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Bake & Destroy’s Slasher S’Mores Cupcakes

  • Author: Natalie Slater


Recipe reprinted with permission by Natalie Slater



For the cupcakes

  • 1 ½ cups all-purpose flour (for the gluten-free: use gf all-purpose flour blend + 1 tsp xanthan gum)
  • 1 cup sugar
  • ¼ cup cocoa powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 cup cold water
  • ¼ cup canola oil
  • 1 tsp vanilla extract
  • 1 Tbs apple cider vinegar
  • ½ cup vegan chocolate chips
  • ½ cup coarsely chopped vegan graham crackers

For the marshmallow frosting

  • ½ cup vegan margarine
  • 1 & ½ cups Ricemellow Creme*
  • 1 Tbs vanilla extract
  • 3 cups confectioner’s sugar
  • 12 Tbs non-dairy milk as needed
  • 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.


  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.