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    Home » Gluten Free Dessert Recipes

    Marshmallow Cupcakes

    Published: Jun 17, 2022 · Modified: Aug 22, 2022 by Lee · This post may contain affiliate links · 3 Comments .

    Jump to Recipe Jump to Video

    These Marshmallow Cupcakes have a light moist eggless chocolate cupcake base and are filled and topped with chocolate fudge frosting! All the flavors of my s'mores cupcakes but this time with more chocolate! Best yet, they're gluten free, nut free, eggless and easily vegan!

    A toasted marshmallow and graham cracker sits atop a chocolate frosted cupcake.

    These Marshmallow Cupcakes are everything you love about s'mores, but a chocolate version like with my Chocolate Marshmallow Cookies! These are for all my chocolate lovers. If you want a more traditional 's'mores cupcake, make sure to check out my S'mores Cupcakes. If you love mini marshmallows, check out my Chocolate Chip Marshmallow Cookies!

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

    Jump to:
    • Reasons to Love these Cupcakes
    • Ingredient Notes
    • Substitutions and Variations
    • How to Make Marshmallow Cupcakes
    • Expert Baking Tips
    • Recipe FAQs
    • Storing and Freezing 
    • Other Marshmallow Recipes You'll Love
    • 📖 Recipe
    • Marshmallow Cupcakes
    A halved Marshmallow Cupcake displaying the chocolate frosted insides.

    Reasons to Love these Cupcakes

    • Allergy Friendly- These cupcakes are gluten free, nut free, egg free and can easily be dairy free (vegan). 
    • Soft & Fluffy- The cupcakes are super soft, decadent and delicious.
    • Double Chocolate- The cupcakes have a chocolate base and are filled and topped with fudge frosting!
    • Easy to Make- The batter mixes up in just one large bowl with a whisk!
    • S'mores- They have that s'mores flavor we adore!

    Ingredient Notes

    For the Cupcakes

    • 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 one because it’s nut safe but it does contain dairy. 
    • White Vinegar- Used with the baking soda to help the cupcakes rise.
    • Vegetable Oil- These cupcakes use oil, so they stay moist longer.
    • Cocoa Powders- I like to use two types but if you only want to use one, use Dutch or Natural Unsweetened.
    • Marshmallows- I roast mine and use gf/vegan ones like in my Chocolate Marshmallow Cookies.
    • Graham Cracker- I use gf/vegan graham crackers.

    For the Fudge Frosting

    The ingredients for the chocolate frosting.
    Frosting Ingredients
    • Butter/Vegan Baking Stick- Make sure to use softened not melted or your frosting will be a liquidy mess.
    • Water- This frosting uses water and no milk at all.

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

    Substitutions and Variations

    How to Make these Cupcakes Vegan

    • Use a gluten free flour that’s free from dairy.
    • Read the label on your graham crackers to make sure they're gluten free, nut free and vegan.
    • Only use gluten free/vegan marshmallows.
    • Make sure to use vegan baking sticks instead of butter in the frosting.

    This recipe has not been tested with 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 Marshmallow Cupcakes

    Here are the step by step instructions to make these cupcakes! 

    Step 1: Whisk Together all the Dry Ingredients

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

    Cocoa, sugar, Flour, sugar, baking soda and salt in a bowl.
    Whisking together the dry ingredients.

    Step 2: Make 3 Wells in the Dry Ingredients

    In the dry ingredients, using clean hands, make 3 wells for the wet ingredients to be poured into. 

    Step 3: Pour in the Liquid Ingredients Minus the Water 

    In one well pour the vegetable oil, in the other well pour the white vinegar and in the last, pour the vanilla.

    Wells made by fingers in the dry ingredients.
    Step 2
    Filling the wells with the wet ingredients.
    Step 3

    Step 4: Pour the Cold Water on Top

    Pour the cold water on top of all the ingredients. 

    Step 5: Whisk to Combine Everything

    Use a whisk to mix everything together until fully combined. If it gets too thick for the whisk, switch to using a spatula. 

    Do not over mix.

    Adding water to the top.
    Step 4
    Mixing together to make a chocolate batter.
    Step 5

    Step 6: Fill the Cupcake Tins 

    Use an ice cream scoop to fill the cupcake tins ¾ way to the top. Smooth the tops with a small knife. You should have 12 regular size cupcake tins filled.

