S’mores Cupcakes

November 5, 2013

in Cupcakes & Cakes

Vegan Gluten-Free S'mores Cupcakes

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.

S'mores Cupcakes

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.

Vegan & GF S'mores Cupcakes

A couple of trials later, I ended up with cupcakes. Don’t worry – these are so much better than the doughnuts.

Gluten-Free S'mores Cupcakes

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.

Vegan & Gluten-Free S'mores Cupcake

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.

Roasting Marshmallows over the Stove

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?

S'mores Cupcakes (Vegan & Gluten-Free)

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.

S'mores Cupcakes (Vegan & Gluten-Free)
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: about half a dozen large cupcakes
Vegan and gluten-free s'mores in cupcake form. Graham cracker-esque cake, a layer of rich, melty chocolate, and a toasted, gooey marshmallow...no campfire (or camping) required.
For the Vegan Buttermilk:
  • ½ cup + 2 tablespoons non-dairy milk (I used homemade unsweetened almond milk)
  • 2 teaspoons apple cider vinegar
For the Cupcakes:
  • 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
For the Topping:
  • ½ cup vegan chocolate chips
  • 1 teaspoon coconut oil
For the Garnish:
  • 1 vegan marshmallow per cupcake
  1. Preheat your oven to 350 degrees F.
  2. Lightly grease a cupcake pan.
  3. 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.
  4. 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.
  5. Mix in the applesauce, coconut oil, vanilla bean powder, cinnamon, and almond extract, then stir in the buttermilk mixture.
  6. 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.
  7. Using an ice cream scoop, evenly distribute the batter into the prepared baking pan.
  8. Bake the cupcakes for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let the cupcakes cool in the pan before topping.
  10. 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).
  11. 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.
  12. Toast the vegan marshmallows over an open flame (I used my stovetop) and top each of the cupcakes with a marshmallow.
  13. Enjoy immediately for a messy, gooey marshmallow, melted chocolate s'mores experience!



{ 17 comments… read them below or add one }

Caitlin November 5, 2013 at 12:13 pm

i love the color of these cupcakes! they totally look like a graham cracker!


Amanda November 5, 2013 at 1:53 pm

Thanks, Caitlin!


Abby @ The Frosted Vegan November 5, 2013 at 12:38 pm

Adore these girl, I would take 10 please and thank you! Your photos are gorgeous by the way!!


Amanda November 5, 2013 at 1:55 pm

Glad you like the photos, Abby! We (and by we, I mean Aaron) are trying to step up the food photography. :)


Lisa November 5, 2013 at 1:23 pm



Sonja November 5, 2013 at 10:20 pm

Oh YUM! There is nothing I love more than a toasted marshmallow and these look like the perfect vehicle to eat them on. And I agree with Abby, the photos are looking wonderful!


Amanda November 6, 2013 at 10:58 am

Toasted marshmallows are so good! I have to be careful about keeping Dandies in the house though because I will want to stand over the stove toasting them all the time. ;)


Dixya @ Food, Pleasure, and Health November 6, 2013 at 9:52 am

i am loving everything about this photo – cupcakes and photo styling is just lovely.


Amanda November 6, 2013 at 10:58 am

Thanks, Dixya. <3


ladygenj | a feathery nest November 6, 2013 at 3:43 pm

OMG. I knew I shouldn’t have clicked over when I was hungry!

Sounds like a lucky combination—was so sad to give up proper graham cracker s’mores goodness when I went off gluten a few years ago. Looks like you’ve saved the day! Yesssss.
ladygenj | a feathery nest recently posted…Neighborly


Anna {Herbivore Triathlete} November 6, 2013 at 8:04 pm

Ahh, s’mores, they’re great aren’t they? Just so happens I’ve got some Dandies hanging out in my cupboards right now…hmm, coincidence? I prefer mine on the burnt side as well. These look awesome Amanda!
Anna {Herbivore Triathlete} recently posted…Vegan Cuts Snack Box Review


Cadry November 9, 2013 at 11:07 pm

Gorgeous! Your trials really paid off. That’s one beautiful looking cupcake!
Cadry recently posted…Friday Mail Day: How to Navigate the Move to a Vegetarian Thanksgiving


CupcakeDailyBlog November 12, 2013 at 2:54 am

Absolutely lovely!


Carly November 18, 2013 at 2:49 pm

If I am not gluten-free, is it okay to substitute regular AP flour for this recipe?


Amanda November 18, 2013 at 4:07 pm

Hi Carly, I haven’t tried to make this recipe with AP flour, but I think you could probably replace the brown rice and sorghum flours with 1 cup AP. I would not recommend swapping the ground flax seeds and coconut flour though. Those are both integral to the flavor and texture, and would definitely impact the amount of liquid needed. If you do give the cupcakes a try with AP flour, please let me know how they turn out! :)


Carolyn September 20, 2014 at 12:02 am

If I can’t have nuts, could I replace the almond extract with vanilla extract? Where do you find vanilla bean flour?


Amanda September 20, 2014 at 9:06 am

Yes, you could replace the almond extract with vanilla extract. I think you’re referring to the vanilla bean powder in your 2nd question? That’s made from ground vanilla beans, and I often use it in place of vanilla extract. But you can swap that for additional vanilla extract, or leave it out if you’re going to be replacing the almond extract with it already.


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