-
1
1.
-
2
Preheat oven to 350 degrees F.
-
3
2.
-
4
Make the crust: Combine the graham cracker crumbs, sugar, and melted butter, mixing well.
-
5
3.
-
6
Line a muffin tin with baking cups, then press 1 Tablespoon of the crust into each cup.
-
7
4.
-
8
Refrigerate for 1 hour.
-
9
This step can be skipped, but it will result in a crumbly crust.
-
10
5.
-
11
Then sprinkle 1/2 teaspoon of dairy free mini chocolate chips into each cup.
-
12
6.
-
13
Lets make the cupcakes: Beat cake mix, water, softened butter, and 3 whole eggs in a large bowl on low speed for 30 seconds, then on medium speed for 2 minutes, scraping down bowl occasionally.
-
14
7.
-
15
Pour batter into each cup until full.
-
16
8.
-
17
Bake 18-23 minutes.
-
18
9.
-
19
Then remove from oven and allow cupcakes to cool completely.
-
20
10.
-
21
Lets make the marshmallow fluff frosting: In a saucepan, mix together the agave nectar and cream of tartar.
-
22
11.
-
23
Bring to boil, stirring constantly.
-
24
Once it boils, reduce heat to low and let simmer.
-
25
Stir occasionally.
-
26
12.
-
27
While thats simmering, beat the 2 egg whites and vanilla together until foamy.
-
28
13.
-
29
Add a pinch of salt and continue beating until it forms stiff peaks.
-
30
This takes from 3 to 5 minutes.
-
31
14.
-
32
Turn the speed to low on your mixer and pour in the agave mixture.
-
33
15.
-
34
Beat on medium high until the frosting is glossy and well combined, 2 to 3 minutes.
-
35
16.
-
36
Frost the cooled cupcakes then grate some dairy free chocolate over the top for garnish from your chocolate bar.
