S’More Cupcakes

• FOR CUPCAKES
• 1/2 cups Graham Cracker Crumbs
• 1-1/3 cup Unbleached All-purpose Flour
• 1 cup Turbinado Sugar
• 1 teaspoon Baking Powder
• 1/2 teaspoons Salt
• 1 cup Cold Water
• 1/3 cups Oil (expeller Pressed)
• 1 Tablespoon Apple Cider Vinegar
• 1 teaspoon Vanilla Extract
• _____
• FOR THE TOPPING:
• Mini Marshmallows
• 3 Tablespoons Soy Creamer
• 1/2 cups Chocolate Chips

1. Makes 12 cupcakes. Use organic ingredients whenever possible.
2. Preheat your oven to 350 .
3. Pulse the graham crackers in a food processor to make 1/2 cup graham cracker meal.
4. Whisk the dry ingredients together in a bowl. Whisk the wet ingredients together in another bowl (I use a pint glass measuring cup). Pour the wet ingredients into the dry ones and mix until just blended.
5. Line a cupcake pan with paper liners and fill them. Bake for 15 to 20 minutes or until a toothpick comes out clean. Cool completely.
6. If the cupcakes have a peak, slice it off with a serrated knife to make a flat top to hold the marshmallows. Top the cupcakes with marshmallows.
7. Heat the soy creamer in a small pot until it's very hot, but not boiling. Remove from heat and pour in the chocolate chips.
8. Wait a few minutes and then whisk the chips until they're completely dissolved. Allow to cool and thicken up before drizzling over the cupcakes, or it will run off.

for, graham cracker crumbs, flour, turbinado sugar, baking powder, salt, water, oil, apple cider vinegar, vanilla, marshmallows, soy creamer, chocolate chips

Taken from tastykitchen.com/recipes/desserts/se28099more-cupcakes/ (may not work)