Marshmallow S’more Vegan Cupcakes: Take 1

by Angela (Oh She Glows) on May 25, 2010

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.


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…


Stirring away.


Oops, I forgot the molasses.


Much better.


Before baking…




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!

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{ 60 comments… read them below or add one }

Jocelyn @ Peace.Love.Nutrition May 25, 2010 at 8:22 am

WOW! Those look absolutely amazing. I wanted to eat them right off the screen : )


jenny (Green Food Diaries) May 25, 2010 at 8:31 am

yumzors. looks amazing. i always curiously pick up that book when i’m at the bookstore.


Angela @ Eat Spin Run Repeat May 25, 2010 at 8:37 am

YUMMMM! I now have an extreme chocolate craving at 9:30am!! :)


Jil @ Peace, Love & Munchies May 25, 2010 at 8:45 am

Oh my gosh – these look awesome!! Dangling chocolaty desserts in front of us at 9:45 am – dangerous!! :-P


Kara @ MyWellnest May 25, 2010 at 8:46 am

Thanks for sharing the recipe! They look amazing!


Samantha Angela @ Bikini Birthday May 25, 2010 at 8:46 am

Mmm. mouthwatering.
…and I don’t even like marshmallows!


Jenn (Jenn's Menu and Lifestyle Blog) May 25, 2010 at 8:49 am

I just died a little! :o Those look DIVINE!!



Coco @ Opera Girl Cooks May 25, 2010 at 8:49 am

That’s a fun little cookbook! You might like the one from babycakes bakery as well. It’s got lots of vegan, gluten free recipes.


Maria May 25, 2010 at 8:49 am

The recipe looks heavenly. BTW, how familiar are you with using stevia (the herb) as a sweetener? Have you tried it? It seems almost too good to be true. I just purchased a bottle of the liquid version, and am trying to find recipes for it.


Ameena May 25, 2010 at 8:50 am

These look SO good, especially with the ganache. I can always use a good ganache in my life!!


Jessica @ How Sweet May 25, 2010 at 8:50 am

Those look unreal. I need them in my life NOW.


Heather @ Side of Sneakers May 25, 2010 at 8:51 am

Those cupcakes are beautiful!! The messier, the better ;)


Nicole Y. @ An Adventurous Life May 25, 2010 at 8:51 am

Angela those look amazing!! A friend of mine has a birthday coming up and I think those cupcakes would be awesome to make for him! And thank you for the tips on what you’d change in the recipe! :)


Tracey @ I'm Not Superhuman May 25, 2010 at 8:58 am

Ah, it’s just wrong of you to post this in the AM. Now I’m going to go through the entire day with a major craving for s’mores cupcakes! :) They look so good.


Jessie (Vegan-minded) May 25, 2010 at 8:59 am

These cupcakes look wonderful! If only I could find some vegan marshmallows near me. Yum!


Erin May 25, 2010 at 9:00 am

There’s just something about cupcakes that makes me so much happier than regular cake.


Kilee May 25, 2010 at 9:03 am

Wow! These look amazing! I hope that you have a great, productive day today. Take care!


chari May 25, 2010 at 9:04 am

all I can say is…….OH MY!!!


Therese May 25, 2010 at 9:13 am

HOLY YUM!!!!!!!!!!!!!

That is all.


Camille May 25, 2010 at 9:13 am

What gorgeous cupcakes! I love them!


Ashley M. [at] (never home)maker May 25, 2010 at 9:15 am

This is probably one of the best recipes I’ve ever seen. Awesome!!! I love s’mores . . . and cupcakes. So, I’m in heaven right now.


Andrea (Sweet N Green) May 25, 2010 at 9:24 am

Wow..those look amazing!!!


Michelle @ Give Me the Almond Butter May 25, 2010 at 9:24 am

Those would be perfect for a kid’s birthday party! Just don’t tell them that its vegan :)


Heather (Heather's Dish) May 25, 2010 at 9:33 am

girl, vegan food never looked so good :) i think i need some (or 5) right about now… :)


Paige (running around normal) May 25, 2010 at 9:40 am

Hey…I wasn’t hungry BEFORE I read this post… ;)
those look amazing, doll!


jenna May 25, 2010 at 9:47 am

OH wow these cup cakes look amazing!!!!!!!!! yum x 10000000!

do they keep for very long or does the marshmellow/ganache get hard?


Tonyne @ Unlikely Success Story May 25, 2010 at 9:51 am

Those look amazing!