    Step 7: Bake the Cupcakes

    Bake the cupcakes at 350 degrees Fahrenheit for 25 minutes or until the tops of the cupcakes spring back at you when carefully touched.

    Step 8: Cool the Cupcakes

    Let the cupcakes cool almost completely in the pan before trying to remove them.

    Chocolate cupcake batter in a cupcake tin.
    Step 6
    Baked chocolate cupcakes in a tin.
    Step 7

    Make the Frosting

    Step 1: Cream the Butter/Vegan Baking Stick

    In the large bowl of an electric mixer or using a hand held mixer, beat the softened butter or vegan baking stick until smooth and creamy. About 2 minutes.

    Step 2: Add in the Vanilla

    Add in the vanilla and beat until combined.

    Step 3: Whisk the Cocoa Powders

    If using two types of cocoa powder, put them in a bowl and whisk to combine. 

    If using only one type of cocoa powder, skip this step.

    Step 4: Add in the Remaining Ingredients

    With the mixer on low speed, slowly add in the confectioners’ sugar, the mixed cocoa powders and the water. Beat until combined, creamy and smooth.

    Rich and delicious chocolate frosting in a bowl.

    Assemble the Cupcakes

    Step 1: Make the Holes in the Cupcakes

    Once the cupcakes have cooled completely, we are going to make the holes for the fudge frosting.

    If you have piping bags with tips, you can use that to make the holes.

    If not, using a clean thumb, simply push down in the center of the cupcakes but not all the way to the bottom.

    Step 2: Fill the Cupcakes

    Put the frosting in a piping bag.

    Stick the tip of the piping bag down into the hole. Starting at the bottom, squeeze and fill the entire hole all the way to the top. Set the filled cupcakes aside.

    If you don't have a piping bag, fill a zip top bag with frosting and snip the corner off to fill the cupcakes.

    Holes are cut into the center of the cupcakes.
    Step 1
    Filling the holes with chocolate frosting.
    Step 2

    Step 3: Crush the Graham Crackers

    Place 2 sheets of the graham crackers in a zip top bag and seal it shut. 

    Crush the grahams with the flat side of a meat mallet or a rolling pin until they have a sand-like consistency. A few tiny chunks are fine.

    STEP 4: Rip The Marshmallows in Half

    Take 6 regular size marshmallows and cut or rip them in half.

    You want each half to have one side that has the flat surface.

    Step 5: Roast Your Marshmallows

    Sticking the marshmallow half on a metal skewer or on the end of a metal fork, carefully roast the flat top side of the marshmallow for a second into a flame.

    The flame can either be from your gas stove top or from a long multipurpose lighter.

    Make sure the marshmallow is no longer on fire and then place on a ceramic plate, roasted side up, to cool.

    If you don't want your marshmallows roasted, you can skip this step.

    12 marshmallows slightly toasted on a plate.

    Step 6: Break Your Graham Cracker

    Take out 6 sheets of graham crackers. Break them in half to create 12 graham cracker squares.

    Decorate the Cupcakes 

    Step 1: Pipe the Frosting

    If you have piping bags, pipe the frosting on top of each cupcake and then jump to STEP 3.

    If you don’t have piping bags, put a thin layer of frosting on top of each cupcake.

    Step 2: Chill the Cupcakes

    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 fudge frosting doesn't ooze out and get crumbs all over the place. 

    If you have a piping bag, you don’t need the crumb layer, or this step or the chilling.

    Step 3: Add the Graham Crumbs

    Immediately after finishing frosting the cupcakes, add the graham cracker crumbs so they stick to the frosting.

    Step 4: Add the Marshmallow and Graham Cracker 

    Gently push half the cooled roasted marshmallow down into the middle of the each cupcake. You want the roasted half to be upright. You don't want the marshmallow warm. It will melt the frosting.

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

    A cupcake with a chocolate frosted swirl and graham cracker crumbs.
    Adding a toasted marshmallow to the top.
    Adding a graham cracker square behind the marshmallow.

    Step 5: Chill the Cupcakes Again

    Immediately after pushing in the marshmallow and graham, pop the cupcakes all in the fridge to chill for about 15 minutes.

