1-First, preheat your oven to 350°F (175°C) and line a cupcake pan with paper liners to get started on your vegan smores cupcakes. Mix the dry ingredients like flour, cocoa powder, sugar, espresso powder, baking soda, baking powder, and salt; sift them for a smooth texture and set aside. In another bowl, combine the wet ingredients: hot coffee or water, apple cider vinegar, avocado oil, and vanilla extract, then whisk them together until blended.

2-Mixing and Baking the Cupcakes: Pour the wet mixture into the dry ingredients and whisk just until combined to avoid tough cupcakes. Distribute the batter evenly into 12 cupcake tins and bake for 12 16 minutes, rotating the pan halfway for even cooking. Once done, let them cool completely on a wire rack before moving on patience here makes all the difference!

3-Creating the Frostings: For the vegan chocolate frosting, melt the dark chocolate and let it cool slightly. Sift the powdered sugar with cocoa powder, then cream the vegan butter for about a minute. Add the sifted mixture on low speed, beat for 30 seconds on medium-high, then mix in the melted chocolate, vanilla, and milk for another 45 seconds. Adjust the consistency as needed; if it’s too runny, chill and re-whip for 10 minutes. Hey baking buddies, this frosting is key for that gooey chocolate layer!

4-Now for the vegan marshmallow frosting: Simmer the chickpea brine until it’s reduced by half, about 10 minutes, then chill it overnight if you have time for better stability. Whip the aquafaba until foamy, add cream of tartar and beat until it whitens, then incorporate powdered sugar and vanilla, whipping on high for 5 minutes until stiff peaks form. Use it right away to keep it from getting runny.

5-Assembling Your Cupcakes: To assemble, cut a hole in the center of each cooled cupcake and fill it with vegan chocolate frosting, then replace the top. Pipe more chocolate frosting on top and sprinkle graham cracker crumbs while it’s still wet for that classic crunch. Refrigerate the cupcakes without the marshmallow frosting, and just before serving, pipe on the marshmallow and toast it with a torch if you want that perfect toasted look. For more muffin inspiration, try our blueberry banana muffins recipe for a fruity twist!