Vegan S'mores Cupcake!

Hello All!
Have you ever wanted a s'mores, but you didn't want the mess? Or dealing with the smell of smoke? Or the feeling of sticky fingers? I don't want any of those either. So, that is why I have created this. A s'mores cupcake. Enjoy. :)

                                                                    Right out of the oven...

Ingredients:

For the Chocolate Cupcakes:

-1 C. Plain Non-Dairy Milk (I used almond milk)

-1 Tsp. Apple Cider Vinegar

-1/2 C. Granulated Sugar

-1/4 C. Coconut Oil

-2 Tbs. Unsweetened Applesauce

-1 1/2 Tsp. Pure Vanilla Extract

-1 C. All-Purpose Flour

-1/2 C. Cocoa Powder

-1/2 C. Vegan Graham Crackers, plus extra for garnish

-1 Tsp. Ground Cinnamon

-3/4 Tsp. Baking Soda

-1/2 Tsp. Baking Powder

-1/4 Tsp. Salt

For The Marshmallow Topping:

12 Vegan Marshmallows (at 2 minutes left, you add to the top of the batter.)

1. Preheat your oven to 350 degrees Fahrenheit.

2. Lightly grease your muffin pan.

3. In a large bowl, whisk together your non dairy milk and apple cider vinegar. Set aside for 3 minutes to let the milk curdle. (also known as vegan "buttermilk")

4. Add the vanilla, oil, sugar, and applesauce to the milk. Beat for about 30 seconds.

5. In another bowl, mix thoroughly the flour, baking powder, baking soda, salt, cocoa powder, and cinnamon.
6. Pour the dry mixture into the wet until no lumps remain. 
7. Crumble the graham crackers and then fold in.
8. Bake 18-20 minutes. Remember, you add the marshmallow on at 2 minutes left, so you want to estimate correctly.
9. When cupcakes come out, lightly press on top of the marshmallow to flatten.
10. Garnish with a graham cracker triangle. (optional)


I believe these taste best when you let them cool all the way in the fridge.

These only have 155 calories!