    Expert Baking Tips

    • Use 2 Types of Cocoa Powder- The 2 types of cocoa powders give the cookies their dark hue. If you only have one type on hand, use natural unsweetened or dutch...just know their color will not be as dark as mine. DO NOT use dark alone; it will make your cupcakes too dry and bitter.
    • Smoothing the Batter- Many gluten free flour batters have a way of staying exactly as they are placed, when baked. If you leave it misshapen, that’s how it will remain when baked. When the batter is in the cupcake tins, gently smooth the tops with a butter knife.
    Gluten free Marshmallow Cupcakes sit amongst plates of marshmallow and graham crackers.

    Recipe FAQs

    Can I make these cupcakes ahead of time?


    Most gluten free baked goods are best made the same day, but you can make these cupcakes the night before.

    If making the night before, you can fill the cupcakes but don't do the top frosting, marshmallow and graham till the day of. The graham gets soft due to the moisture of the frosting.

    Keep the cupcakes in an airtight container in the fridge until ready to serve. 

    Can I make the frosting ahead of time?


    Yes! You can make the frosting the night before.

    Store it in a bowl covered with plastic wrap in the fridge.

    When ready to use, bring the frosting to room temperature and rewhip if you want to regain that creaminess. 

    How many cupcakes does this recipe make?


    It makes 12 regular size cupcakes.

    Do I have to roast the marshmallow halves?


    No you do not! You can leave them as is.

    Do I have to rip the marshmallow in half?


    No, but if you don't it will stick up higher than the frosting.

    Can I use regular all purpose flour?


    Yes!

    If using AP Flour instead of gluten free, only use 6 tablespoons of vegetable oil.

    Note: I cannot test any recipe with regular flour due to celiac disease but this was what I did prior to my daughter's diagnosis.

    Storing and Freezing 

    Storing

    Since gluten free and eggless baked goods are best the first day, we want to try to keep these Marshmallow Cupcakes as fresh as possible.

    Store extra cupcakes in an airtight container in the fridge for up to 2 days.

    When ready to eat, let the cupcake sit on the counter, until it is room temperature and soft.

    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.

    Other Marshmallow Recipes You'll Love

    • Scoop of S’mores Ice Cream with chocolate bar, crackers and marshmallows.
      S'mores Ice Cream
    • Looking down at a chocolate cookie with a gooey marshmallow center.
      Chocolate Marshmallow Cookies
    • A melty S’mores Cookie with a bite taken out.
      S'mores Cookies
    • A square of Cocoa Pebble Treat.
      Cocoa Pebble Treats

    Did you try this recipe? Please leave me a ⭐ review below!

    Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!! 

    📖 Recipe

    A toasted marshmallow and graham cracker sits atop a chocolate frosted cupcake.

    Marshmallow Cupcakes

    Author: Lee
    These Marshmallow Cupcakes have a light moist eggless chocolate cupcake base and are filled and topped with chocolate fudge frosting! All the flavors of my s'mores cupcakes but this time with more chocolate! Best yet, they're gluten free, nut free, eggless and easily vegan! 
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 25 minutes mins
    Assembly Time 30 minutes mins
    Total Time 1 hour hr 10 minutes mins
    Course Dessert
    Cuisine American
    Servings 12 cupcakes
    Calories 500 kcal

    Ingredients
     
     

    For The Cupcakes

    • 1.5 cups gluten free flour
    • 1 cup granulated sugar
    • 4 tablespoons cocoa powder (I use 2 of Dutch cocoa powder and 2 of Dark)
    • 1 teaspoon baking soda
    • ½ teaspoon kosher salt
    • 7 tablespoons vegetable oil
    • 1 tablespoon white vinegar
    • 1 teaspoon pure vanilla extract
    • 1 cup cold water

    For The Frosting

    • 3.5 cups confectioners' sugar
    • 1 cup cocoa powder (I use ½ cup Dutch ½ cup Dark)
    • 12 tablespoons unsalted butter or vegan baking stick
    • ½ cup water
    • 2 teaspoons pure vanilla extract

    For The Tops

    • 2 sheets graham crackers , crushed
    • 6 sheets graham crackers , broken in half to make 12 squares
    • 6 marshmallows , regular size

