S'mores Cupcakes

These S’mores Cupcakes have a graham cracker cake, a marshmallow chocolate middle and are topped with fudge frosting. They are everything we love about s'mores...in cupcake form! If that wasn't enough, they're gluten free, nut free, eggless and easily vegan!

Ok so yes. These cupcakes taste just like s'mores! They 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 cupcake recipes, try my Strawberry Filled Cupcakes, Eggless Chocolate Cupcakes and Happy Birthday Cupcakes.

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 and delicious.
• Graham Cracker Cake- The cake 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!
• Fudge Frosting- They are topped with a rich fudge frosting!

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. 
• Milk of choice- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non dairy, use a non dairy milk of your choosing. 
• Vegetable Oil- Adds moisture into this cake; there is no butter or vegan baking stick. 
• Marshmallows- I use gf/vegan ones. Regular size for the middle and a roasted mini for the top.
• Graham Cracker- I use gf/vegan 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.

FOR THE FUDGE FROSTING 

• 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.

EXPERT BAKING TIPS

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 tin, gently smooth the tops with a butter knife.

BUY THE CORRECT HERSHEY BAR

There is one size of the Hershey bar that is nut free and safe for those with nut allergies. It’s the 1.55 oz (43g) bar. 

Always double check the back of the label; it's also gluten free. 

Hershey always lists if there are any potential allergens. The bars of that size do contain milk and soy; so if there are milk allergies, or if you're vegan, make sure to use allergy friendly chocolate instead, like Enjoy Life.

USING TWO TYPES OF COCOA POWDER IN THE FROSTING

People ask how I get my chocolate desserts to be so dark. The secret is in that bit of dark cocoa powder.

Using two types of cocoa powder creates a richer color and flavor, which I love!

With that said, keep in mind that cocoa powder is quite dry. Dark is even drier than Dutch or Natural Unsweetened. 

If you only used the dark cocoa powder, your desserts would be way too dry and bitter.

If you don’t have both types of cocoa powders on hand, just use either the Dutch or Natural Unsweetened. 

But, if you only use the one type, keep in mind that your frosting won’t be as dark as mine is. 

STEP BY STEP INSTRUCTIONS WITH PICTURES 

Here are the steps to make these cupcakes! 

STEP 1: WHISK TOGETHER THE DRY INGREDIENTS MINUS THE GRAHAM CRUMBS

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

STEP 2: Add The Graham Cracker Crumbs

Whisk in the graham cracker crumbs and set aside.

If making the crumbs yourself, 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.

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STEP 3: MIX TOGETHER THE WET INGREDIENTS AND BROWN SUGAR

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

STEP 4: ADD THE WET INGREDIENTS INTO THE DRY

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 and that's normal.

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STEP 5: FILL THE CUPCAKE TINS 

Use an ice cream scoop to fill the cupcake tins almost to the top. Smooth the tops with a small knife.

STEP 6: BAKE THE CUPCAKES 

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.

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STEP 7: MAKE THE HOLES IN THE CUPCAKES 

Leave the cupcakes in the pan while you make the holes because they're going back in the oven. Be careful not to burn yourself.

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 8: Place In the Marshmallow and Reheat

Put 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 9: Press In the Chocolate

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.

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STEP 10: COOL THE CUPCAKES 

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

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.

DECORATE THE CUPCAKES

STEP 1: ROAST YOUR MINI MARSHMALLOWS

Sticking the mini marshmallow 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, to cool.

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

STEP 2: BREAK YOUR GRAHAM CRACKERS

Take out 8 sheets of graham crackers. Break them in half to create 16 graham cracker squares.

STEP 3: 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 FROSTED BY HAND

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.

STEP 3: ADD THE MARSHMALLOW AND GRAHAM CRACKER 

Gently push the cooled roasted mini marshmallow down into the middle of the each cupcake.

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

HOW TO MAKE THESE CUPCAKES VEGAN 

Follow these simple steps to make sure the cupcakes are 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.
• Use a vegan chocolate bar.

FAQ

STORING AND FREEZING 

STORING 

Since gluten free and eggless baked goods are best the first day, we want to try to keep these S'mores 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 S'MORES RECIPES TO TRY

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