S'Mores Cupcakes

Makes 12 cupcakes
From Vegan Cupcakes Take Over The World

Ingredients:
3/4 c. brown sugar
1/2 c. canola oil
2 Tbsp. molasses
1/4 c. soy yogurt
1 1/4 c. soy milk
1 tsp. vanilla extract
1 c. all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ground cinnamon
1/4 tsp. salt
1/2 c. graham cracker crumbs

- Preheat oven to 350 degrees. Line a muffin pan with cupcake liners.
- You need 2 bowls, 1 for wet ingrediants and one for dry.
- Mix the brown sugar, oil, molasses, yogurt, soy milk, and vanilla in a large bowl.
- Sift the flour, baking powder, baking soda, cinnamon, and salt in a separate bowl and mix. Add the graham cracker crumbs and mix it up again.
- Add the dry ingredients to the wet in three batches, mixing well after each addition. Your batter will still probably be a little lumpy unless you made the graham cracker crumbs really fine. Lumps are ok though.
- Fill cupcake liners almost full. Sometimes mine spill over a bit, but it might just be the pan I'm using. So either take your chances on filling it all the way up, or leave a little space and have extra batter left over.
- Bake 22 to 26 minutes or until a toothpick in the center comes out clean. Transfer to cooling rack and let cool completely before decorating.

- I use fluffy white whipped frosting from the store.. read the ingredients to make sure there are no dairy or egg products. Or you can make your own, see recipe at the end.
- So generously frost the cupcakes with your white frosting, or if you really want a sticky awesome cupcake, look for vegan marshmallow fluff at whole foods.

- Then you will drizzle chocolate on.. mine is usually more like a pool of chocolate. See recipe that follows.

- Then I usually break some more graham crackers into 1/8 and stick them in the top, for decoration.. or you can crumble some on top.

Quick Melty Ganache
- 3 Tbsp soy milk
- 1/3 c. semisweet chocolate chips (they sell vegan chocolate chips at whole foods, not expensive, or check the ingredients.. i think dark chocolate generally doesn't have dairy in it)

- heat milk to simmer in a small pot or in the microwave, then remove from either, and add chocolate, stir til completely smooth. let cool about a minute, then drizzle onto cupcakes. it will solidify slightly, but never harden completely.

Fluffy Buttercream Frosting
- 1/2 c. nonhydrogenated shortening
- 1/2 c. nonhydrogenated margarine (Earth Balance)
- 3 1/2 c. confectioners sugar (sifted)
- 1 1/2 tsp. vanilla extract
- 1/4 c. soy milk

- Beat the shortening and margarine together until well combined and fluffy. Add sugar and beat for 3 more minutes. Add vanilla and soy milk, beat for another 5 to 7 minutes until fluffy.
- You can pipe the frosting onto the cupcakes by putting it in a sandwich bag and cutting off one corner. No mess! :) Nice.