S’mores Cupcakes

I’ve been sharing this cupcake with my culinary class students lately and it’s so good I wanted to share with you, too!

For a vegetarian, regular marshmallows aren’t an option because they contain gelatin.  Worry no more, my fellow gelatin adversaries!  These cupcakes fix that challenge and even have the oooey-gooey roasted marshmallows on top.

Here’s what you will need:

1 batch of My Favorite Chocolate Cupcakes

1 container of Suzanne’s RiceMellow (like marshmallow fluff, only free of eggs)

1 box of Kinnikinnick S’moreables Graham Style Crackers — 8 oz

1 bag of Dandies vegan marshmallows

Bake the cupcakes according to this recipe and allow them to cool.

On top of each cupcake, put a quick schmear of the RiceMellow.  This will act as glue for the marshmallows.

Place a few Dandies marshmallows on top of the RiceMellow.

Roast with an Orka Kitchen Torch or place under the broiler in your oven.  Keep a very close eye on these if you are using the broiler.

Once marshmallows are roasted to your liking (I like mine crunchy on the outside), stick a piece of a graham cracker in the top.

There you have it!  A super easy way to make a very boutique-y cupcake in a hurry.  This is faster than whipping up frosting.  And…it’s gluten-free, dairy-free, egg-free, vegan and tastes amazing.

So tell me, dear readers, how do you like your marshmallows roasted?  Just lightly browned? Burnt to a crisp?  A little crispy on the outside yet gooey on the inside?  Tell me what makes you want s’more!