Ingredients
Equipment
Method
Graham Cracker Base
- Preheat the oven to 350°F/180°C. Line a 12-cup muffin pan with cupcake liners and line a second pan with 3 more – this recipe makes about 15 cupcakes. Set this aside.
- Make the crumbs. In a medium sized bowl, combine graham cracker crumbs with brown sugar and melted butter of choice. Using a rounded tablespoon, place the wet mixture into the bottom of each cupcake liner. Press down with your fingers so that it is compacted in the base. Set this aside while you make the cake.
Chocolate Cupcakes
- Make the flax egg. In a small heatproof bowl, mix ground flax seeds with very hot water. Set this aside for 5 minutes to allow it to become gelatinous.
- Mix the wet ingredients. In a medium sized bowl, whisk together the warmed milk, sugar, canola oil, vanilla extract, applesauce, and the flax egg. Mix this together well.
- Add the dry ingredients. In a large bowl, add the dry ingredients of sifted flour, cocoa powder, baking powder, baking soda, and salt. Whisk this together.
- Fill. Pour/spoon the batter into the prepared cupcake liners. Fill them about ¾ of the way full as gluten free doesn’t rise as much.
- Bake for 22-24 minutes or until a toothpick inserted in the center comes out clean. Allow the cupcakes to cool for 5 minutes in the hot cupcake pan before removing them to a wire rack to finish cooling.
Marshmallow Frosting + Toppings
- Make the frosting. In a large bowl with a hand mixer, or a stand mixer with the whisk attachment, beat the butter and melted marshmallows together on medium-high speed until light and fluffy, about 4 minutes. Add the powdered sugar 1 cup at a time, keeping the mixer on low speed until all the sugar is added. Add the vanilla and salt. Beat on medium-high speed for 3 minutes to fully combine. If the frosting looks too thick or thin, add 1 tablespoon of milk or powdered sugar, depending on need. Refrigerate this until ready to frost.
- Frost the cupcakes however you like. I used a piping bag with no tip and made 2 swirls on the top of each cupcake. Gently dunk each frosted cupcake in the graham cracker crumbs while the frosting is still wet.
- Add the toppings. Toast the marshmallows on a large baking sheet in the upper third of your oven and set the oven to broil. They will brown up almost immediately so don’t look away! Once browned, quickly remove them from the oven and let cool for a few minutes. Place each on top of the frosted cupcake. Garnish with more chocolate if desired. Enjoy!
Notes
- How to Store
- Countertop: Not recommended for long storage as the vegan butter in the frosting will melt after a few hours.
- Fridge: Preferred method. Store any leftover cupcakes in an airtight container in the fridge for up to 5 days. If making with gluten free flour, these will taste best through day 3 as after that they start to dry out.
- Freezer: Store the frosted cupcakes in a freezer safe container for up to 1 month.
- Make Ahead: Prepare the cupcakes without decorating or frosting, one day in advance. Store the plain cupcakes in an airtight container at room temperature. Make the frosting fresh and frost the cupcakes the day of serving.