S’mores Cupcakes

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Can you believe that I didn’t have a single cupcake recipe on this blog? Sure, I have a few donut recipes that could be baked as cupcakes, but I prefer to call those “muffins” so I can justify eating them at 8am.

I think the last time I made cupcakes was a year (or more) ago when I attempted chocolate cupcakes with decadent mint buttercream for my mom. She, like me, loves the mint chocolate combo, but told me the frosting reminded her of toothpaste. Really delicious toothpaste, I hope.

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Anyway, I’m not going to subject you all to a recipe that some people compared to Colgate. Instead, I kept with my chocolate theme as of late, and used it as inspiration to come up with a vegan s’mores cupcake – chocolate cake with crushed graham crackers mixed into the batter, and a gooey, marshmallowy frosting, all topped with a sprinkle of graham cracker crumbs for good measure.

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I used Ener-G egg replacer to make the topping, but I’d love to try melting down some Dandies vegan marshmallows next time to see how that turns out. I would have bought some Dandies for this recipe, but the last and only time I did that, I ended up eating almost the entire bag by myself over the course of three days. Okay fine, two days. Who doesn’t need a few marshmallows between every meal or drink of water?

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I’ve only used the Ener-G egg replacer a few times thus far, but it’s kind of miraculous that something that’s primarily made with potato and tapioca starches can so closely resemble egg whites. I’m working on a recipe for vegan meringues and aside from a slight aftertaste, the texture is spot-on and I highly doubt anyone would know they’re vegan. I love it when that happens.

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But until I perfect the vegan meringues, I guess you’re just stuck with these gooey s’mores cupcakes. Life is hard.

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Vegan S'mores Cupcakes
Prep time
Cook time
Total time
I love the idea of camping, but I hate the actual camping part. These cupcakes will remind you of roasting marshmallows next to a campfire and making s'mores, all without having to battle mosquitoes, forego a shower, and sleep in a claustrophobic tent. The s'mores are the best part of camping anyway.
Recipe type: Dessert
Serves: 12 cupcakes
  • For the Chocolate Cupcakes:
  • 1 C. Plain Non-Dairy Milk (I used soy milk)
  • 1 Tsp. Apple Cider Vinegar
  • ½ C. Granulated Sugar
  • ¼ C. Canola Oil
  • 2 Tbs. Unsweetened Applesauce
  • 1½ Tsp. Pure Vanilla Extract
  • 1 C. All-Purpose Flour
  • ½ C. Cocoa Powder
  • ½ C. Vegan Graham Cracker Crumbs, plus extra for garnish
  • 1 Tsp. Ground Cinnamon
  • ¾ Tsp. Baking Soda
  • ½ Tsp. Baking Powder
  • ¼ Tsp. Sea Salt
  • For the Marshmallow Topping:
  • ½ C. Ener-G Egg Replacer* (see note below)
  • ½ C. Water
  • 2 Tsp. Pure Vanilla Extract
  • ½ C. Granulated Sugar
  • ⅛ Tsp. Sea Salt
  1. Preheat your oven to 350 degrees F.
  2. Lightly grease a muffin pan.
  3. In a large bowl, whisk together the non-dairy milk and apple cider vinegar. Set it aside for 2-3 minutes and allow the milk to curdle (this is how you make vegan buttermilk).
  4. To the milk, add the sugar, oil, applesauce, and vanilla. Beat for about 30 seconds.
  5. Sift in the flour, cocoa powder, cinnamon, baking soda, baking powder, and salt. Mix to combine and until no large lumps remain.
  6. Fold in the graham cracker crumbs.
  7. Portion the cupcake batter into muffin tins, filling each a little more than ¾ full.
  8. Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean.
  9. Remove the cupcakes from the oven and allow them to cool while you prepare the topping.
  10. To make the marshmallow topping, add the Ener-G egg replacer, water, and vanilla to the bowl of your stand mixer.
  11. Mix on low speed, then scrape down the sides and mix again.
  12. Keeping it on low speed, slowly pour in the sugar and salt, and then turn the speed up to high. Whip the topping for about 12-15 minutes, until it's light and fluffy.
  13. Refrigerate the topping for about 30 minutes to help it firm up.
  14. Once the cupcakes have cooled completely, spoon or pipe the marshmallow topping over them and garnish with the remaining graham cracker crumbs.
  15. Store the remaining cupcakes in the refrigerator.
*I've received some feedback that the marshmallow topping seems too thin to frost the cupcakes. It's certainly not a thick frosting, but I didn't have any trouble with it sliding off the cupcakes. If you do find that it needs to be thicker after it's been whipped for 12-15 minutes, I recommend adding a little more egg replacer (try a teaspoon at a time) until you achieve the desired consistency. For the graham cracker crumbs, I ended up processing about 4 sheets of graham crackers.

What are your thoughts on camping? Do you consider yourself a “nature person”?

I had always considered myself to be a nature person – I love the fresh air and beautiful views – but when it comes to actually being in nature, I’m a wuss. This was solidified last year when Aaron and I drove across the country from Boston to San Francisco and stopped to do a little hiking around Mammoth Lakes, CA. I had been fine around the Rocky Mountains and even Yosemite because there were so many people, but this last hike took us a couple of miles into no man’s land with signs everywhere about watching out for bears. After literally two minutes of being assaulted by several moths, I found a giant pile of what I assumed to be bear droppings (that word sounds more polite than the alternatives), had a full-on panic attack, and raced back to the car. It turns out I like the kinds of “nature” I get in places like Central Park or the Boston Common.

