinkle the crumbs right after piping the frosting.
HERE is my recipe for Vegan Graham Crackers! Make sure to check it out. It’s an easy and fun recipe!
Grind up the graham crackers and you will end up with this delicious powder that you can use to sprinkle on top of the frosting.
I believe that Nabisco graham crackers are vegan also. But making your own is a super fun project! And would make these Vegan S’mores Cupcakes even better! I guarantee!
Right before serving the cupcakes, you can pipe the marshmallow frosting on top. I don’t recommend making and piping the vegan marshmallow frosting too much in advance, because it’s not a very stable frosting. And might start to get a little liquidy.
The frosting will hold its best shape for a couple of hours. You can make the cupcakes ahead. The cupcakes will actually hold in the fridge for up to 4 or 5 days, if well packaged.
The Vegan marshmallow frosting is actually very easy to make.
This is the tip I used to pipe the frosting.
I always get questions about this tip, so I am including it here for you! It’s one of my go-to tips!
To make the Vegan Marshmallow frosting, I used chickpea brine, which is also called aquafaba.
Most recipes you will find for vegan marshmallow frosting, or vegan marshmallow fluff, as it’s also known, just require for the chickpea brine drained right out of the can. I like to take a step further, and boil down the chickpea brine until it’s reduced to about half. Then I place it in the fridge and let it chill overnight. This is not a mandatory step, but your chickpea brine will have the exact consistency of egg whites. And I believe this will help with the consistency of the frosting.
In the recipe below I explain both steps with the reduction of the aquafaba, and without.
If you would like to toast the vegan marshmallow frosting, you can use a simple torch like this one.
If you are a baker, this is a very good tool to have around in case you want to toast marshmallow, make crème brûlée, etc…
And here you have a shot of the middle of the cupcakes, of course! I couldn’t leave you hanging like that! Check out that indulgence, richness! My husband had no idea this was even vegan!
Here is a list of some Vegan Desserts you might enjoy!
- Vegan Chocolate Chip Cookies with pistachios
- Vegan Strawberry Rhubarb Galette
- Vegan Peanut Butter Banana Donuts
- Funfetti Blondie Ice Cream Sandwiches
- Vegan Cannoli
- Vegan Brownie Chocolate Chip Cheesecake
- Chocolate Peanut Butter Vegan Cake
- Pecan Brownie Vegan Pie
And don’t forget, here is the recipe for the Vegan Graham Crackers I used on these cupcakes.
Here are some other Vegan Cupcake recipes, weirdly enough they all involve chocolate lol!
- Green Smoothie Vegan Cupcakes
- Chocolate Mousse Vegan Cupcakes
- Chocolate Chip Cookie Vegan Cupcakes
- Vegan Hazelnut Cupcakes
I hope you liked today’s recipe! If you are a regular reader, I appreciate your support, it means the world to me! And if you are new here, I hope you come back! Thank you so much for reading! You rock, I know you do!
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Vegan S’mores Cupcakes
Vegan Chocolate Cupcakes
- 1 1/4 cups all-purpose flour or gluten-free flour
- 1/4 cup cocoa powder
- 3/4 cup sugar use coconut organic brown, or organic granulated
- 1/2 teaspoon espresso powder optional
- 3/4 teaspoon baking soda
- 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup hot brewed coffee or hot water
- 1/2 tablespoon apple cider vinegar
- 1/3 cup avocado oil or another neutral vegetable oil of your preference
- 1 teaspoon vanilla extract
Vegan Chocolate Frosting
- 1/3 cup dark chocolate chopped
- 1 1/2 cups powdered sugar
- 1 tablespoon cocoa powder
- 1/2 cup vegan butter or shortening
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk almond, or any other nut milk
Vegan Marshmallow Frosting
- 240 ml chickpea brine drained from a can of chickpeas
- 1/4 teaspoon cream of tartar
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
Vegan Chocolate Cupcakes
Pre-heat oven to 350F. Line a cupcake pan with paper liners, or grease it well.
