Just when you thought you were getting caught up on the pumpkin baking trend Halloween hits you! And if you’re anything like my Pinterest feed, you have to make a Halloween themed food (preferably a dessert fit for a kindergarten class). As if thinking of a sufficient Halloween costume wasn’t enough pressure!
I pulled out some paper and started brainstorming what I wanted to make for Halloween and somehow after lots of scribbling I came up with orange velvet s’mores. And I’m glad I did because these were irresistible. Normally when I make desserts like this I don’t eat one every day, but I think I ate one of these every day for like four days straight.
That graham cracker crust tho.
The cupcakes turned out kind of brown after they baked, but I included this picture to prove that they are actually orange! Or at least they were at one point. I promise! I used a natural food dye from Sprouts because Target was out of the regular kind so maybe you would have more luck with the standard food coloring.
Really go for “exceeds expectations” and right before popping them in the oven sprinkle some extras on the top.
I was originally going for a more polished look with the icing, like the kind you see at cupcake stores, but because of the marshmallow fluff it kind of goes flat and oozes which turns out looks more Halloween-y than what I thought I wanted. Plus marshmallow fluff icing > perfect looking cupcakes.
- For the crust:
- 1 cup gluten-free graham crackers
- 2 tbs refined coconut-oil
- 1 tbs butter
- For the cupcakes:
- 1/2 cup + 6tbs gluten-free flour
- 1/4 tsp salt
- 2 tbs cocoa powder
- 3/4 cups sugar
- 3/4 cup oil
- 1/2 cup milk + vinegar
- 1 egg
- 1/2 tsp vanilla extract
- 3/4 tsp baking soda
- 1 tsp vinegar
- 1/4 cup chocolate chips
- For the icing:
- 1 jars (7oz) marshmallow fluff
- 1 tsp vanilla extract
- 2 tbs milk
- 12oz powdered sugar
- 1/4 cup butter
- Preheat the oven to 350 and line a 12-cup cupcake pan with paper liners or grease with cooking spray.
- Crush graham crackers or pulse in a food processor until crumb-sized.
- In a small bowl melt butter and coconut oil in the microwave.
- Mix in 3/4 cup of the graham crackers and stir until combined.
- Add a spoonful of the mixture to each cupcake liner distributing evenly among the cupcakes.
- Press down with a small glass to make the crust compact.
- Bake in the oven for 8 minutes. Be sure to let them cool at least 5 minutes before adding the batter.
- Whisk together dry cupcake ingredients (flour, salt, cocoa) in a medium bowl.
- In a separate bowl beat the sugar and oil on a medium speed using an electric mixer or hand beater.
- Add eggs one at a time beating in between each. Add food coloring and vanilla and continue to beat until well combined.
- In a small bowl mix the milk and vinegar combination and let sit for about 3 minutes. This will act as buttermilk.
- Slowly add the dry mix to the wet alternating with the buttermilk mixture.
- In another small bowl mix the baking soda and vinegar then combine with the batter and beat for 10 seconds.
- Pour the batter into the prepared cupcake pan and sprinkle remaining 1/4 cup graham cracker crumbs and chocolate chips on top.
- Bake for 20-25 minutes.
- Beat marshmallow, vanilla, and butter on medium speed until well combined.
- Add the sugar a little bit at a time.
- Lastly, add the milk until desired consistency is reached.
- Pour icing into piping bag or plastic bag with a hole in the tip and ice cupcakes.
- Decorate as you wish!