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  1. says

    I love the “idea” of camping but I’ve never actually been because the whole sleep in a tent and not shower thing just isn’t my style. Hiking, exploring nature in the daylight and coming home to my house + bed sounds waaaay better. Plus we have a chiminea on the deck that we make smores in anyway 😉
    That gooey topping could not look any more delicious if it tried!

    • says

      I completely agree. My first (and only) camping experience was in Maine and I learned when we got there that there weren’t showers or bathrooms on site. We were supposed to stay for 4 days, but between rain, mosquitoes, and me freaking out about bugs/dirt/whatever, we lasted one night. haha

      So nice that you have a chiminea!

    • says

      I do wish I was one of those people who liked to spend days camping, but at the end of the day, I like a hot shower and a comfy bed. I’d blame it on living in the city, but my brother is the total opposite. He loves to do things like bike from MA to Vermont and camp out along the way. Not for me!

  2. says

    Haha, I’m the exact same way when it comes to camping! I think nature is absolutely beautiful and I love the idea of “becoming one” with it. But it’s become quite clear that I’m not a camper, by any means.
    I’ll just stick with these amazing looking cupcakes. Please and thank you! (:

  3. says

    OMG, these look fantastic. I love s’mores!
    I did like nature until I got stung around 20 times by (unknowingly) disturbing a yellow jackets nest on a hike….I’m okay obviously, but it was very scary since I wasn’t sure if I was allergic or not!

  4. says

    I used to be more of a nature person. I grew up out in the middle of nowhere, without power or city water, but moving into civilization has created a wimp out of me. Don’t get me wrong, I can hold my own when I need to, but I PREFER to stay where the water runs through the pipes and my laptop can be charged if I need it.

    The cupcakes look amazing! I made s’mores cupcakes last year. They were graham cakes with a ganache filling and marshmallow frosting…not vegan though.

    • says

      I don’t think I could hold my own if I needed to. You should have seen me trying to light a fire when I went camping. haha

      Those cupcakes sound incredible, vegan or not!

  5. says

    I am definitely an outdoorsy gal- in that I love to hike, bike, climb, row, anything like that. My honeymoon was two weeks of outdoor adventure in the Pac NW.
    However- I am not a tent-kinda-gal. I like having a shower and electricity.
    This might sound weird- but can you use that ener-g replacer to make like… and egg white omelet?

    • says

      What a great honeymoon!

      No, I think it’s safe to say that the egg replacer would not work for an omelet. Thus far, it’s been great in baked goods, but I think that’s about it.

  6. says

    have you ever taken a banana, split it down the center with a knife (peel ON) stuffed with choc & walnuts, wrapped in foil and stuck in into HOT embers for 10 minutes?…makes a lovely dessert 😀 and you could top it with icecream (not vegan after this, of course) or even use the broiler if you can’t wait for your next camping trip 😀 your photos are beautiful Amanda!

  7. Luci says

    I have a question. I’m not much of a baker, and most of my baked goods are failures, so I want to ask before I ruin the icing. Should the last 1/8 Tsp Sea Salt be added to the marshmallow topping with the the water and vanilla, or with the sugar?

    • says

      Great question! You can add the 1/8 Tsp. sea salt with the sugar for the marshmallow topping. I’ve updated the recipe to specify this – thanks for pointing it out! Also, I found that the topping tasted a little better the second day, I think after the egg replacer had a chance to fully dissolve and mesh with the other flavors. Please report back and let me know how it turns out for you! :)

      • Luci says

        So I finished making these this afternoon, and even after refrigerating the topping for over an hour, it still seems a little thin, like it would just slide off the cupcake. Will it thicken after a day also? Or should I add some additional egg replacer or some tapioca starch or something?

        • says

          The topping is definitely thinner than marshmallow fluff, for example, but I didn’t have any trouble with it falling off the cupcakes. I’d say go ahead and add a little more egg replacer or tapioca starch. I’m going to make a note in the recipe about adding more egg replacer if it’s not thick enough.

  8. Katie says

    I made the frosting, and it has a slight starch taste that won’t go away. Even after I tried adding more extract and sugar, it still lingers. Any suggestions?

    • says

      Hi Katie, that’s a result of the ener-g egg replacer. I found that after I allowed the frosting to sit in the fridge overnight, that taste almost completely went away.

  9. Hannah-lyz says

    I’ve been using the Ener-g egg replacer for years, but I never knew that you could use it to make a marshmallowy type topping!!! This has opened a whole new door for me baking-wise! I’m all out now.. but as soon as I get a new pack in.. I’m soooo trying this! This would be lovely dolloped on top to make a vegan lemon merangue pie!

    • says

      Hi Felicia! I’m not sure, as I don’t calculate calories for my recipes. You’re welcome to enter the ingredients into a calorie calculator though.

  10. says

    I know this is an older post but my 2 cents, i’ve used coconut creme or solid coconut milk with some cream of tartar and guar gum to make a good marshmallow frosting. you need to whip it enough and cool it to let it set

  11. Kathy says

    Hi! I just stumbled upon this post, and I have a quick question:
    Where did you find vegan graham crackers?
    I can’t find ANY without honey.



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