Vegan s'mores cupcake recipe

Vegan s'mores cupcake from Vegan Cupcakes Take Over the World

For all our vegan readers (and really, for all our readers), here's a recipe from the bestselling Vegan Cupcakes Take Over the World by Isa Chandra Moskowitz and Terry Hope Romero, reprinted from Satya magazine.

S’mores Cupcakes

We may be city girls but we love us some campfires. And not just because
we like to steal people’s bras and hide them in trees. These
cupcakes will bring out the rustic survivalist in you—the rustic
survivalist that knows scrumptious cupcakes.

3⁄4 C. Brown Sugar

1⁄2 C. Canola Oil

2 T. Molasses

1⁄4 C. Soy Yogurt

1 1⁄4 C. Soymilk

1 t. Vanilla Extract

1 C. All-Purpose Flour

1 t. Baking Powder

1⁄2 t. Baking Soda

1⁄2 t. Cinnamon, ground

1⁄4 t. Salt

1⁄2 C. Graham Cracker Crumbs

1. Preheat oven to 350¾. Line muffin pan with cupcake liners.

2. Mix brown sugar, oil, molasses, yogurt, soymilk and vanilla in a
large bowl.

3. Sift flour, baking powder, baking soda, cinnamon, and salt into
a separate bowl and mix. Add graham cracker crumbs and mix it up.

4. Add dry ingredients to the wet in three batches, mixing well after
each addition.

5. Fill cupcake liners full. Bake for 22 to 25 minutes, or until a
toothpick inserted in the center of one comes out clean. Let cool completely
before decorating.


6 Graham Cracker Rectangles, broken in half

Extra Graham Cracker Crumbs

Quick Melty Ganache

3 T. Soy Creamer or Soymilk

1/3 C. Semi-Sweet Chocolate Chips

Heat soy creamer in a small saucepan over medium heat til just about to simmer.
Remove from heat; add chocolate chips and stir til chocolate is completely melted
and creamer is incorporated. Set aside and allow to cool for 10 minutes. With
a spatula scoop into a prepared pastry bag or plastic bag with the tip chopped
off, or drizzle haphazardly with fork. Quick Melty Ganache will set when fully

Vegan Fluffy Buttercream Frosting

1⁄2 C. Non-Hydrogenated Shortening

1⁄2 C. Non-Hydrogenated Margarine (we use Earth Balance)

3 1⁄2 C. Confectioners’ Sugar, sifted if clumpy

1 1⁄2 t. Vanilla Extract

1⁄4 C. Plain Soymilk or Soy Creamer

Beat shortening and margarine together until well combined and fluffy. Add sugar
and beat for about 3 more minutes. Add vanilla and soymilk, beat for another
5 to 7 minutes or so until fluffy.

To Assemble

Spread or pipe a thick layer of Vegan Fluffy Buttercream Frosting onto each cupcake.
We like to use a wide decorating tip to create a swirly mountain of yumminess.
Sprinkle graham cracker crumbs over the frosting. Drizzle with ganache or sprinkle
with shaved chocolate and stick a graham cracker into each cupcake. You can eat
immediately for the authentic s’mores warm chocolate thing or allow to
set. It tastes yummy either way.


FABULOUS! You guys are the best. I'm totally making these this week!
Vegan_Noodle said…
Thanks so much for posting this recipe! I can attest that these are awesome cupcakes!
Lisa J. said…
Not to be difficult or anything, but doesn't "s'mores" imply some marshmallow would be involved?
Anonymous said…
these cupcakes are from a vegan cookbook, so they achieve the taste of s'mores without actually using marshmallows (which usually contain animal products)

the guys at my office love these ones. the girls prefer the margarita cupcakes from the book.
gardenparty said…
i am gonna post this recipe on my blog. so great to see a vegan variety, thank you.

keep rockin' it!