Servings: 12 cupcakes
1 cup of graham cracker crumbs
1 cup of spelt flour (or all-purpose)
1 1/2 tsp of baking powder
1/2 tsp of salt
1/2 cup of coconut oil, room temperature
1 cup of maple syrup
2 large eggs
1 tsp of pure vanilla extract
3/4 cup of almond milk
Marshmallow fluff & Nutella
1-2 graham crackers for topping
*Recipe adapted from Real Simple magazine
Preheat oven to 350 degrees. Line a 12 cup muffin tin with paper liners.
In a large bowl, whisk together the graham crackers, flour, baking powder, and salt. In a separate bowl (or electric mixer), beat together the coconut oil and maple syrup. Beat in the eggs, one at a time, then add the vanilla, scraping the sides of the bowl as necessary. Begin to slowly add in the dry ingredients and milk, alternating and adding in thirds. Mix until just combined.
Divide the batter among the 12 tins and place in the oven on the middle rack. Bake for 20-24 minutes, until the toothpick comes out clean. Cool in the pan for 10 minutes then transfer to a cooling rack. Let cool to touch before frosting.
Fold together the marshmallow fluff and Nutella in a bowl then place into a piping bag or plastic bag (and cut the tip) then swirl onto each cupcake. Break a few graham crackers into squares and place on top of cupcakes for garnish.
I’m Brittany and this is ME. I’m a health nerd with a sarcastic sense of humor, a smiling/laughter problem, and a niche in the kitchen. I have a passion for fitness and cooking because together they changed my outlook on life. Live for the moment and do what you love: that’s what’s important. I kick a** in Pilates/Barre and the kitchen because it’s what makes me happy, it’s what I’m good at, and I LOVE it.