Vegan S’more Cupcakes

Father’s Day calls for something sweet, and when we think of sweet vegan treats, The Sprouted Oven is just the place we love to visit!

We partnered with The Sprouted Oven to celebrate Father’s Day. They came up with this moist chocolatey cupcake topped with melt-in-your-mouth buttercream frosting, vegan chocolate, marshmallows, and graham crackers. One bite of these cupcakes, and you will understand why we are calling it Dad’s Favorite cupcakes!

These S’more vegan chocolate cupcakes check every box and are proof that indulgence and clean ingredients can go hand-in-hand.

Yields: 16 cupcakes
Prep Time: 20 mins
Cook Time: 35 mins

Ingredients

Cupcake
1 cup (154g) Organic One Degree Organics Sprouted Spelt Flour
1 cup (245g) Oat Milk or plant-based milk
3.5 tsp (15g) Lemon Juice
1 cup (154g) unbleached all purpose flour 
1 3/4 cups (392g) Cane Sugar
3/4 cup (62g) Cocoa Powder
3 tsp (15g) Baking Powder
1 tsp (5g) Baking Soda
1 tsp (5g) Salt
1/2 cup (102g) Sunflower Oil or Avocado oil
2/3 cup (170g) Applesauce
4 tsp (20g) Vanilla Extract
1 cup (224g) Boiling Water

Buttercream
1 1/2 cups vegan butter, softened (use baking sticks, not tub)
4–5 cups powdered sugar
2 teaspoons pure vanilla extract
1/4–1/2 cup unsweetened soy or almond milk

S’more Toppuing (optional)
Vegan marshmallows (mini or cut-up)
Crushed graham crackers or stick pretzels
Vegan chocolate chunks or chips
Chocolate drizzle

Directions

For the Chocolate Cupcakes

Preheat oven to 350°F (175°C) and grease a cupcake pan. Line with baking cups for easy removal. In a small bowl, mix the oat milk and lemon juice. Stir slightly and set aside to curdle.

In a large bowl, whisk together the flours, sugar, cocoa powder, baking powder, baking soda, and salt.

Add the oil, vanilla, applesauce, and the curdled milk mixture. Mix until just combined. Carefully stir in the boiling water (the batter will be thin—this is normal). Pour batter evenly into the lined cupcake pan, filling each about 2/3 full.

Bake for 20–25 minutes, or until a toothpick inserted into the center comes out clean. Let cupcakes cool completely before frosting.

For the Buttercream

In a large bowl, beat the softened vegan butter until light and fluffy.
Sift in the cocoa powder and mix until fully incorporated.

Add 4 cups of powdered sugar, vanilla extract, and 1/4 cup of milk. Beat until smooth and creamy, adding more powdered sugar or milk as needed to reach your desired consistency.Frost cooled cupcakes generously.

Enjoy!

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