Rich chocolate cupcakes, with biscuit bases and fluffy marshmallow meringue toppings. These cakes are quick & easy to make and turn out perfect each time. The cookie base gives a nice crunch when mixed with all of the other textures works beautifully. The meringue frosting on top is great to toast. Add a drizzle of dairy-free chocolate and cookie crumbles to finish off these decadent cakes.

Easy S’mores Cupcakes [Vegan]

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Serves

10

Cooking Time

20

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Ingredients

Ingredients for the Base:

  • 3 1/2 ounces of biscuits
  • 1/2 ounce of dairy-free butter

Ingredients for the Cupcakes:

  • 1 cup of dairy-free milk
  • 1 teaspoon of apple cider vinegar
  • 1 1/2 cups of self-raising flour
  • 1/2 of golden caster sugar
  • 1 tablespoon of cocoa/cacao powder
  • 1/2 teaspoon of baking powder
  • 1/2 teaspoon of baking soda
  • 1/4 cups of coconut oil (Melted)

Ingredients for the Marshmallow Meringue:

  • 4 1/2 of aquafaba
  • 2/3 cup of golden caster sugar
  • 1 teaspoon of vanilla extract
  • 1 tablespoon of cream of tartar

Decorations (optional):

  • Melted dairy-free chocolate
  • Cookies
  • Mini vegan marshmallows
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Preparation

To make the Base:

  1. Line 2 cupcake trays with cupcake cases.
  2. Add the biscuits into a food processor and whizz up until crumb-like.
  3. Pour the crumbled biscuits into a mixing bowl.
  4. Place the butter into a small saucepan on low and heat until fully melted.
  5. Pour the butter mixture into the crumbled biscuits and stir until it resembles wet sand.
  6. Add a tablespoon of the base mixture into each cupcake case, and press down until compact then set aside. Repeat for all of the cases.

To make the Cupcakes:

  1. Preheat your oven to 350°F.
  2. In a small bowl, combine the dairy-free with the apple cider vinegar and whisk until fully combined. Set aside for 10 minutes to curdle. This creates a vegan 'buttermilk'.
  3. In a large mixing bowl, sift the flour, sugar, cocoa/cacao powder, baking powder and baking soda. Mix well to combine.
  4. Add the melted coconut oil to the 'buttermilk' and whisk to combine.
  5. Add the wet ingredients into the dry and mix until a smooth batter.
  6. Fill the cases 3/4 full with the batter.
  7. Make sure to tap the tins on the worktop to remove any air bubbles.
  8. Pop the cakes into the preheated oven and bake for 18-20 minutes. You will know they are done when you put a knife or skewer in and it comes out clean and they are springy to the touch.
  9. Place the cupcakes on a cooling rack and allow to cool fully. Once cool, pop them into a sealed container to keep them fresh before frosting.

To make the Meringue:

  1. Drain the aquafaba from a can of chickpeas and place into a bowl. Whizz up on high until foamy. You can use an electric hand whisk.
  2. Add in the sugar and continue to whip up until stiff meringue peaks forms.
  3. When thick & glossy, add in the vanilla and cream of tartar.
  4. Pop the meringue into a piping bag fitted with a French patisserie tip nozzle.
  5. When the cupcakes are cool, pipe a swirl of meringue onto each cake.
  6. Top off with a drizzle of melted dark chocolate, vegan marshmallows and crumbled cookies. You could even toast the meringue.
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