S'mores Cupcakes

These S’mores Cupcakes are everything we love about s'mores, in cupcake form! They have graham cracker cake, marshmallow chocolate middles and are topped with fudge frosting! They're so simple to make, the batter mixes up with just a whisk and spatula; no mixer required! If that wasn't enough, they're gluten free, nut free, eggless and can easily be dairy free (vegan)!

These S'mores Cupcakes taste just like s'mores! They gluten free cupcakes are super easy to whip up (no mixer needed for the batter) and are the perfect treat for all those s'mores lovers!

For more gluten free cupcake recipes, try my Homemade Hostess Cupcakes, Strawberry Filled Cupcakes, Eggless Chocolate Cupcakes and Happy Birthday Cupcakes.

Reasons to Love these Gluten Free Cupcakes

• Allergy Friendly- These cupcakes are gluten free, nut free, egg free and can easily be dairy free (vegan)! 
• Soft & Fluffy- The crumb of these cupcakes is super soft and delicious.
• Graham Cracker Cake- The batter itself has ¾ cup graham cracker crumbs in it, giving us that classic s'mores flavor.
• They're Stuffed- The cupcakes are filled with a marshmallow and a piece of chocolate!
• S'mores- They have that s'mores flavor we adore just like in my S'more Snack Mix!
• Fudge Frosting- They are topped with a rich fudge frosting!

Ingredient Notes

• Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this gluten free flour because it’s free of the top 9 allergens. It also contains xanthan gum which really helps give baked goods their bounce and prevents them from falling apart.
• Milk- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non-dairy, use a dairy-free milk of your choosing.
• Vegetable Oil- Adds moisture into these cupcakes; there is no butter or vegan baking stick
• Pure Vanilla Extract- Make sure the vanilla you use is pure and gf.
• Marshmallows- I use gf/vegan ones like in my Chocolate Chip Marshmallow Cookies. Use regular size marshmallows for the middles and roasted mini marshmallows for the tops like I use in my Vegan Hot Chocolate.
• Graham Crackers- I use these gf/vegan graham crackers. You'll need about 6 sheets to make the crumbs and another 8 sheets if you want to top the cupcakes with graham crackers.
• Chocolate- You can use whatever chocolate you like. Simply press it down into the middle of the marshmallow after they come out of the oven.
• Butter/ Vegan Baking Stick-  Only use room temperature butter in the frosting. If using vegan butter, make sure it's on the cold side versus room temperature. Also, use vegan baking sticks instead of vegan butter from a tub.
• Water- This frosting uses room temperature water instead of milk! Add it in slowly; you may not need it all.

See my recipe card below for a complete list of the ingredients with measurements.

This recipe has not been tested with some of these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!

How to Make S'mores Cupcakes

Here are the step by step instructions to make these s'mores gluten free cupcakes! 

Step 1: Make the Graham Cracker Crumbs

Place sheets of graham crackers in a zip top bag, seal it shut and use a rolling pin or the flat side of a meat mallet to crush the crackers.

You want them to have a sand like consistency.

You can also use store bought pre-made graham cracker crumbs.

Step 2: Whisk Together the Dry Ingredients

In a large bowl whisk together the gluten free flour, granulated sugar, baking powder, baking soda and salt.

Once combined, whisk in the graham cracker crumbs and set aside.

Step 3: Mix Together the Wet Ingredients and Brown Sugar

In a medium bowl, whisk together the milk, light brown sugar, vegetable oil and vanilla.

Step 4: Add the Wet Ingredients into the Dry

Slowly add the milk mixture into the dry ingredients and whisk to combine. If it gets too thick, switch to a spatula.

You might see the flecks of graham and that's normal.

Step 5: Fill the Cupcake Tins

Use an ice cream scoop, or a large cookie scoop, to fill the cupcake tins ¾ way to the top. Then smooth the tops with a small knife.

Step 6: Bake the Cupcakes and Cool

Bake the cupcakes at 350 degrees Fahrenheit for 24 minutes or until tops of the cupcakes are golden brown and spring back at you when carefully touched.

Step 7: Make the Chocolate Fudge Frosting

In the large bowl of an electric mixer or using a hand held mixer, beat the butter until smooth; about 2 minutes.

Then slowly beat in the confectioners’ sugar, cocoa powder and the vanilla until combined.

Then beat in the water a little at a time until you get the desired consistency. You may not need to use it all.

