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 Homemade Hostess Cupcakes, 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.
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.
- Use a vegan chocolate bar.
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 S'mores Cupcakes
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.
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.
Step 5: Fill the Cupcakes
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.
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.
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 4: 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 5: Add the Mini 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.
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.
- 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.
Recipe FAQs
I do not recommend making these ahead of time due to the fact that they taste best warm and gooey so they have that s'mores consistency.
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.
It makes 16 regular size cupcakes.
No you do not! You can leave them as is.
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 You'll Love
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
S'mores Cupcakes
Ingredients
For the Cupcake Batter
- 2 ¼ cups gluten free flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup graham cracker crumbs , gluten free
- 1 ¾ cups milk of choice
- 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 two 1.55oz Hershey bars and broke them up
For the Frosting
- 3 ½ 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
- 8 sheets graham crackers broken in half to make 16 squares
- 16 mini marshmallows
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line a regular size cupcake pan with cupcake liners. Set aside.
- In a large bowl, whisk together the gluten free flour, granulated sugar, baking powder, baking soda and salt.
- Whisk in the graham cracker crumbs (the crumbs should have a sandy consistency) 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.
- In a medium bowl, whisk together the milk of choice, the light brown sugar, the vegetable oil and the vanilla.
- 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.
- Use an ice cream 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. 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 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 only one type of cocoa powder, 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 Decorating
- 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.
- Take out 8 sheets of graham crackers. Break them in half to create 16 graham cracker squares.
- 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 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.
Koko
Can this be made into a cake? And if so, what adjustments would need to be made ? (:
Lee
Hi Koko. It is a bit more of a process to turn cupcakes into a cake vs a cake into cupcakes. I actually am working on a s'mores cake recipe and I hope to have that up soon!
john
Perfect sized s'mores treats for me!
Steve
As a s’mores lover, these are perfect!
Lee
SO glad...thanks!