Vegan S'more Cupcakes

I created this for the 2009 Milwaukee Iron Cupcake competition inspired by Seattle's Trophy Cupcakes.  This works best in a foil cupcake liner as it toasts the graham cracker layer better than paper.

CUPCAKE:
3 tablespoons earth balance spread, melted
5 ounces bittersweet chocolate, finely chopped
1 cup soy milk
1 teaspoon apple cider vinegar
3/4 cup sugar
1/3 cup canola oil
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup flour
1/3 cup cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
FROSTING:
1/4 cup vegetable shortening
1/4 cup earth balance
1 3/4 cups powdered sugar
3/4 teaspoon vanilla extract
2 tablespoons soy milk

​​1.    Preheat oven to 350 degrees.  Line 12 muffin tins with cupcake liners.

2.    Whisk together the soy milk and vinegar in a large bowl.  Set aside for a few minutes to curdle.  Add the sugar, oil, vanilla, almond extract to the soy milk mixture and beat until foamy.

3.    In a separate bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.  Add in 2 batches to wet ingredients and beat until no large lumps remain.

4.    Mix earth balance spread and graham cracker crumbs until well combined.  Place 1 tablespoon graham cracker crumb mixture into the bottom of each prepared muffin cup.  Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner.  Reserve remaining graham cracker mixture for topping.

5.    Place 2 teaspoons chocolate into each muffin cup.  Reserve remaining chocolate for topping.  Transfer muffin tins to oven and bake until the edges of hte graham cracker mixture is golden, about 5 minutes.  Remove from oven and fill each muffin cup 3/4 full with batter.

6.    Bake 18-20 minutes until a toothpick inserted in center comes out clean.  Transfer to a cooking rack and let cook completely.

7.    To make frosting, beat shortening and earth balance spread until fluffy.  Add the sugar and beat for 3 more minutes, until smooth.  Add vanilla and soy milk, beat for another 6-7 minutes.

8.    Spread a teaspoon full of frosting on each cupcake.  Top with graham cracker crumbs and chocolate slivers.