I believe the best part of summer is s'mores so it was a given that sooner or later I have to share my Gluten-Free S'mores Cupcakes with Toasted Marshmallow Buttercream on here. They start with a gluten-free graham cracker crust, have a dark chocolate ganache center, and are topped with a toasted marshmallow swiss buttercream. Garnished with toasted marshmallows, graham crackers, and some additional chocolate they will be the star at your next summer cookout.
If you love s'mores as much as I do, I recommend checking out my Gluten Free S'mores Cookies and my Gluten Free S'mores Donuts as well.
Jump to:
- Recipe Ingredient Notes
- How to make Gluten Free Graham Cracker Crust
- Gluten Free Chocolate Cake
- Chocolate Ganache Filling
- Toasted Marshmallow Buttercream
- How to assemble the Gluten Free S'mores Cupcakes
- FAQ for Gluten Free S'mores Cupcakes
- Baking in grams
- Note about Ovens and Oven Temperatures
- Substitutions and Modifications
- 📖 Recipe
- 💬 Comments
Recipe Ingredient Notes
Gluten Free Graham Cracker Crust
Graham Crackers: Gluten-Free Graham Crackers are widely available these days. There are several brands on the market now like Schar, Pamelas, and Kinnikinnick. I buy mine via Thrive Market since it is the best price (and you don't have to buy 6 boxes or more like on Amazon). If you can't find Graham Crackers do not worry. You can use Gluten-Free Shortbread cookies such as Schär Gluten Free Shortbread Cookies or Walkers Shortbread Gluten-Free Shortbread Rounds.
Gluten Free Chocolate Cake
Flour: If you have read my post about "What's the best gluten free flour blend" you may realize right away when I say: please don't use a product here that has cornstarch as its first ingredient. The cornstarch will turn your cake batter into a very gummy mess which won't be easy to divide between your cupcakes. I use Bob's Red Mill here but did add 20 grams of cornstarch to lighten it up a bit.
Oil: The tenderness of this gluten-free cake comes from the vegetable oil since it stays liquid even after cooling. Cakes made with butter normally should be brought to room temperature before serving. I use grapeseed oil in my baking but a neutral oil such as vegetable oil will work just fine.
Cocoa Powder: I use Cacao Barry Extra Brute Cocoa Powder in my kitchen. This has been my favorite cocoa powder for years. It is a dutch processed cocoa powder. The dutch-process cocoa powder creates what some people consider a richer, fudgier flavor in baked goods.
Chocolate Ganache Filling
Chocolate: Because the ganache filling won't be the center of attention here you can use regular chocolate chips for it. I used 54% dark chocolate for the ganache chocolate.
Heavy Cream: Please use heavy cream for the ganache - milk will not work here.
Toasted Marshmallow Buttercream
Marshmallow Creme: Yes, we are using store-bought Marshmallow Crème in this recipe. Yes, you can also use regular marshmallows but I had this jar of Jet-Puffed Marshmallow Creme in my cupboard and was like "Let's use it". You will need 7oz of Marshmallow Creme which is roughly a 16oz bag of marshmallows. IF you use Marshmallows instead of the creme, lay them out in an even layer on a foil-lined baking sheet and broil until toasted. Try to stir them together and toast more. Believe me, this will be easier with Marshmallow Creme. (Marshmallow Fluff will work as well but to be honest, I don't think I have ever purchased Marshmallow Fluff so I don't know much about it.)
How to make Gluten Free Graham Cracker Crust
To make your Graham Cracker crust start out by lining your cupcake pan with cupcake liners. I use a standard cupcake pan like this one and natural cupcake liners.
Place your gluten-free graham crackers in your food processor and grind them up. You can also place them in a ziplock bag and use a rolling pin to crush them up. You will need 110 grams of graham cracker crumbs which equals 12 Gluten-Free Honeygrams from Schar (and it's 1 cup. So 1 cup of ground-up graham crackers weighs 110 grams). Place your graham cracker crumbs in a small bowl, and add your sugar and the melted butter. Stir to combine.
Place 1 tablespoon of graham cracker crust in the bottom of each cupcake cavity and use the back of a measuring cup or spoon to press it down.
