My latest obsession has been making gourmet cupcakes, so I’ve been experimenting with fancy fillings, frostings and garnishes. Enter the s’mores cupcake. I kept thinking, how many other elements can make this more and more s’more-like? This creation was fun to develop: a graham cracker crust, toasted marshmallow filling, dark chocolate ganache, and a toasted marshmallow on top. I think this one is a picture-perfect winner, and proof that allergen-free is still delicious!

Baker’s notes: You might make 24 graham cracker-crusted cupcakes and use the remaining batter to make cupcakes without the crust so you will have extra crumbs to use for garnish. Also, in this recipe you will need to remove the cake middles so you can fill cupcakes with the toasted marshmallow filling. You can use the middles to make dessert shots with your leftover filling and ganache. See?

S’mores Cupcakes #glutenfree #dairyfree #eggfree #nutfree

Makes 28 cupcakes
Adapted from chefchloe.com and cookiesandcups.com

Graham Cracker Base 

1 box Enjoy Life Honey Vanilla Graham Hand-Crafted Crunchy Cookies, pulsed in food processor into coarse crumbs
5 tsp. non-dairy margarine, melted (I use Earth Balance Soy-Free Margarine)

Procedure:

1. Line cupcake pans with paper liners. I used two 12-cup pans, and a 6-cup pan.
2. Mix together cookie crumbs and margarine. Press 1 Tablespoon of crumb mixture into the bottom of each cupcake liner. Reserve any extra crumbs for garnish, if desired.
3. Set aside crusts while preparing cupcake batter.

Chocolate Cupcakes 

2 cups sugar
2/3 cup unsweetened cocoa powder
2 teaspoon baking soda
1 teaspoon salt
3 cups all-purpose gluten-free flour mix (I used Namaste Gluten-Free Perfect Flour Blend with Xanthan Gum already in the mix)
2 cups cold coffee, coconut milk or other non-dairy milk
1 cup canola oil
¼ cup apple cider vinegar
4 teaspoons vanilla extract
2 teaspoons instant espresso powder, optional (do not use if you use coffee as liquid ingredient)

Procedure:

1. Preheat oven to 350 degrees F.
2. Whisk together the sugar, cocoa, baking soda, salt, and flour into a bowl.
3. In a separate bowl, mix the coffee or milk, oil, vinegar, vanilla, and espresso powder (if using) until smooth.
4. Pour the wet mixture into the dry mixture and mix with a whisk.
5. Scoop the batter evenly among the prepared cupcake liners until each cup is 3/4 full.
6. Bake for about 20-22 minutes, or until an inserted toothpick comes out clean (gluten-free for me is usually 22 minutes).
7. Cool in pans on a wire rack ten minutes. Then remove cupcakes from pans to cool completely.

Toasted Marshmallow Filling

1/4 cup non-dairy margarine (I use Earth Balance Soy-Free Margarine)
1 cup powdered sugar
1/2 tsp. vanilla extract
1 T. non-dairy milk
4 oz. marshmallows (about 10 regular-sized marshmallows)

Procedure:

1. In bowl of stand mixer beat margarine until smooth. Add in powdered sugar and vanilla and mix thoroughly. Add milk 1 teaspoon at a time and mix until smooth. If filling is too dry, mix in a little more milk.
2. Turn oven onto broil. Line a baking sheet with parchment paper and spread marshmallows out in an even layer. Place under broiler for about 45-90 seconds until they are browned and puffed. Watch closely as they can burn very quickly. Remove from broiler, and carefully turn marshmallows over. Put back into broiler for another 60 seconds or so to toast other side. Again, watch closely to avoid burning.
3. Immediately add the marshmallows in to the margarine mixture and beat until smooth. Allow mixture to cool completely before spreading or piping into cooled cupcakes.

Dark Chocolate Ganache

2 cups dairy-free semisweet chocolate chips (I use Enjoy Life or Ghirardelli Semi-Sweet chips)
1/2 cup canned coconut milk, mixed well before measuring
1/4 cup canola oil

Procedure:

1. Melt chocolate chips and coconut milk in a microwave for 30 seconds. Mix well. Return to microwave in 30-second increments if needed to melt completely. Mix well.
2. Whisk in oil until smooth.

Cupcake Assembly Procedure (see photos below for reference):

1. Use and apple corer to cut a hole in the middle of each cooled cupcake, being careful not to break through to the graham cracker crust. (Reserve middles for another use, like dessert shots).
2. Fill a dessert decorator or a piping bag fitted with a coupler with cooled marshmallow filling. Do not use a decorator tip. Fill each cupcake with the marshmallow filling.
3. Top each cupcake with chocolate ganache. You can either use an offset spatula to spread ganache on each cupcake, or invert each cupcake and dip and twist in ganache to evenly coat.
4. Sprinkle tops of ganache with graham cracker crumbs, if desired.
5. Top cupcakes with a toasted marshmallow (see below).

Toasted marshmallows for garnish (prepare just before topping the finished cupcakes)

1. Turn oven on to broil. Line a baking sheet with parchment paper and spread another 28 marshmallows out in an even layer. Place under broiler for about 1 minute seconds until they are browned and puffed. Watch closely as they can burn very quickly. Remove from broiler, and carefully turn marshmallows over. Put back into broiler for another minute to brown toast other side. Again, watch closely to avoid burning.
2. Immediately but gently press one toasted marshmallow on top of each cupcake.

About Sheila Ray

I've been a full-time creative communications professional since college, and my work includes art direction, graphic design, writing and photography. I run a freelance creative marketing strategy business from my home office. I'm also a mom of two children, one of which has life-threatening food allergies. I experience, learn, and discover more about myself and God's plan for me everyday. As I share my stories, I share my faith. I hope you find my blog informational and inspirational.

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