Hi Hat S'mores Cupcakes
Contributed by our good friend Natalie. Check out this recipe and many others on her blog at: nataliewaybakes.com
Makes 20 cupcakes
Ingredients
1 pkg. Namaste Foods Chocolate Cake Mix
4 eggs
1-1/3 cup water
2/3 cup oil (she uses grape seed)
1 heaping tsp. baking powder
Marshmallow Frosting
1 cup butter (she uses dairy free)
1 container marshmallow fluff
4 cups powdered sugar
1 tsp. vanilla
1/2 Tbsp. almond milk, or other dairy free milk preference
Chocolate Shell
1 bag dairy free chocolate chips
1/4 cup coconut oil
Topping
A handful gluten free crushed graham crackers
Directions
- Preheat oven to 350° F. Place cupcake liners in a cupcake tin and set aside. In a medium bowl, combine your cake mix with the baking powder, set aside.
- In a large bowl, combine the eggs, water and oil. Slowly add cake mix into wet ingredients, blend well. Using a cookie scoop fill the cupcake liners with mix about 2/3 from the top. (Slightly more than half way). Place in the oven and bake 20-22 minutes (oven times may vary). When done let cool completely.
- For the Marshmallow Frosting, mix the butter, marshmallow fluff, vanilla and milk. Slowly blend in powdered sugar. If you feel you want your frosting thinner, add 1/2 teaspoon increments of milk until desired consistency.
- Once the cupcakes have cooled, frost them using a piping bag and tip. Place the cupcakes in the freezer for about an hour to solidify the frosting.
- For the Chocolate Topping, melt the chocolate chips and coconut oil in a glass microwave safe bowl (20 second increments, stirring each time). Once completely melted set aside and let cool. Once cooled, take the cupcakes out of the freezer and dip them slowly into the chocolate mixture and immediately top with crushed graham crackers.
- Place cupcakes in the refrigerator to set the chocolate shell. Approximately 1 hour.