You know those childhood memories of roasting marshmallows over a campfire, sticky fingers, and chocolate melting just right?
That’s what I wanted to capture with these cupcakes.
I’ve taken that classic s’mores vibe and turned it into a gluten-free treat everyone can enjoy—no fire required!
Plus, these are healthier and easy to make, with simple, fresh ingredients you can grab from your local grocery store.
Tips and Variations
- Ingredient Swaps: Use oat milk or soy milk if you prefer. Coconut sugar works as a natural sweetener alternative.
- Dairy-Free: Ensure your chocolate and graham crackers are dairy-free.
- Extra Toasty: Use a kitchen torch to lightly brown the marshmallow frosting for an authentic s’mores look.
- Add Some Crunch: Top with a mini gluten-free pretzel or roasted nuts for a fun twist.
Serving Suggestions
Serve these cupcakes on a wooden platter with a sprinkle of extra graham cracker crumbs for a rustic, campfire feel. They’re perfect for birthday parties, BBQs, or even a cozy movie night in.
Gluten-Free S’mores Cupcakes: A Taste of Nostalgia
- Total Time: 40 minutes
- Yield: 12 cupcakes 1x
- Diet: Gluten Free
Description
Soft, fluffy gluten-free chocolate cupcakes topped with gooey marshmallow frosting, a drizzle of melted chocolate, and a crunchy graham cracker crumble. These s’mores-inspired cupcakes bring campfire nostalgia to your kitchen!
Ingredients
For the Cupcakes:
- 1 cup gluten-free all-purpose flour (with xanthan gum)
- 1/3 cup unsweetened cocoa powder
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 3/4 cup granulated sugar
- 1/3 cup vegetable oil (or melted coconut oil)
- 2 large eggs, room temperature
- 1/2 cup unsweetened almond milk (or dairy milk)
- 1 tsp vanilla extract
For the Marshmallow Frosting:
- 3 large egg whites
- 3/4 cup granulated sugar
- 1/4 tsp cream of tartar
- 1/2 tsp vanilla extract
For the Toppings:
- 1/2 cup gluten-free graham crackers, crushed
- 1/4 cup melted dark chocolate
Instructions
Step 1: Make the Cupcakes
- Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, and salt.
- In a separate large bowl, combine sugar, oil, eggs, almond milk, and vanilla. Mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Avoid overmixing!
- Divide the batter evenly among the cupcake liners, filling each about 2/3 full.
- Bake for 18–20 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
Step 2: Prepare the Marshmallow Frosting
- In a heatproof bowl, whisk together egg whites, sugar, and cream of tartar. Place the bowl over a pot of simmering water (double boiler) and whisk constantly until the sugar dissolves and the mixture is warm to the touch.
- Transfer the mixture to a stand mixer fitted with a whisk attachment. Beat on high speed until stiff peaks form and the frosting is glossy. Add vanilla and mix briefly.
Step 3: Assemble the Cupcakes
- Pipe or spread the marshmallow frosting onto the cooled cupcakes.
- Sprinkle with crushed gluten-free graham crackers.
- Drizzle melted chocolate over the top for that s’mores magic.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 180
- Sugar: 18g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
