S'mores Cupcakes

I originally made these cupcakes about a month ago because I got the idea into my head that something like this would be good. Which it was, don't get me wrong. But the cupcake/marshmallow proportions were off so they looked like weird UFOs, plus I burned some of the marshmallows, plus I messed up the caramel. This was attempt #2 and obviously the result was blog-worthy. They were enjoyed by some friends at a holiday party last night (including our friend Jeff who is the best chef I know. Jeff isn't a food snob or anything but him saying the cupcakes were "awesome" made me feel accomplished) and also by my co-workers today, one of whom walked across the building twice to get a sweet snack. Sadly there are no more left...maybe I'll just make s'more.

S'mores Cupcakes (makes 12)

1/2 cup almond milk
1/2 tsp. apple cider vinegar
2 Tbls. + 2 tsp. canola oil
3/8 cup (6 Tbls.) sugar
1 tsp. vanilla extract
1/4 cup flour
2 Tbls. + 2 tsp. cocoa powder
1/4 tsp. baking powder
3/8 tsp. baking soda
1/8 tsp. salt
3 1/2 graham crackers, divided (Nabisco's are vegan. If you're using another brand, check for honey)
1/2 cup chocolate chips
2 cups mini marshmallows (Dandies is the only vegan brand I've found, but they are Chicago-based)
1/2 recipe caramel sauce (salt optional)

Preheat the oven to 350 F. Combine the almond milk and vinegar and set aside. It will curdle and become like buttermilk.

Crush 2 of the graham crackers into a powder. Combine in a large bowl with the flour, cocoa powder, baking soda, baking powder, and salt.

Mix in the oil, sugar, and vanilla to the almond milk.

Add the wet ingredients to the dry ingredients and stir in the chocolate chips.

Line 12 wells of a muffin tin. Divide the batter equally, about 1 1/2 Tbls. of batter per well. It will look like it barely fills up the well. You want this. Bake for 20 minutes.

While the cupcakes are cooking, make the caramel sauce. While the sauce is cooking, break your remaining 1 1/2 graham crackers along the perforations. Then break each rectangle in half again so you have 12 graham cracker squares. Be careful they don't crumble! Place on a sheet of parchment paper on a plate.

When the caramel is ready, pour it evenly over the graham crackers. Using 2 forks (or whatever strikes your fancy), very carefully distribute the caramel over the graham crackers. The next step will work best if you spread them out as much as possible, more than I did here. It's okay if they're not completely covered. Pop in the fridge until the cupcakes are done.

When the cupcakes are ready, turn on your oven's broiler. Spoon about 10-12 mini marshmallows on top of each cupcake, pressing down slightly.

Broil for 1-2 minutes, watching CAREFULLY. These things go from toasty to charred in about 2 seconds.

When the marshmallows have toasted, very carefully break apart your graham crackers. It helps to hold onto the caramel as much as possible, rather than the graham crackers, as they are pretty fragile. Stick one on top of each cupcake.

YUM.