Any girl who loves Halloween is a friend of mine. Any girl who loves Halloween and bakes Halloween-themed items…now, that has soulmate-ness written all over it. I was without a doubt thrilled to try one of Natalie Slater’s (the ultra quirky, super fun, and talented author of Bake and Destroy’s) incredible vegan treats dedicated to my favorite holiday. *Note that this recipe is a remake from her archives, not her cookbook.

Now at first glance my first picture doesn’t seem very Halloween-y, I know. I actually wanted to do a before and after shot of this season’s cupcake makeover (hmmm, maybe this is a potential new reality show?) 

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For my Halloween makeover cupcake, I topped it with edible eyeballs and bones but for a more authentic slasher look, but I suggest using any fun infamous Jason mask PDF cut-out to top your Slasher S’Mores Cupcakes. Just don’t forget the fake blood! It’s a must…

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Bake & Destroy's Slasher S'Mores Cupcakes
Recipe reprinted with permission by Natalie Slater
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For the cupcakes
  1. 1 ½ cups all-purpose flour (for the gluten-free: use gf all-purpose flour blend + 1 tsp xanthan gum)
  2. 1 cup sugar
  3. ¼ cup cocoa powder
  4. 1 tsp baking soda
  5. 1 tsp salt
  6. 1 cup cold water
  7. ¼ cup canola oil
  8. 1 tsp vanilla extract
  9. 1 Tbs apple cider vinegar
  10. ½ cup vegan chocolate chips
  11. ½ cup coarsely chopped vegan graham crackers
For the marshmallow frosting
  1. ½ cup vegan margarine
  2. 1 & ½ cups Ricemellow Creme*
  3. 1 Tbs vanilla extract
  4. 3 cups confectioner’s sugar
  5. 1-2 Tbs non-dairy milk as needed
  6. Feel free to make your own vegan marshmallow fluff in place of using Ricemellow Creme; or use your favorite vegan vanilla buttercream recipe in lieu of this frosting.
Instructions
  1. Pre-heat your oven to 350 F and line one cupcake pan with paper liners.
  2. In a large bowl, sift together the flour, sugar, cocoa powder, baking soda, and salt.
  3. Stir in the water, oil, and apple cider vinegar until just mixed. Fold in the chocolate chips and graham crackers.
  4. Scoop batter into prepared pan - filling each cup about ⅔ full. Bake 22-25 minutes, or until
  5. the tops spring back when lightly touched with your finger.
  6. Place pan on a rack to cool for 10 minutes, then remove the cupcakes from the pan and cool completely.
To make the marshmallow frosting
  1. Beat the margarine and Ricemellow Creme together for 3 minutes. Beat in the vanilla extract, then add the confectioner’s sugar 1 cup at a time until well incorporated. If the frosting is too loose, add a bit more sugar. If it’s too stiff, add a bit of non-dairy milk.
  2. Top each cupcake with a plop of frosting and sprinkle with more chocolate chips and
  3. graham cracker crumbs.
Fork and Beans http://www.forkandbeans.com/
Make sure you check out Natalie’s new cookbook Bake and Destroy!

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It has a fun spin on all things pro-wrestling, good ol’ fashioned slasher films, and punk rock.  Named one of the most anticipated cookbooks by VegNews, Bake and Destroy is a sure winner for anyone looking to have more fun in their kitchen (who doesn’t want to laugh a little more anyway?!)…

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