S'mores Cupcakes
These S’mores Cupcakes are everything we love about s'mores, in cupcake form! They have graham cracker cake, marshmallow chocolate middles and are topped with fudge frosting! They're so simple to make, the batter mixes up with just a whisk and spatula; no mixer required! If that wasn't enough, they'regluten free, nut free, eggless and can easily be dairy free (vegan)!
Servings: 16 Cupcakes
Calories: 590kcal
Ingredients
For the Cupcake Batter
- ¾ cup gluten free graham cracker crumbs (about 97.5g or 6 sheets smashed)
- 2 ¼ cups multipurpose gluten free flour (I use a gluten free multipurpose flour with xanthan gum already in it)
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ¾ cups milk
- 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 2 1.55oz Hershey bars and broke them up
For the Chocolate Frosting
- ¾ cup unsalted butter or vegan baking stick, room temperature
- 3 ½ cups confectioners' sugar
- 1 cup cocoa powder (I use ½ cup Dutch ½ cup Dark)
- 2 teaspoons pure vanilla extract
- ½ cup water , room temperature (you may not use it all)
For the Cupcake Tops
- 8 sheets graham crackers broken in half to make 16 squares
- 16 mini marshmallows
Instructions
For the Cupcakes
- Preheat the oven to 350 degrees Fahrenheit and line a regular size cupcake pan with cupcake liners. Set aside.
- Place 6 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.You can also use ¾ cup store bought pre-made graham cracker crumbs.
- In a large bowl, whisk together the 2 ¼ cups multipurpose gluten free flour, 1 cup granulated sugar, 1 ½ teaspoons baking powder, ½ teaspoon baking soda and ½ teaspoon kosher salt.
- Whisk in the ¾ cup graham cracker crumbs (the crumbs should have a sandy consistency) and set aside.
- In a medium bowl, whisk together the 1 ¾ cups milk, the ½ cup light brown sugar, the ½ cup vegetable oil and the 2 teaspoons pure vanilla extract.
- 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 crackers; that's normal.
- Use an ice cream scoop or large cookie 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. Carefully 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 Chocolate Frosting
- While the cupcakes are baking, make the frosting.In the large bowl of an electric mixer or using a hand held mixer, beat the ¾ cup unsalted butter until smooth and creamy. About 2 minutes.
- With the mixer on very low speed, slowly add in the 3 ½ cups confectioners' sugar, 1 cup of cocoa powder and 2 teaspoons pure vanilla extract. Beat until combined.
- While the mixer is on, slowly add in the ½ cup water a little at a time until you get the desired consistency. You may not need to use all the water.
Decorate the Cupcakes
- Take out 8 sheets of graham crackers. Break them in half to create 16 graham cracker squares. Set aside.
- If you have piping bags, pipe the chocolate frosting on top of each cooled cupcake.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 a roasted mini marshmallow down into the middle of the each cupcake. Then push the graham cracker square into the frosting, behind the marshmallow. Enjoy!
Video
Notes
Vegan: Use a non-dairy gluten free flour, vegan sugar, vegan baking sticks, vegan marshmallows, non-dairy milk, vegan chocolate bars and vegan graham crackers.
Storing: Store the cupcakes in an airtight container or individually wrap each cupcake in aluminum foil for up to 2 days in the fridge. Try to create a teepee with the top of the foil so it isn't touching the top of the frosting as much.
Let each cupcake come to room temperature prior to serving. 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.
Nutrition: The info below is a generated estimate and is not guaranteed to be accurate.
Nutrition
Calories: 590kcal | Carbohydrates: 88g | Protein: 6g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 26mg | Sodium: 239mg | Potassium: 236mg | Fiber: 6g | Sugar: 64g | Vitamin A: 306IU | Calcium: 97mg | Iron: 3mg