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S’mores Cupcakes

S’mores are everywhere right now. Every time I go to the store I see huge displays for s’mores. I’ve been really wanting to do a fun twist on them, so I thought about doing a  s’mores stuffed cookie? No. (Even though I still might try that) Brownie? No. Cupcake? Yes!
These cupcakes have all of the traditional s’mores ingredients. They have a graham cracker crust, chocolate chips, and a marshmallow fluff frosting. Yum! All that AND they’re super easy to make!

1/3 C mini chocolate chips, dairy free
 
1 oz. dairy free chocolate bar, optional (for garnish)
 
Graham Cracker Crust
 
 
6 Tbsp Earth Balance butter, melted
 
1/4 C sugar
 
Chocolate Cupcakes 
 
1 box Betty Crocker’s Devil’s Food Cake mix
 
3 eggs
 
1/2 C Earth Balance butter, softened
 
1 C water
 
 
2 egg whites
 
1 tsp. vanilla extract
 
1 C agave nectar
 
1/4 tsp. cream of tartar
 
pinch of salt
 
 
(I don’t have step-by-step pictures because I made these at my grandmother’s house and did not have my camera with me)
1. Preheat oven to 350 degrees.
2. Make the crust: Combine the graham style crumbs, sugar, and butter, mixing well.
3. Line a muffin tin with baking cups, then press 1 tbsp. of the crust into each cup.
4. Refrigerate for 1 hour. This step can be skipped, but it will result in a crumbly crust.
5. Sprinkle from 1/2  tsp. dairy free mini chocolate chips into each cup.
6. Let’s make the cupcakes: Beat cake mix, water, butter, and eggs in large bowl on low speed 30 seconds, then on medium speed 2 minutes, scraping down bowl occasionally.
7. Pour batter into each cup until full.
8. Bake 18-23 minutes.
9. Cool completely.
10. Let’s ice those babies: In a saucepan, mix together the agave nectar and cream of tartar.
11. Bring to boil, stirring constantly. Then, reduce heat to low and let simmer. Stir occasionally.
12. While that’s simmering, beat the egg whites and vanilla until foamy.
13. Add a pinch of salt and continue beating until it forms hard peaks. This takes from 3 to 5 minutes.

14. Turn the speed to low on your mixer and pour in the agave mixture.


15. Beat on medium high until the frosting is glossy and well combined, 2 to 3 minutes.
16. Ice the cupcakes then grate some dairy free chocolate over the top for garnish.
This post is part of Slightly Indulgent Tuesdays
 
 

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Comments

  1. I love these, they are so delicious!

  2. These look like handful of heaven! Yum!

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Love, Cassidy