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.
I used my trusty cookbook stand! It is perfect to hold up this tiny cookbook.
Marshmallow S’more Vegan Cupcakes: Take 1
- 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).
Adding wet to dry…
Oops, I forgot the molasses.
After chocolate ganache and coconut…
Easy Vegan Chocolate Ganache
- 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.
4 oz chocolate chips = 3/4 cup.
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.
The cupcakes were a huge hit and they went fast! Eric just loved them- and he isn’t a marshmallow fan.
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!
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!