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!
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.