Some More Cupcakes Please

I am in love with this cupcake.  It is everything I was hoping it would be.  It is a moist, flavorful cake that is not too delicate.  I needed it to hold up to the ricemellow filling that is the surprise inside.  The chocolate buttercream frosting is just right creamy and with graham cracker crumble on top to make it complete.

Us city girls don't get around the campfire too often, but this cupcake is very reminiscent of my childhood camping days and those delicious s'mores.

I brought some over to a friend's house last night for dessert and everyone left cupcake wrappers strewn on the table, not a crumb left.  My friend called today, to let me know that her kids had a fight over breakfast.  They were arguing about who gets the one and only cupcake that was left.
Ahhhh, that makes me so happy!

Some More Cupcakes Please

Preheat oven to 350 degrees.  Line a cupcake tin with paper liners.

Makes 12 cupcakes

In a medium bowl, sift together:

1 1/2 cups unbleached all purpose flour

1 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon kosher salt

In a separate bowl with an electric mixer, cream together:

1/2 cup Earth Balance natural buttery spread at room temperature

3/4 cup organic sugar (evaporated cane juice)

When fluffy add:

3/4 cup (1 6oz. container) So Delicious coconut vanilla yogurt or rice yogurt

1 cup rice milk

1 teaspoon apple cider vinegar

3 teaspoons best quality vanilla

Add flour mixture in two batches and blend until smooth and combined.

Pour batter into prepared cupcake tins 2/3 of the way full.

Bake at 350 degrees for 15-18 minutes or until a toothpick inserted comes out clean.

Let these cupcakes cool completely on a wire rack before assembling the s'more part of these cupcakes.

Inserting filling into a cupcake can be done in one of two ways.
1. Using a pointed tip and a pastry bag, use 1/2 cup of Suzanne's Ricemellow Creme in the bag. Gently insert the tip into top of cupcake about a 1/2".  Gently squeeze the creme until about 1/2 tsp is inside the cupcake.
Or
2. Using the edge of a 1/4 teaspoon, scoop out a piece from the top of the cupcake and gently set aside. Fill the cavity with the ricemellow creme and then put the little top back on.  Don't worry if it is not pretty, you will frost over this.

Chocolate Buttercream Recipe:
Cream together with an electric mixer for about 1 minute:
1/2 cup room temperature Earth Balance natural buttery spread
1/2 cup raw cacao (or baking cocoa) sifted
2 1/2 cups organic confectioner sugar sifted
Then add and whip on high for 3 minutes:
1 tablespoon rice milk
1 tablespoon so delicious coconut creamer
+ 1 tablespoon of either if needed
Note:  Makes enough for 12 cupcakes.  Refrigerate any left overs in an airtight container.  It will keep for 2 weeks.  Blend again before using from fridge.

Frost cupcakes with pastry bag or a regular old butter knife.

Crush up graham crackers (I use all natural Back to Nature) and sprinkle on top of the frosting.

Serve and watch everybody's face light up!