Mary @ It's Bliss May 25, 2010 at 9:57 am

oh my gosh, awesome!! I made homemade hostess cupcakes for my birthday this year and they’re a lot like these. Those were delicious so I can only imagine how these must be. :)


Stacie @ Imperfectly Healthy May 25, 2010 at 10:00 am

When I saw marshmallow s’more in the title of this post, I knew I would like it! Who doesn’t love the combo of marshmallow and chocolate?! Those cupcakes look SO GOOD!


Red May 25, 2010 at 10:05 am

Maybe I’ll try what you said about the oil. I’ve made the vanilla cupcakes from that recipe book twice, once with oil and once with Earth Balance and both times they taste good and everything but they’re so heavy for a cupcake.


Amber K May 25, 2010 at 10:12 am

They look incredibly delicious!


Tina May 25, 2010 at 10:20 am

Those look really good! Actually food on a food blog that doesn’t make me go “ick” right now. (I’m in my first trimester of pregnancy and food aversions are STRONG). They look so simple too. That is a must for anything I will try to make. I’m going to save this one.


Chelsea @ One Healthy Munchkin May 25, 2010 at 10:26 am

Wow, these look so tasty! I hope you post about more recipes from that cookbook soon! :)


Krystina May 25, 2010 at 10:35 am

If I could reach through the computer screen and grab one of those babies, I would in a heartbeat.


Wei-Wei May 25, 2010 at 10:38 am

I would eat these for breakfast any day. Hey, they’re vegan, that means healthy, right? ;) (That sounded so stereotypical. Sorry if I offended anyone.)



Courtney @ Sweet Tooth, Sweet Life May 25, 2010 at 10:44 am

Oh my…they look fabulous!
I like your notes/tips for next time. You’re right, they do sound a little oil heavy.
I think cupcakes should be a food group! :-D


Nicole @ Geek Turned Athlete May 25, 2010 at 10:51 am

Wow, those look absolutely amazing!! I will have to experiment again with gluten free baking b/c of this recipe! Mmm!


Kristin (Cook, Bake and Nibble) May 25, 2010 at 11:02 am

Hey Ange, thought I’d put in my culinary school two cents: fat is a leavening agent, so chances are it is not the fat that is making your muffins too dense, it is probably the type of fat- coconut oil is saturated, so it does not create as much of a leavening effect, so maybe use MORE canola and less coconut or amount of baking soda/powder- it looks like you have enough, maybe add 1/2 tsp more of the soda? And don’t overmix the wet and dry, that ALWAYS makes cupcakes dense!

Hopefully this helps, these look amazing!!



ERika May 25, 2010 at 9:08 pm

You know your cooking!! Thanks for clearing that up for the rest of us readers!


Emily May 25, 2010 at 11:19 am

They look awesome. Glad you posted the suggested modifications, too! Definitely something to try when the weather is not so hot here! Good luck catching up on all of your orders today! I will be placing my first GloBar order after my upcoming vacation :) Cannot WAIT to try them :)


Jessica @ The Process of Healing May 25, 2010 at 11:30 am

Wow!! Those look AMAZING!


neiry mae May 25, 2010 at 11:56 am

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 :)


Allison @ Food For Healing May 25, 2010 at 1:05 pm

wow those look Ah-mazing!


Hayley May 25, 2010 at 1:31 pm

Gorgeous. You are a baking queen!


Advah May 25, 2010 at 2:00 pm

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?!


Rachel @ Suburban Yogini May 25, 2010 at 2:28 pm

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.


Triathlonbabe May 25, 2010 at 3:15 pm

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


Looking forward to this auction!


Danielle May 25, 2010 at 4:33 pm


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


Nicole @ Making Good Choices May 25, 2010 at 4:38 pm

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!


Lisa (bakebikeblog) May 25, 2010 at 4:53 pm

Holy yum! They look amazing :)


Nichole May 25, 2010 at 5:01 pm

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


Lisa May 25, 2010 at 5:11 pm

drooooool…those look amazing.
i. want.


Karen May 25, 2010 at 6:15 pm

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.


ERIKA May 25, 2010 at 8:57 pm

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


Katie May 25, 2010 at 11:21 pm

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!!!!


Ashley @ skirtonthesideline May 26, 2010 at 12:05 pm

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.


Ashley @ skirtonthesideline May 26, 2010 at 12:07 pm

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


erin May 27, 2010 at 9:24 am

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.


Erin March 9, 2014 at 9:57 am

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.


Helen January 24, 2016 at 1:20 pm

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


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