Marshmallow S’more Vegan Cupcakes: Take 1

60 comments

Good morning!

The long weekend of fun has now come to an end. I shed a single tear this morning on my pillow. I have a ton of orders to catch up on, so I have been up since 5:45am busting my chops! Surprisingly, my body is not as sore from yesterday’s crazy events as I thought. Go ice baths!

Now onto that cupcake recipe I have been dangling in front of you…

This recipe was adapted from one of my favourite vegan dessert cookbooks. Vegan Cupcakes Take Over The World. It features 75 cupcake recipes that are all animal product free.

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I used my trusty cookbook stand! It is perfect to hold up this tiny cookbook.

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Marshmallow S’more Vegan Cupcakes: Take 1

Ingredients:

  • 1 cup all-purpose flour
  • 3/4 cup sucanat (brown sugar works)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp sea salt
  • 1/4 cup canola oil* (see note below)
  • 1/4 cup coconut oil* (see note below)
  • 1 1/4 cup almond milk
  • 2 tbsp molasses* (see note below)
  • vegan marshmallows (I like Sweet & Sara)
  • Chocolate ganache:1/4 cup almond milk, 3/4 cup/4 oz. dark chocolate, 2 tbsp pure maple syrup

 

Notes/Suggestions: The cupcakes were too heavy on the oil so I would not recommend using this much oil as suggested in the recipe. Next time, I would probably cut down the oil by 30-50% as the cupcakes just seemed too ‘heavy’ from the oil and they did not rise as much as I anticipated them too. Next time, I might try using just 1/4 cup coconut oil and omitting the canola oil. The cupcakes were also a bit heavy on the molasses and tasted a bit more like gingerbread cupcakes than s’more cupcakes. Next time, I would probably try using 1 tbsp molasses instead.

Directions: Preheat the oven to 350F. Grease a muffin tin or line it with reusable liners. Mix the dry ingredients in a large bowl (flour, sucanat, baking powder, baking soda, cinnamon, sea salt). Take a smaller bowl and mix the wet ingredients (oils, almond milk, molasses) with a whisk. Make sure the coconut oil has been melted first. Add the wet to dry and stir well with a whisk or use an electric mixer. Divide the batter amongst the 12 cupcake tins. Add a marshmallow or a piece of a marshmallow in the centre of the cupcake batter. Cook for approx 22-25 minutes at 350F. Remove from oven and allow to cool for at least 10 minutes. Garnish with chocolate ganache (recipe below), shredded coconut, and vegan graham crackers (optional).

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Adding wet to dry…

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Stirring away.

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Oops, I forgot the molasses.

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Much better.

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Before baking…

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Voila…

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After chocolate ganache and coconut…

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Easy Vegan Chocolate Ganache

Ingredients:

  • 1/4 cup almond milk
  • 3/4 cup dark chocolate chips (4 oz)
  • 2 tbsp pure maple syrup

 

Directions: Heat milk in a pot until it boils. Remove from heat and quickly add the chocolate chips and maple syrup. Stir well until all clumps are gone. Allow to slightly cool and then pour ganache over cupcakes. See notes below.

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4 oz chocolate chips = 3/4 cup.

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It was MESSY! I thought the ganache was going to harden at room temperature, but it didn’t. Next time I would try making it with some coconut oil instead of maple syrup and also place them in the fridge to harden.

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The cupcakes were a huge hit and they went fast! Eric just loved them- and he isn’t a marshmallow fan.

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All in all they were good, but like I noted above, next time I would change a few things:

1) Reduce the oil by almost half (too heavy),

2) Reduce the molasses- they tasted more like gingerbread cupcakes than s’mores,

3) Possibly increase the baking powder because they didn’t rise as much as I anticipated. I think that might have been due to all the oil and also due to placing the marshmallow in the middle of the cupcake as it baked.

With that being said, they were still quite yummy!

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Don’t forget, tomorrow is Shop 4 A Cause 2!!! We have tons and tons of amazing items up for auction! The fun begins at 9am EST and will go until 10pm EST. The way it works is that tomorrow bidders will email me with their bid and I will be updating the current highest bids throughout the day on my homepage until 10pm EST. The winners of each item will have 24 hours to submit payment to my charity page. If payment is not received I will move to the second highest bidder. Last year we raised over $2,100 in just 12 hours.

