S’mores Cupcakes are a delightful dessert treat that will be enjoyed by young and old alike.  These gluten free cupcakes will bring back memories of campfire gatherings any time of the year.

Filled with creamy marshmallow and hints of graham, these cupcakes are sure to be a crowd pleaser.  Decorate as shown or use your imagination to create your own masterpiece.

This recipe yields 18 cupcakes when using a large muffin pan.

Enjoy these S’mores Cupcakes as the decadent end to a great meal or sneak one into between meals to enjoy their gooey goodness!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making S’mores Cupcakes I dumped some shortening, large eggs, almond milk and vanilla extract into a large mixing bowl.

Then I used an electric hand mixer on low speed to beat the ingredients until they were well combined.

Next I added the dry ingredients to the mixing bowl.  I measured in some Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, granulated sugar, cocoa powder, baking powder, baking soda and a bit of salt.

I used the electric hand mixer on low speed again until all the ingredients were moistened and then I changed it to medium speed and continued beating for about 1 minute.

Next I lined a muffin tin with paper liners.

Then I filled each liner half full.

I placed three mini marshmallows into each cupcake liner.

Then I filled the liner with the remaining batter until they were almost full.

I sprinkled some gluten free graham crumbs on top of the batter before placing the pan in the preheated 400F oven for 8 -10 minutes or just until the edges of the cupcakes looked cooked.

Then I reduced the heat to 350F and continued baking the S’mores Cupcakes for 10 – 15 minutes more or until a toothpick inserted in the center came out clean.

Starting at a higher heat helps the sides cook and then the cupcakes will rise better in the center.  This can sometimes be an issue with gluten free baking so this hint can help with that.

After letting the cupcakes cool in the pan for about 10 minutes I transferred them to a rack to finish cooling.

Once cooled I used a straw to create little wells in the center of each cupcake.

Then I combined some mini marshmallows and corn syrup and melted them in the microwave.

Once the marshmallows were melted I stirred them and added water a few drops at a time until the marshmallow mixture was still thick but no longer stringy.

Then I used the marshmallow mixture to fill the well in each cupcake.

Now at this point you can use your favourite chocolate frosting to complete these S’mores Cupcakes.

I chose a canned frosting, which I find they put less in now so to avoid having to open another one I doctored it up so it would be enough for all the cupcakes.

I added some extra icing sugar and almond milk before beating it all together with an electric hand mixer.

Once it was combined and creamy, I was ready to finish decorating the S’mores Cupcakes.

I made the icing a little thinner than usual to be more like melted chocolate.

Then I topped off my creations with a mini marshmallow and some broken up gluten free graham crackers.  You could also choose to just sprinkle some more graham crumbs on the top if you do not want to use the crackers.

You will love these S’mores Cupcakes loaded with chocolate flavour, hints of graham and filled with soft marshmallow as a surprise inside.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

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PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make these S’mores Cupcakes:

• 3/4 cup shortening
• 4 eggs, large
• 1 1/4 cups almond milk
• 1 tsp vanilla
• 2 cups Bob’s Red Mill 1 to 1 Gluten Free Baking Flour
• 1 1/2 cups granulated sugar
• 3/4 cup cocoa powder
• 4 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 54 mini marshmallows
• gluten free graham crumbs
  After Baking:
• Frosting of choice
• 1 1/2 cups mini marshmallows
• 1 tablespoon corn syrup
• water
• 18 mini marshmallows
• gluten free graham crumbs or graham crackers

How to Make S’mores Cupcakes:

1. Preheat oven to 400F.
2. Put cupcake liners into the muffin tins.
3. With an electric hand mixer beat the shortening, eggs, almond milk and vanilla on low speed until they are well combined.
4. Add the Bob’s Red Mill 1 to 1 Gluten Free Baking Flour, granulated sugar, cocoa powder, baking powder, baking soda and salt.
5. Beat on low speed until combined and then on medium speed for about 1 minute.
6. Fill each cupcake liner 1/2 full.
7. Place three mini marshmallowsl into the batter in each liner.
8. Fill the liner almost to the top with more batter.
9. Sprinkle graham crumbs on top of each cupcake.
10. Place the muffin pans in the preheated 400F oven for 8 – 10 minutes or until edges appear cooked. 
11. Reduce heat to 350F for another 10- 15 minutes or until a toothpick inserted in the center comes out clean.
12. Remove from oven and allow to cool in the pan for about 10 minutes.
13. Transfer the cupcakes to a cooling rack.
14. When cupcakes have cooled use a straw to create a well in the center of each one.
15. Melt the 1 1/2 cups of marshmallows and the corn syrup together in the microwave.
16. Stir marshmallows and slowly add a few drops of water at a time until the marshmallow mixture is still thick but not stringy.
17. Fill the wells you made in the cupcakes with the marshmallow mixture.
18. Use frosting of choice to ice the cupcakes.
19. Garnish with more graham crumbs or broken up graham crackers. Place a mini marshmallow in center of each cupcake.
20. Serve and Enjoy!