There is no need to prebake this graham cracker crust.
Gluten Free Chocolate Cake
For the gluten free chocolate cake, we are going to use my gluten free chocolate cupcake recipe. It's a very easy recipe and all you really need is one bowl and a whisk. Start by sifting together gluten-free flour, cornstarch, sugar, cocoa, instant espresso, baking powder, baking soda, and salt. In a separate bowl (okay, so you do need two bowls) combine eggs, oil, vanilla, and room temperature water and whisk together. Add the wet ingredients into the dry ingredients and with a whisk combine until smooth.
Use a cookie scoop (I like to use the yellow one here - also known as #20 which equals 3.25 tablespoons) and divide your batter between your cupcakes. Just scoop it right on top of your graham crust. You MAY have some extra cupcake batter left. You can either divide it between all your cupcakes (try not to overload them) or place a cupcake liner in a heatproof ramekin and bake an extra cupcake with the batter.
Chocolate Ganache Filling
All you need for a quick and simple chocolate ganache filling are two ingredients: chocolate and heavy cream. We will combine chocolate and heavy cream in a microwave-safe dish and microwave on high for 30 - 45 seconds. You want your liquid hot but you don't want to burn the chocolate. Remove from the microwave and allow to sit for a few minutes and then use a spoon and mix it together. Refrigerate for 30 minutes - you want it set but still stirrable (we will pipe it into the center of the cupcakes)
Toasted Marshmallow Buttercream
You may wonder why I am not using a Marshmallow Fluff Topping for those cupcakes? And I have a pretty simple answer for this: Marshmallow Fluff has barely any lifespan and needs to be consumed within a day. Gluten Free Cupcakes topped with toasted marshmallow buttercream on the other hand are good for up to 7 days and also can be frozen.
We are going to use Swiss Meringue Buttercream for this recipe today. It’s easy, foolproof, and comes together in a pinch. As long as you have softened butter on hand.
It starts with combining egg whites, sugar, and a pinch of salt, whisking them over a water bath until they reach 140F (60C), and whipping them until still. Then you add your soft butter, vanilla, and your toasted marshmallow creme.
You can make the Swiss Meringue Buttercream ahead of time (up to 7 days if stored in your refrigerator) and when you are ready to use it, bring it to room temperature and re-whip it in your kitchen aid mixer fitted with the paddle attachment until its light and fluffy again.
How to assemble the Gluten Free S'mores Cupcakes
Now that we have built all the components of our gluten free cupcakes, it's time to assemble them. Please make sure your cupcakes are fully cooled before putting them together.
I use a melon baller to take out a small scoop of the center of my gluten free chocolate cupcakes. Don't take out too much. With a small spoon, fill the hole in your cupcakes with the dark chocolate ganache. Top with a scoop of toasted buttercream frosting. Garnish with additional gluten free graham cracker crumbs, toasted marshmallows, and a piece of chocolate.
Enjoy!
FAQ for Gluten Free S'mores Cupcakes
What's a good substitute for gluten free graham crackers?
If you can't find Graham Crackers do not worry. You can use Gluten-Free Shortbread cookies such as Schär Gluten Free Shortbread Cookies or Walkers Shortbread Gluten-Free Shortbread Rounds
Can I make those cupcakes ahead of time?
YES! You can make them ahead of time (1-2 days) and store them in your refrigerator. When you are ready to enjoy them, allow them to come to room temperature first.
Can I freeze the assembled cupcakes?
Yes, you can freeze the assembled cupcakes as well as the unfrosted cupcakes and any leftover buttercream you may have.
Help! I made the buttercream ahead of time and now it's not fluffy anymore!
So you made your swiss meringue buttercream ahead of time, placed it in the fridge/freezer and now it's not fluffy anymore? We can fix this! Allow the buttercream to come to room temperature and then place it in the bowl of your stand mixer fitted with the paddle attachment. At medium/high-speed mix for 5-10 minutes until light and fluffy again.
I have frozen vanilla swiss meringue buttercream - can I use it in this recipe?
