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!
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.
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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, vegan chocolate bars and vegan graham crackers.