Step 8: Make Holes in the Cupcakes

Using a sharp knife, cut a hole big enough to fit a marshmallow, in the center of the cupcakes but not all the way to the bottom.

Scoop out the inside with a spoon.

Step 9: Place In the Marshmallow and Reheat

Place a regular size marshmallow into each warm cupcake and pop them back into the oven for 2 more minutes so the marshmallow heats up.

Step 10: Press In the Chocolate and Cool

Take the cupcakes out of the oven and press a piece of the chocolate into the center of the marshmallow. Be careful, the cupcakes are hot.

If the chocolate isn't going in easily, carefully cut a slit in the top of the marshmallow with a sharp knife and place the piece of chocolate inside.

Let the cupcakes cool almost completely in the pan before trying to remove them so the marshmallow and chocolate get nice and gooey.

Step 11: Frost the Cupcakes and Decorate

Pipe the chocolate buttercream on top of each cupcake or frost with an icing spatula.

If desired, top the cupcakes with a mini roasted marshmallow and half a gluten free graham cracker.

Expert Baking Tips

• Use Packed Cups of Flour- Normally in baking we do not use packed cups however, when working with gluten free, I've found using packed cups works best to help the baked goods keep their shape. Or read the gram measurement.
• Smooth the Batter- Many gluten free batters have a way of staying exactly as they are placed, when baked. When the batter is in the cupcake pan, gently smooth the tops with a butter knife prior to baking.
• Use Paper Muffin Liners- It will ensure you're able to get the cupcakes out of the tins. If you don't have any paper liners, grease each cupcake tin with vegetable oil prior to adding the batter.
• Cool the Cupcakes- Make sure the cupcakes have cooled completely prior to frosting them. If the cupcakes are even slightly warm, the frosting will become a liquid mess.
• Use 2 Types of Cocoa Powder in the Frosting- The 2 types of cocoa powders give the frosting its dark hue. If you only have one type on hand, use natural unsweetened or dutch, just know the color will not be as dark as mine. Do not use dark alone; it will make your frosting too chalky and bitter.
• Making The Frosting- If the frosting is too liquidy, add more confectioners’ sugar 1 tablespoon at a time until you reach the desired consistency. It should be thick enough to stay put on the cupcakes and not run off. If the frosting appears too thick, add a little water ¼ teaspoon at a time. Make sure your butter isn't too soft. It should be room temperature, not softened. If you're using vegan butter, make sure it is on the colder side.

Recipe FAQs

More S'mores Recipes You'll Love

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📖 Recipe

S'mores Cupcakes

Author: Lee

These S’mores Cupcakes are everything we love about s'mores, in cupcake form! They have graham cracker cake, marshmallow chocolate middles and are topped with fudge frosting! They're so simple to make, the batter mixes up with just a whisk and spatula; no mixer required! If that wasn't enough, they'regluten free, nut free, eggless and can easily be dairy free (vegan)!

5 from 7 votes

Cook ModePrevent your screen from going dark

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Prep Time 45 minutes mins

Cook Time 24 minutes mins

Assembly Time 20 minutes mins

Total Time 1 hour hr 29 minutes mins

Course Cakes and Cupcakes

Cuisine American

Servings 16 Cupcakes

Calories 590 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

For the Cupcake Batter

• ▢ ¾ cup gluten free graham cracker crumbs (about 97.5g or 6 sheets smashed)
• ▢ 2 ¼ cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
• ▢ 1 cup granulated sugar
• ▢ 1 ½ teaspoons baking powder
• ▢ ½ teaspoon baking soda
• ▢ ½ teaspoon kosher salt
• ▢ 1 ¾ cups milk
• ▢ ½ cup light brown sugar , packed
• ▢ ½ cup vegetable oil
• ▢ 2 teaspoons pure vanilla extract

For the Filling

• ▢ 16 regular size marshmallows , gluten free/vegan
• ▢ 16 small pieces of chocolate I used 2 1.55oz Hershey bars and broke them up

For the Chocolate Frosting

• ▢ ¾ cup unsalted butter or vegan baking stick, room temperature
• ▢ 3 ½ cups confectioners' sugar
• ▢ 1 cup cocoa powder (I use ½ cup Dutch ½ cup Dark)
• ▢ 2 teaspoons pure vanilla extract
• ▢ ½ cup water , room temperature (you may not use it all)

For the Cupcake Tops

• ▢ 8 sheets graham crackers broken in half to make 16 squares
• ▢ 16 mini marshmallows

Instructions

 

For the Cupcakes

• Preheat the oven to 350 degrees Fahrenheit and line a regular size cupcake pan with cupcake liners. Set aside.
• Place 6 sheets of graham crackers in a zip top bag, seal it shut and use a rolling pin or the flat side of a meat mallet to crush the crackers.