LUCKY YOU! Of course, you can use your frozen vanilla swiss meringue buttercream. Thaw it and bring it to room temperature and then place it in the bowl of your stand mixer fitted with the paddle attachment. At medium/high-speed mix for 5-10 minutes until light and fluffy again. In the meantime toast your marshmallow creme and proceed with the recipe as written.
I don't have Marshmallow Creme but I have Marshmallows - can I use them instead?
You will need 7oz of Marshmallow Creme which is roughly a 16oz bag of marshmallows. IF you use Marshmallows instead of the creme, lay them out in an even layer on a foil-lined baking sheet and broil until toasted. Try to stir them together and toast more. Believe me, this will be easier with Marshmallow Creme.
Can I make this with all-purpose flour?
Clearly, if you don't have celiac or a wheat allergy you can make this recipe with regular graham crackers and all-purpose flour. Please use 145 grams of all-purpose flour in the recipe for the chocolate cake and the same amount of graham crackers.
How should I store my Gluten Free S'mores Cupcakes?
If it's hot and humid in your house, I recommend storing them in an airtight container in the fridge and allow for them to come to room temperature before eating. Is your house on the cooler side? Then you can keep them at room temperature for up to two days before moving them to the fridge for up to 5 days. IF you still have cupcakes handing out at this point, please freeze them.
recipe
Baking in grams
I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and very affordable. You can purchase them on Amazon for less than a set of measuring cups. Measuring cups are very inaccurate and can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Be also prepared that the convection oven can cause your baked goods to dry out quickly and still be raw inside. Be aware that it takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.
📖 Recipe
Gluten Free S'mores Cupcakes
Gluten Free S'mores Cupcakes - the perfect summer treat! Gluten free chocolate cupcakes on a graham cracker crust, chocolate ganache filling, and topped with toasted marshmallow buttercream.
Ingredients
Gluten Free Graham Cracker Crust
- 110 grams gluten free graham crackers, ground
- 20 grams granulated white sugar
- 25 grams unsalted butter
Gluten Free Chocolate Cake
- 155 grams Gluten Free Flour (*see Recipe Ingredient Notes)
- 10 grams gluten free cornstarch
- 200 grams white granulated sugar
- 45 grams unsweetened cocoa powder
- 1 teaspoon instant espresso (optional)
- 1 teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 2 large eggs, at room temperature
- 75 grams vegetable oil (I use grapeseed)
- 1 teaspoon vanilla extract
- 140 grams water, hot but not boiling
Chocolate Ganache Filling
- 60 grams dark chocolate
- 60 grams heavy cream
Toasted Marshmallow Swiss Buttercream
- 3 large egg whites
- 110 grams granulated white sugar
- 226.8 grams unsalted butter, at room temperature
- ¼ teaspoon kosher salt
- ¾ teaspoon vanilla extract
- 1 jar Marshmallow Creme (7oz jar)
For Garnish
- 2-3 graham crackers, crumbled up and some pieces
- 6 large marshmallows, cut in half (12 total half marshmallows)
- Small pieces of chocolate
Instructions
Gluten free graham cracker crust
- Line your cupcake pan with cupcake liners and set it aside.
- Place your gluten-free graham crackers in your food processor and grind them up. You can also place them in a ziplock bag and use a rolling pin to crush them up.
- Place your graham cracker crumbs in a small bowl, add your sugar and the melted butter. Stir to combine.
- Place one heaping tablespoon of graham cracker crust in the bottom of each cupcake cavity and use the back of a measuring cup or spoon to press it down.
There is no need to prebake this graham cracker crust.
How to make the gluten free chocolate cake
- Preheat the oven to 350°F.
- In a bowl whisk together the gluten free flour, cornstarch, sugar, cocoa, instant espresso, baking powder, baking soda, and salt. Set aside.
- In a separate bowl combine eggs, oil, vanilla, and room temperature water and whisk together.
- Add the wet ingredients into the dry ingredients and with a whisk combine until smooth.
- Use a large cookie scoop (#20 - the yellow one) and scoop the batter on top of the graham cracker crust.
- Bake the cupcakes until the center feels firm when gently pressed, and a toothpick inserted in the center comes out clean — this depends on your oven! I recommend checking at around 20-22 minutes. I always rotate my cupcakes (and cakes) halfway through baking to ensure they are baked evenly.
