Vegan S’mores Cupcakes

These Vegan S’mores Cupcakes are the ultimate vegan summer dessert! Swipe up to learn how to make them.

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Transforming Chocolate Cupcakes Into S'mores Cupcakes

You'll remove the middle of your vegan chocolate cupcake with a spoon. Then 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.

Make sure to check out my vegan graham cracker recipe. It’s an easy and fun recipe! Swipe up to get the recipe now.

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.

Vegan Chocolate Cupcake Ingredients

– 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 Ingredients

– 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

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