How to make Vegan S’mores Cupcakes recipe

Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the vegan butter and sugar until light and fluffy. Add the vanilla extract and almond milk and mix until combined.
Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the 1/2 cup of vegan chocolate chips.
Divide the batter evenly among the 12 cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let cool completely.
To make the ganache, melt the 1/4 cup of vegan chocolate chips in a double boiler. Once melted, pour over the cooled cupcakes.
To make the marshmallow frosting, melt the vegan marshmallows in a double boiler. Once melted, pour over the ganache and let cool.
To finish, toast the marshmallow frosting with a kitchen torch. Enjoy!