Mix flour, cocoa powder, sugar, espresso powder, baking soda, baking powder, and salt in a bowl. Sift mixture and set aside.
Mix hot coffee (or hot water), apple cider vinegar, avocado oil, and vanilla in a measuring cup.
Pour over dry ingredients. Mix with a whisk to incorporate.
Distribute batter evenly between the 12 cupcake tins.
Bake for 12-16 minutes, rotating the pan in between.
Vegan Chocolate Frosting
Start by melting the chopped dark chocolate in the microwave or in a double boiler. Make sure to chop the chocolate finely, so it’s easier to melt it.
Let it cool until it isn’t warm to the touch any longer.
While the chocolate cools down, you can gather the rest of the ingredients.
Sift powdered sugar and cocoa powder together. Set aside.
Place butter in the bowl of an electric mixer.
Cream butter for about 1 minute on medium speed.
Turn mixer off, add sifted powdered sugar and cocoa powder to the bowl.
Turn mixer on low to combine the ingredients together.
Once they are combined, you can turn the speed up. Cream on medium high for about 30 seconds.
Add melted chocolate, mix until combined.
Add vanilla, milk and cream frosting on medium high for 45 seconds.
Check for consistency. If frosting is too thick and dry, add a bit more milk, about 1 teaspoon at a time, mixing in between.
If the mixture is too runny, there might be two options. You may either add some more sifted powdered sugar. Or it may be the case that your butter or chocolate were too warm when you made the frosting, or your kitchen might be too warm. In this situation, you want to cover your frosting bowl with plastic wrap and place it in the fridge for a few minutes, about 10 or so. Cream frosting again, and check for the consistency.
Vegan Marshmallow Frosting
Place chickpea brine in a small saucepan, bring to a boil over medium heat, and let mixture simmer for about 10 minutes, until it has reduced. This step will make so your chickpea brine is more concentrated and make for a more stable frosting. Most recipes don’t call for this step, and you can skip it if you want to. In that case, instead of using 240 ml (1 cup) of chickpea brine, use 120 ml (1/2 cup).
Once you have your 1/2 cup of reduced chickpea brine, make sure it’s not even slightly warm before making the frosting. I like to make this a day ahead and leave it in the fridge. It will be really concentrated and have the consistency of egg whites.
Start whipping the aquafaba (chickpea brine) with a mixer, medium speed.
Once it begins to foam up, add cream of tartar in. Beat for another 30 seconds or so, until it becomes whitened in color.
Add powdered sugar and vanilla in.
Beat on high speed for 5 minutes, until stiff peaks form.
I recommend using this frosting right away, or making it right before serving the cupcakes. It’s not a very stable frosting, and might start to become runny.
Cut a hole in the middle of each cupcake with a spoon.
Place vegan chocolate frosting in a pastry bag.
Pipe some frosting in the middle of the cupcake.
Place the cupcake top over the frosting.
Pipe a mount of vegan chocolate frosting on top of the cupcake.
Sprinkle graham cracker crumbs on top of it. Make sure to sprinkle the graham cracker crumbs on top of the frosting as soon as you pipe the frosting, so it doesn't have a chance to set, and then, the crumbs might not stick.
You can keep this refrigerated until you are ready to serve.
Right before serving, pipe the vegan marshmallow frosting on top.
Use a torch to toast the frosting, if you wish to do so.
The cupcakes, without the vegan marshmallow frosting will keep very well in the fridge for up to 4 days.
Once you pipe the marshmallow frosting on top, make sure to serve within a couple of hours.
You can make your own graham crackers to use in this recipe. Here is my recipe for vegan Graham Crackers. But you can find vegan graham crackers at the store, I believe Nabisco’s graham crackers are vegan.
Just grind up the graham crackers, and make sure to sprinkle them on top of the cupcakes as the frosting has just been piped, this way the crumbs will stick to the frosting before it sets.