I am SO brilliant. Really. I am. I know my sisters are saying “yes, it’s in the genes”, but I even impressed myself this time!
First my pics came out better. I know, I know, natural light. Not so easy when you live in the Pacific Northwest…
Second, I had a truly genius idea. And it turned out!
So I was making S’mores cupcakes, the non-vegan ones from the vegan cookbook and I wasn’t thrilled with their choice of toppings. Just a vanilla buttercream with chocolate shavings and graham cracker crumbs. Not enough for me. So I thought about my marshmallow fluff buttercream. Yeah, maybe. But what about if I put some chocolate in the middle and then toasted some mini marshmallows….YES! Just like a real s’more. I hoped. Because usually what happens in my head and on the plate are TOTALLY different. Not this time. IT WAS GENIUS!! Or luck….
AND they taste yummy too!!
S'mores Cupcake Recipe
3/4 cup brown sugar
1/2 cup canola oil
2 Tbsp molasses (spray the spoon with vegetable spray first-comes right off)
1/4 cup yogurt-plain or vanilla
1 tsp vanilla
Mix all together and set aside. In separate bowl combine:
1 cup flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
Whisk together and add in wet ingredients just until all lumps are out. Add in 1/2 cup graham cracker crumbs (I left mine pretty chunky). Pour into 12 cupcake liners and bake at 350 degrees for 22-25 minutes.
When cool take paring knife and cut a small well in the middle. Add in the chocolate ganache or a piece of chocolate bar. (For ganache take 2 T heavy cream and heat over low heat or in the microwave on 30%. When hot add in 1/4 cup chocolate chips and 2 tsp butter stir to melt chocolate, cool until warm but not totally firm.) Top with 6-8 mini marshmallows. With your boiler on high put cupcakes in oven and WATCH. This only takes 15-20 seconds…really! When marshmallows are puffy and golden take out and let cool. Garnish with piece of graham cracker.
Here it is before the marshmallows….
Here is the whole pan…..