  You want them to have a sand like consistency.

  You can also use ¾ cup store bought pre-made graham cracker crumbs.
• In a large bowl, whisk together the 2 ¼ cups multipurpose gluten free flour, 1 cup granulated sugar, 1 ½ teaspoons baking powder, ½ teaspoon baking soda and ½ teaspoon kosher salt. 
• Whisk in the ¾ cup graham cracker crumbs (the crumbs should have a sandy consistency) and set aside.
• In a medium bowl, whisk together the 1 ¾ cups milk, the ½ cup light brown sugar, the ½ cup vegetable oil and the 2 teaspoons pure vanilla extract. 
• Slowly add the milk mixture into the dry ingredients and whisk to combine. It if gets too thick, switch to a spatula.

  You might see the flecks of graham crackers; that's normal.
• Use an ice cream scoop or large cookie scoop to fill the cupcake tins almost to the top. Smooth the tops with a small knife.
• Bake the cupcakes at 350 degrees Fahrenheit for 24 minutes or until tops of the cupcakes are golden brown and spring back at you when carefully touched.
• Still in the cupcake pans, carefully cut a hole in the top of the cupcake, big enough to fit a marshmallow.

  Carefully scoop out the inside.

  Put the regular size marshmallows into the warm cupcakes and pop them back into the oven for 2 minutes. 
• Take the cupcakes out of the oven and press a piece of the chocolate into the center of the marshmallow. Be careful, the cupcakes are hot. 

  If the chocolate isn't going in easily, cut a slit in the top of the marshmallow with a sharp knife and place the piece of chocolate inside.
• Let the cupcakes cool almost completely in the pan before trying to remove them so the marshmallow and chocolate get nice and gooey.

For the Chocolate Frosting

• While the cupcakes are baking, make the frosting.

  In the large bowl of an electric mixer or using a hand held mixer, beat the ¾ cup unsalted butter until smooth and creamy. About 2 minutes.
• With the mixer on very low speed, slowly add in the 3 ½ cups confectioners' sugar, 1 cup of cocoa powder and 2 teaspoons pure vanilla extract. Beat until combined.
• While the mixer is on, slowly add in the ½ cup water a little at a time until you get the desired consistency. You may not need to use all the water.

Decorate the Cupcakes

• Take out 8 sheets of graham crackers. Break them in half to create 16 graham cracker squares. Set aside.
• If you have piping bags, pipe the chocolate frosting on top of each cooled cupcake.

  If you don’t have piping bags, put a thin layer of frosting on top of each cupcake.
• If you frosted them by hand, pop the cupcakes in the fridge for 5-10 minutes to let that thin layer harden. 

  This is your crumb layer so that when you frost the tops of the cupcakes, the marshmallow and chocolate don't ooze out and get all over the place. 

  If you have a piping bag, you don’t need the crumb layer, or this step or the chilling.
• Gently push a roasted mini marshmallow down into the middle of the each cupcake. 

  Then push the graham cracker square into the frosting, behind the marshmallow. Enjoy!

Video

Notes

Vegan: Use a non-dairy gluten free flour, vegan sugar, vegan baking sticks, vegan marshmallows, non-dairy milk, vegan chocolate bars and vegan graham crackers. 

Storing: Store the cupcakes in an airtight container or individually wrap each cupcake in aluminum foil for up to 2 days in the fridge. Try to create a teepee with the top of the foil so it isn't touching the top of the frosting as much.

Let each cupcake come to room temperature prior to serving. Or you can warm each cupcake in the microwave for 5-10 seconds. Be careful not to burn your mouth on hot marshmallow, frosting and cake.

Freezing: I do not recommend freezing these cupcakes once assembled. The marshmallow and graham cracker do not defrost well.

Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.

Nutrition

Calories: 590kcalCarbohydrates: 88gProtein: 6gFat: 28gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 26mgSodium: 239mgPotassium: 236mgFiber: 6gSugar: 64gVitamin A: 306IUCalcium: 97mgIron: 3mg

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