Have a great Tuesday!

Let's get social! Follow Angela on Instagram (@ohsheglows + @theglowspot), Facebook, Twitter, Pinterest, Snapchat, and Google+

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{ 19 comments… read them below or add one }

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Helen January 24, 2016

What kind of molasses did you use? Was it a darker or lighter one?

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Erin March 9, 2014

This is an old post, I know, but I just wanted to add that I made these with all of the altering suggestions and they came out great! The cake part totally tastes like a graham cracker with just 1 tbs of molasses. I used a half cup canola oil (instead of a combo) and also added 2 tsp of apple cider vinegar to the liquid mixture. They rose nicely. I also used coconut oil in place of maple syrup-the chocolate was still plenty sweet.

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erin May 27, 2010

Look soooo good! You could also try and replace the oil with apple sauce. That would help lighten them up and it has the same effect. I usually do this when i make banana bread.

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Ashley @ skirtonthesideline May 26, 2010

Gah, holy typos, Batman! Thinker should be THICKER. And I know that really is spelled with 2 Ls. I really, really do. :-)

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Ashley @ skirtonthesideline May 26, 2010

I would try baking them halfway, and THEN adding the marshmallow. That would allow the cupcake to rise some and firm up a bit on the top, but still give the marshmallow time to melt and brown.

Also, if you reduce the amount of almond milk in the ganache, it will help the ganache harden up. Less milk = thinker ganache. I usually use a scant 1/2 c of milk to 8 oz. of chocolate chips, and it hardens realy well.

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Katie May 25, 2010

These are quite possibly the single most amazing thing I have ever made in my entire life!!! Thank you SO much Angela for sharing these with us :D DELICIOUS!!!!

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ERIKA May 25, 2010

do you and eric eat all those cupcakes between the both of you?? I want to make them but I am afraid i will eat the whole lot of them -oh i know i would

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Karen May 25, 2010

I absolutely love your cheezy savoury oats. At first the thought of having savoury oats didn’t appeal to me, but ever since I tried it I have been hooked! I have cheezy savoury oats at least once a week. Thank you so much for sharing your recipe with us.

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Lisa May 25, 2010

drooooool…those look amazing.
i. want.

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Nichole May 25, 2010

Heaven. I’ve died and gone to chocolate, marshmallowey heaven. Shop 4 the Cause is on my radar!

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Lisa (bakebikeblog) May 25, 2010

Holy yum! They look amazing :)

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Nicole @ Making Good Choices May 25, 2010

yum I think I need to get that cupcake book! Do you always use your food scale? I need to get one to help be more exact…but it’s one of those things I need to wait until I have a larger kitchen. Just NO space over here in NYC!

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Danielle May 25, 2010

…I DIE.

These look phenomenal, my dear and generous baker friend! ;)

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Triathlonbabe May 25, 2010

Slurp….delicious….scrumptilicious…mouth watering…CHOCOLATE!!!! Made my mouth water just seeing the pics! Eeeeeek! I can wait to try these!

Yummy!

Looking forward to this auction!

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Rachel @ Suburban Yogini May 25, 2010

When I made these I reduced the oil, I used golden syrup instead of molasses (and reduced by half) and used bicarbonate of soda instead of baking powder. Worked a dream.

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Advah May 25, 2010

Oooh I recently got that book (the recipes I’ve tried so far are incredible and a big hit at work!), looks like the next one I’ll try will be this one!

With regard to the chocolate ganache, I tried it last weekend and it actually solidifed when cooling down (I used it as icing). The only difference was I used whole milk instead of soy/almond milk, but I’m not sure why it’d give such a different result?!

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Hayley May 25, 2010

Gorgeous. You are a baking queen!

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Allison @ Food For Healing May 25, 2010

wow those look Ah-mazing!

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neiry mae May 25, 2010

did you use brown sugar? that might be a reason why they came out tasting too molasses-y. If the recipe called for plain sugar and you subbed brown sugar (which is the same as white except with molasses added) then there might be double the amount then called for in there. Maybe :)

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