S’mores Cupcakes
These gluten free S’mores Cupcakes were developed for my daughter’s birthday. She requested some type of s’mores dessert and it was up to me to dream it up. So much fun! I played around with ideas for cakes, but ended up going with cupcakes because they are so easy to serve. The base is made with gluten free graham cracker crumbs, then a generous layer of fudgy brownie and a topping of toasted marshmallow fluff. Yummm!
S’mores Cupcakes Begin with the Crust
I use gluten free Graham Style Crumbs by Kinnikinnick, which allows you to skip the step of crushing the crackers & they taste great too! You won’t even need to measure! One box is the perfect amount for this recipe to create the base of the cupcakes. Pamela’s gluten free Honey Grahams are another option, if you’d like to have pieces of graham cracker to garnish with. If you are using whole crackers, begin by crushing the graham crackers in a food processor until you get fine crumbs. If you don’t have a food processor, you can put the graham crackers in a gallon zippered bag and crush them with a rolling pin or the bottom of a heavy pot. This will take some effort, but you will get there!
Combine the cracker crumbs with softened butter until the crumbs hold together when pressed against the side of the bowl. You may need to add a little more butter if your crackers are a bit dry. Spoon a heaping tablespoon of the crumb mixture into lined cupcake molds. Divide any remaining batter into the cups evenly. Then press the crumbs into the bottom of the liner. I found a small wine glass with a stem perfectly sized to flatten the crumbs nicely, but feel free to use whatever you have on hand!
Fudgy Brownie Filling
This brownie filling is rich and incredible on its own. Layered with a graham cracker crust and topped with gooey, smokey and sweet marshmallow fluff, it becomes absolutely dreamy. To pull the batter together, begin by beating the eggs until they are frothy. Then beat in the sugars. Next, add the butter gradually, then the vanilla.
Combine the cocoa powder, gluten free flour and salt together in a small bowl. Mix the dry ingredients into the bowl with the wet ingredients using the hand mixer. Then mix the chocolate chips into the batter by hand with a spatula.
Divide the batter between the 12 muffin molds, spooning it on top of the graham crust. Pop them in the oven to bake, then let them cool before topping them with marshmallow fluff.
Tips for Marshmallow Fluff
Spray canola oil inside a piping bag or gallon sized ziplock bag fitted with a piping tip. Stabilize the bag by propping it up in a tall container or glass. Then spoon the marshmallow fluff into the piping bag. Pipe it onto the cupcakes, then use a kitchen torch to toast the marshmallow. Wait to top the cupcakes with the marshmallow fluff until just before you serve, because it will spread over time.
If you don’t have a kitchen torch, place the rack in your oven to the highest position possible (leaving enough room for the cupcakes). Preheat the oven to high broil, then place the marshmallow topped cupcakes into the oven for about 1 minute, watching it the entire time. Remove as soon as the marshmallow is toasted the way you like.
More Gluten Free Goodies
Banana Cupcakes with Cream Cheese Frosting
S’mores Cupcakes
Ingredients
Gluten Free Graham Cracker Crust
- 1 ¼ cups crushed gluten free graham crackers (1 box of Kinnikinnick GF graham crumbs or approx. 10 Pamela's GF Honey Grahams, plus 2 more for garnish)
- 2 tbsp softened butter (*you may need up to 4 tbsp, depending on the crackers you use)
Brownie Filling
- 2 eggs
- ½ cup granulated sugar
- ½ cup light brown sugar
- ½ cup butter (melted & cooled)
- 1 ½ tsp vanilla extract
- ½ cup cocoa powder
- ¼ cup gluten free flour blend with xanthan gum
- ¼ tsp fine sea salt
- ¾ cup semi-sweet chocolate chips
- 16 oz marshmallow fluff
Instructions
- Preheat the oven to 300 degrees. Line 12 cupcake molds with paper cupcake liners.
Gluten Free Graham Cracker Crust
- Finely crush the graham crackers using a food processor if possible. Combine the graham crumbs with the softened butter in a mixing bowl. Check to be sure that the crumb mixture sticks together when pressed against the side of the bowl. If it is too dry to stick, add a little more butter.
- Divide the crust mixture into the 12 cupcake liners and press into the bottom as level & evenly as possible. I use the bottom of a cup or stem of a mini wine glass. Whatever is the right diameter for your cupcake molds. Set these aside while you work on the brownie filling.
Brownie Filling
- In a large mixing bowl, beat the eggs on a high speed until they are pale and frothy. Add the sugars and beat on high until thick and pale. Gradually add in the butter and vanilla extract until it is combined well.
- Combine the cocoa powder, flour and salt on a low speed until it is incorporated, then turn the speed up to mix it very well.
- Use a mixing spoon to stir in the chocolate chips.
- Divide the batter evenly into the cupcake molds on top of the graham crust. Bake for 40-45 minutes, until the brownies are cooked through, but still fudgy in the center. Remove and let cool to room temp before spooning or piping on the marshmallow fluff.
- Use a kitchen torch or broiler set on high to toast the marshmallow in the oven. If toasting in the oven, this should take about 60 seconds, depending on how high the rack is set in your oven.
- Serve right away or store at room temp until ready to eat. The marshmallow fluff will likely spread and drip over the edges of the cupcake as it sits.