    Instructions
     

    For The Cupcakes

    • Preheat oven to 350 Fahrenheit and line a regular cupcake pan with paper liners. 
    • In a large bowl whisk together the gluten free flour, granulated sugar, cocoa powders, baking soda and kosher salt. 
    • In the dry ingredients, using clean hands, make 3 wells for the wet ingredients to be poured into. 
    • In one well pour the vegetable oil, in the other well pour the white vinegar and in the last, pour the vanilla.
    • Pour the cold water on top of all the ingredients. 
    • Use a whisk to mix everything together until fully combined. If it gets too thick for the whisk, switch to using a spatula. 
      Do not over mix.
    • Use an ice cream scoop to fill the cupcake tins ¾ way to the top. Smooth the tops with a small knife. You should have 12 regular size cupcake tins filled.
    • Bake the cupcakes at 350 degrees Fahrenheit for 25 minutes or until the tops of the cupcakes spring back at you when carefully touched.
    • Let the cupcakes cool almost completely in the pan before trying to remove them.

    For The Frosting

    • In the large bowl of an electric mixer or using a hand held mixer, beat the softened butter or vegan baking stick until smooth and creamy. About 2 minutes.
    • Add in the vanilla and beat until combined.
    • If using two types of cocoa powder, put them in a bowl and whisk to combine. If using one one, skip this step.
    • With the mixer on low speed, slowly add in the confectioners’ sugar, the mixed cocoa powders and the water. Beat until combined, creamy and smooth.

    For Assembly

    • Using a clean thumb, simply push down in the center of the cupcakes but not all the way to the bottom to make the hole.
    • Fill a piping bag with frosting. If you don't have a piping bag, fill a zip top bag and snip a corner off.
    • Stick the tip of the piping bag down into the hole. Starting at the bottom, squeeze and fill the entire hole all the way to the top. Set the filled cupcakes aside.
    • Place 4 sheets of graham crackers into a zip top bag and seal it shut. Crush the grahams with the flat side of a meat mallet or a rolling pin until they have a sand-like consistency. A few tiny chunks are fine.
    • Rip your 6 marshmallows in half so that each half has a flat side of the marshmallow. You will have 12 halves.
    • Sticking the marshmallow half on a metal skewer or on the end of a metal fork, carefully roast the flat top side of the marshmallow for a second into a flame. Make sure the marshmallow is no longer on fire and then place on a ceramic plate, roasted side up, to cool. If you don't want to roast the marshmallows, skip this step.
    • Take out 6 sheets of graham crackers. Break them in half to create 12 graham cracker squares.

    For Decorating

    • If you have piping bags, pipe the frosting on top of each cupcake.
    • If you don’t have piping bags, put a thin layer of frosting on top of each cupcake.
    • 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 crumbs don't get all over the place. If you have a piping bag, you don’t need the crumb layer or this chilling step.
    • Immediately after finishing frosting the cupcakes, add the graham crumbs so they stick to the frosting.
    • Gently push half the cooled roasted marshmallow down into the middle of the each cupcake. You want the roasted half to be upright. Make sure it is cool or it will melt your frosting.
    • Then push the graham cracker square into the frosting, behind the marshmallow. 
    • Immediately after pushing in the marshmallow and graham, pop the cupcakes all in the fridge to chill for about 15 minutes.

    Video

    Notes

    Storing: Store extra in an airtight container in the fridge for up to 2 days. Warm in the microwave for 5-10 seconds, being careful not to burn your mouth.
    Freezing: I do not recommend freezing these cupcakes, once assembled. 
    To make vegan: Use a non dairy gluten free flour, vegan baking sticks, vegan marshmallows and vegan graham crackers. 

    Nutrition

    Calories: 500kcalCarbohydrates: 79gProtein: 4gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 30mgSodium: 266mgPotassium: 159mgFiber: 5gSugar: 56gVitamin A: 350IUCalcium: 35mgIron: 2mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Ginny

      June 25, 2022 at 3:03 pm

      5 stars
      These are so yummy! The best part of camping without having to camp!

      Reply
      • Lee

        June 27, 2022 at 10:31 am

        SO glad!

        Reply
    2. John

      June 17, 2022 at 10:51 am

      5 stars
      Looks so delicious! What a great summery cupcake!

      Reply
    5 from 3 votes (1 rating without comment)

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    Lee, the beautiful founder of Lane and Grey Fare.

    Hi guys, I'm Lee! As a mother of two children with celiac disease and multiple food allergies, I wanted to share all that I’ve learned with others in a way that’s entertaining and helpful. All my food is 100 percent gluten free, nut free, seed free, egg free and most of my baked goods can easily be made dairy free (vegan).

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