I love s’mores. I love them so much, I realized as I was typing out this recipe that I already have a s’mores cupcake post on my blog. Oops.
In all fairness to my apparently lacking memory, these did start out as doughnuts. S’mores doughnuts sound pretty awesome, right? In theory, this is a great idea. In reality, the Dandies marshmallows that I so lovingly cut into pieces despite their extreme stickiness and then gently folded into the chocolate chip batter, liquified in the baking process. The ones that didn’t liquify and leave air pockets bubbled over onto the pan, making it impossible to get the doughnuts out in one piece. It was a (delicious) mess.
A couple of trials later, I ended up with cupcakes. Don’t worry – these are so much better than the doughnuts.
I was playing around with my gluten-free flours and somehow stumbled upon a combination of sorghum, brown rice, ground flax, and coconut flour that tastes oddly reminiscent of graham crackers. I don’t know how that happened, but I played it up even more with a little cinnamon and almond extract.
Graham-cracker-like cake, a thick, chocolate coating, and a toasted marshmallow – borderline burned if you’re like me and prefer them that way – and these cupcakes are everything I love about s’mores in a fun, new, gluten-free package.
Also, no camping is necessary to enjoy these. Fire pits are about as close as I get to camping, and only if the smoke keeps the bugs away from me.
No camping. No bugs. But I love nature?
That photo right there is what you should do if you have extra chocolate topping after you make these. Don’t think about it. Just do it.
- ½ cup + 2 tablespoons non-dairy milk (I used homemade unsweetened almond milk)
- 2 teaspoons apple cider vinegar
- ½ cup sorghum flour
- ½ cup brown rice flour
- ⅓ cup coconut sugar
- ¼ cup freshly ground flax seeds
- 2 tablespoons coconut flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- ⅓ cup unsweetened applesauce
- 2 tablespoons coconut oil, melted, plus additional for greasing the pan
- ½ teaspoon vanilla bean powder
- ¼ teaspoon cinnamon
- ⅛ teaspoon almond extract
- ½ cup vegan chocolate chips
- 1 teaspoon coconut oil
- 1 vegan marshmallow per cupcake
- Preheat your oven to 350 degrees F.
- Lightly grease a cupcake pan.
- Prepare the vegan buttermilk by combining the non-dairy milk with the apple cider vinegar. Whisk well and allow to sit for 5-10 minutes to curdle.
- In a large bowl, mix together the sorghum and brown rice flours, coconut sugar, ground flax, coconut flour, baking powder, baking soda, and sea salt.
- Mix in the applesauce, coconut oil, vanilla bean powder, cinnamon, and almond extract, then stir in the buttermilk mixture.
- Let the batter sit for 5 minutes to allow the coconut flour and flax to absorb the wet ingredients. The mixture should be very thick.
- Using an ice cream scoop, evenly distribute the batter into the prepared baking pan.
- Bake the cupcakes for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cupcakes cool in the pan before topping.
- While the cupcakes are cooling, prepare the chocolate topping by microwaving the chocolate chips and coconut oil in a shallow microwave-safe dish for 30 second intervals, making sure to stir them well (I did two 30 second intervals to melt mine completely).
- Take the completely cooled cupcakes and dip each into the melted chocolate. Using a shallow dish will make this easier and keep the cupcakes intact.
- Toast the vegan marshmallows over an open flame (I used my stovetop) and top each of the cupcakes with a marshmallow.
- Enjoy immediately for a messy, gooey marshmallow, melted chocolate s'mores experience!