Vegan S'mores Cupcakes

I finally caved in and bought the book Vegan Cupcakes Take Over the World. And boy am I glad I did, if only for the S'mores cupcakes I just made! I'm not going to post the recipe (since it's in the book) but pictures I do have.

So basically there is the graham cracker cupcake:

Then I chose to cover that in the Rich Chocolate Ganache Topping. The recipe recommended sprinkling the frosting with chocolate shavings or drizzling the frosting with chocolate. I however wanted more chocolate. After all, real s'mores have pieces of chocolate bars in them!

On top of that I put a spoonful of the Vegan Fluffy Buttercream Frosting, or "the marshmallow":

Finally, I sprinkled graham cracker crumbs on top:

 My husband said they looked like they were toasted marshmallows. I think I'm in love with a cupcake.

Vegan Chocolate Peanut Butter Cupcakes

Well, this is my first post!

Vegan Chocolate Peanut Butter Cupcakes

Ingredients

1 1/2 cups flour (I used 1 cup of white flour and .5 cup of whole wheat flour)

1 teaspoon baking soda

1/2 teaspoon salt

1/4 cups applesauce

1/4 cups canola oil

2 teaspoons vanilla

1 cup water

1/4 cups unsweetened cocoa powder

2 tablespoons peanut butter

2 tablespoons vinegar

Directions

Preheat the oven to 375 degrees. Line or grease the cupcake pan.

Combine the flour, baking soda, and salt together. Now add the applesauce, oil, vanilla, and water. Mix well. At this point the batter is going to be split up to make separate peanut butter and chocolate batters. Take about 1 cup of the batter and put it into another bowl. Mix the peanut butter into this batter. In the other batter, mix in the cocoa. Finally, add 2 teaspoons of the vinegar to the peanut butter batter and mix quickly. Then add the remaining 1 tablespoon and 1 teaspoon of vinegar to the chocolate batter and mix quickly.

Divide the chocolate batter evenly into the cupcake pan. Then pour the peanut butter batter on top of the chocolate batter. Bake for 20 minutes.

Chocolate Frosting

Ingredients

1 3/4 cups powdered sugar

1/4 cups unsweetened cocoa powder

1/2 cups vegan butter substitute

2 teaspoons vanilla

2 tablespoons water

Directions

Mix all ingredients well. Frost cooled cupcakes!