Smores Minicakes (graham cracker cupcake w/ marshmallow center drizzled w/ chocolate ganache) 

these are an adaptation of a Martha Stewart recipe, veganized!

Makes 2 dozen

• 2 1/4 cups plus 2 tablespoons sugar
• 1 3/4 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 1 flax seed egg (1 tablespoon ground flaxseeds and 3 tablespoons water (or other liquid)
• 1 cup rice/almond milk
• 1/3 cup vegetable oil
• 2 teaspoons pure vanilla extract
• 1 cup boiling water
• 1 1/2 cups graham cracker crumbs (from about 20 squares)
• 1/3 cup earth balance butter, softened
• 1/3 cup chocolate chips
• 24 dandies vegan mini marshmallows

Directions

Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside.

Sift 2 cups plus 2 tablespoons sugar, flour, baking powder, baking soda, and salt together into the bowl of an electric mixer. Mix ingredients together on low speed.

In a large bowl, mix together flax egg, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Place graham cracker crumbs, remaining 1/4 cup sugar, and butter in a bowl; stir until well combined. Add to large bowl. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine. Add in chocolate chips. Fill each muffin cup three-quarters full with cake batter. Add marshmallow to the center of each muffin tin. Put in oven and bake, for 18 to 20 minutes or until fully baked. Let cool. Combine 1/4 cup of melted chocolate chips mixed with 1 tablespoon earth margarine melted butter and drizzle over cupcakes.