Little sis is in town. That means one thing – baking. And lots of it. Last time it was homemade marshmallow smores, peanut butter banana pie, and almond cupcakes.

This time? Well, it’s all cupcakes this time.

We’ve decided to bake our way through Vegan Cupcakes Take over the World, one cupcake at a time. Yesterday we made one full batch of chocolate cupcakes – half of which became Chocolate Cherry Cream Cupcakes, and the other half of which became Cookies and Cream Cupcakes.

Unbelievable.

Let me say, if you don’t have this cookbook, go buy it now. Don’t be fooled into thinking these are hippie cupcakes just because they are vegan. I think I’ve said before, the absense of rich butter and egg allows the true flavors of the cupcakes to shine through. They are light, not too heavy, perfectly crumbly and moist, and oh so satisfying.

Today, we made the S’mores cupcakes. Delicious, but Robin *forgot* to add the graham cracker crumbs to the batter itself – so we had to improvise. Lucky for us they sunk quite a bit during cooking, so we filled the holes with some graham crumbles mixed with a bit of melted butter, like a pie crust. Still, we decided they aren’t quite s’mores enough. So, tomorrow, we’re going to try something NOT from the cookbook. Imagine – a graham cracker ‘crust’ bottom, a rich chocolate cupcake filled with marshmallow cream, and topped with shaved chocolate. THAT sounds like a s’more to me.