Easy vegan S’mores cupcakes recipe

Vegan, easy.

Rich chocolate cupcakes, with biscuit bases and fluffy marshmallow meringue toppings.

Add a drizzle of dairy-free chocolate and cookie crumbles to finish off these decadent cakes. 

S’mores are an American campfire dessert that I took inspiration from to make these cupcakes and they turned out perfect- Y U M!

Nothing beats a chocolate cake. 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. I used a blow torch to give them a classic burnt marshmallow effect.

As ‘classic’ meringue contains egg whites, I use chickpea brine, also known as Aquafaba. 

Aquafaba is the best substitute when making vegan meringue- LOVE IT!

These cakes are:

– Rich

– Moorish

– Luxurious

– Flavourful

– Chewy

No campfire needed to make these treats, only a few ingredients and a hungry party of guests!

Preparation- 10 minutes

Baking time- 18-20 minutes

Makes- Around 10

Level- Easy

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Ingredients for the base

-100g of biscuits (I use Biscoff)

-15g of dairy-free butter

Ingredients for the cupcakes

-240ml of dairy-free milk (I use unsweetened almond)

-1 teaspoon of apple cider vinegar

-210g of self-raising flour

-100g of golden caster sugar

-1 tablespoon of cocoa/cacao powder

-1/2 teaspoon of baking powder

-1/2 teaspoon of bicarbonate of soda

-60g of coconut oil (Melted)

Ingredients for the marshmallow meringue

-130g of chickpea brine

-75g 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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To make the base

Step 1- Line 2 cupcake trays with cupcake cases.

Step 2- Add the biscuits into a food processor and whizz up until crumb-like.

Step 3- Pour the crumbled biscuits into a mixing bowl.

Step 4- Place the butter into a small saucepan on low and heat until fully melted.

Step 5- Pour the butter mixture into the crumbled biscuits and stir until it resembles wet sand.

Step 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

Step 1- Preheat your oven to 180 degrees c.

Step 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’.

Step 3- In a large mixing bowl, sift the flour, sugar, cocoa/cacao powder, baking powder and bicarbonate of soda.

Mix well to combine.

Step 4- Add the melted coconut oil to the ‘buttermilk’ and whisk to combine.

Step 5- Add the wet ingredients into the dry and mix until a smooth batter.

Step 6- Fill the cases 3/4 full with the batter.

Make sure to tap the tins on the worktop to remove any air bubbles.

Step 7- 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.

Step 8- 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 

Step 1- Drain the chickpea brine from a can of chickpeas and place into a bowl.

Whizz up on high until foamy. 

I use my Kitchenaid stand mixer with the balloon attachment.

You can use an electric hand whisk.

Step 2- Add in the sugar and continue to whip up until stiff meringue peaks forms.

Step 3- When thick & glossy, add in the vanilla and cream of tartar.

Step 4- Pop the meringue into a piping bag fitted with a French patisserie tip nozzle.

Step 5- When the cupcakes are cool, pipe a swirl of meringue onto each cake.

Top off with a drizzle of melted dark chocolate, vegan marshmallows and crumbled cookies.

You could even toast the meringue.

Serve fresh or store in a sealed container in the fridge.

Best eaten within a few days.

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