I have quite the obsession with s’mores-based desserts. Evidenced here, here and here. Well, now we have another delicious treat to add to the s’mores recipe arsenal! Drumroll please… S’mores Cupcakes. Yes. S’MORES. CUPCAKES.These puppies have a graham cracker cookie base that provides the perfect crunchy texture and is probably my favorite part of the entire cupcake. It’s insanely addicting. Plus, the chocolate cupcake resting on the graham crust bottom is the most light, fluffy and non gluten-free tasting gluten-free cupcake that I have ever baked.
Those two layers would honestly be enough. But then you top the cakes with a homemade marshmallow frosting and drizzle hot fudge sauce and more crushed graham cracker cookies on top. Are you drooling yet? These cupcakes are out of this world.
And they are quite the crowd pleaser! (I already have requests in from friends to bake more for an upcoming girls weekend and a friend’s birthday that is two months away!)You absolutely must give these cupcakes a try. Celebrate your half birthday. Throw a cupcake party. Bake them for your new neighbors. Get a head start preparing for National S’mores Day on August 10th… any means necessary to work these babies into your week! Then report back and tell me how much you loved them! It would make me ever so happy.
Big cheers to Lindsay from Life, Love & Sugar for coming up with this recipe, which I adapted slightly to be gluten-free!
Hugs, kisses + yummy dishes… xoxo
Gluten-Free S'mores Cupcakes
- YIELDS 12 cupcakes (plus extra batter enough for a mini cake!)
- Heat your oven to 325 degrees.
- Prepare your cupcake tin by filling each hole with a cupcake liner.
- In a small bowl, combine the 1 1/4 cups graham cracker crumbs, 5 Tablespoons melted butter, 1/2 teaspoon salt and 5 Tablespoons sugar.
- Press about 1 1/2 Tablespoon of the mixture into the bottom of each cupcake liner and press down with your thumb or a spoon so it's packed down in there.
- Bake crusts for seven minutes then remove from the oven and set aside.
- Turn the oven down slightly to 300 degrees.
- For the cupcake layer, combine the flour, 1 cup of sugar, cocoa powder, baking soda and salt in large bowl and combine until well mixed.
- Add the teaspoon of vanilla to the 1/2 cup of boiling water and then add to the dry mixture. Stir until combined.
- Pour the batter into the cupcake liners, filling so they're about 3/4 full. (I had enough extra batter that I poured into a 16oz round Corningware dish to make a mini chocolate cake!)
- Bake the cupcakes at 300 degrees for about 20-22 minutes, until a toothpick comes out relatively clean when inserted in the middle. You want them cooked through but you want them to still be moist, so don't overdo it!
- Set the cupcakes aside to cool.
- To make the icing, combine the four egg whites, remaining cup of sugar and cream of tartar in a metal, heat resistant/proof mixing bowl. I used the bowl that came with my Kitchenaid mixer. (Did some research and this bowl is safe to use for a short period of time over simmering water!)
- Place the mixing bowl over a small saucepan with simmering water.
- Whisk the mixture constantly for about 4 minutes until the sugar is completely dissolved and the mixture is warm.
- Using the whisk attachment on your stand or hand mixer, beat the mixture on low speed, slowly increasing to high speed for about 5 minutes. You know you're done when stiff, glossy peaks form.
- Ice your cupcakes with a piping bag. (You can also use a Ziplock bag and cut a hole in the corner as a make-shift piping bag!)
- Drizzle the tops with the chocolate sauce and extra graham cracker crumbs.