- Remove the cupcakes from the oven and allow the cupcakes to cool in the pans for 5 minutes, transfer them to a cooling rack and let cool completely.
Chocolate Ganache Filling
- Combine chocolate and heavy cream in a microwave-safe dish and microwave on high for 30 – 45 seconds. You want your liquid hot but you don’t want to burn the chocolate.
- Remove from the microwave and allow to sit for a few minutes and then use a spoon and mix it together.
- Refrigerate for 30 minutes – you want it set but still stirrable (we will pipe it into the center of the cupcakes)
Toasted Marshmallow Swiss Meringue Buttercream
- Combine egg whites, sugar, and salt in the heatproof bowl of your stand mixer and set over a pot of simmering water. With a whisk, mix constantly until the mixture is warm to the touch and sugar has dissolved (You can test this by rubbing the mixture between your fingertips).
- Attach the bowl to the mixer fitted with the whisk attachment. Start on low and gradually increasing to medium-high speed, whisk until stiff (but not dry) peaks form. Continue mixing until the mixture is airy and glossy, and completely cool (test by touching the bottom of the bowl), about 10 minutes.
- With the mixer on medium-low speed, add the butter a few tablespoons at a time, mixing well after each addition. Once all butter has been added, whisk in vanilla.
- Line a sheet tray with foil and lightly spray with nonstick pan spray.
- To easily remove marshmallow creme from the jar, remove the lid, and seal. Microwave it on HIGH for 30 seconds and then spread it evenly on your foil-lined sheet tray.
- With a kitchen torch (or your broiler) toast the marshmallow creme to your liking.
- Stir your toasted marshmallow creme, allow for it to cool (especially if you put it under the broiler), add it to your Swiss Meringue Butter Cream and mix it all together. (SEE NOTE!)
- You can make the Swiss Meringue Buttercream ahead of time (up to 7 days if stored in your refrigerator) and when you are ready to use it, bring it to room temperature and re-whip it in your kitchen aid mixer fitted with the paddle attachment until its light and fluffy again.
Assemble your Gluten Free S'mores Cupcakes
Now that we have built all the components of our gluten free cupcakes, it’s time to assemble them. Please make sure your cupcakes are fully cooled before putting them together.
I use a melon baller to take out a small scoop of the center of my gluten free chocolate cupcakes. Don’t take out too much. With a small spoon, fill the hole in your cupcakes with the dark chocolate ganache. Top with a scoop of toasted buttercream frosting. Garnish with additional gluten free graham cracker crumbs, toasted marshmallows, and a piece of chocolate.
Store at room temperature for 2 days, in your fridge up to 7 days (Graham Crackers and Marshmallows may turn soft and sticky) or freeze undecorated for up to 3 months.
Notes
Flour: If you have read my post about “What’s the best gluten free flour blend” you may realize right away when I say: please don’t use a product here that has cornstarch as its first ingredient. The cornstarch will turn your cake batter into a very gummy mess which won’t be easy to divide between your cupcakes. I use Bob’s Red Mill here but did add 20 grams of cornstarch to lighten it up a bit.
Marshmallow Creme: If you broil your marshmallow creme please allow for it to cool for a few minutes before adding it to the buttercream. It's okay if it's warm to touch but it should not be hot. Adding something HOT to your buttercream will result in the butter melting.
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Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 523
Michelle says
I love those step by step instructions! Thank you so much
Sarah says
These look and sound amazing!
Daniela Weiner says
Thank you so much!
Isa de Saint-Aignan says
I saw these cupcakes on Instagram and knew I had to try them! Although it did take a dedicated few hours for me, the result was definitely worth it. The recipe was very easy to follow, and the instructions help clear up any confusion. The only difficulty I had was with the buttercream, but it came together once I added the fluff and continued to beat it. As for the taste, the cupcake was moister than I have ever been able to get gluten free. Thank you for the great recipes!
Daniela Weiner says
I am so glad you could figure out the frosting! It is SO Good! Thank you so much for your kind review
Francie Webb says
Hi! Making these now and want them to be AWESOME! I read the ingredient notes and am confused by this line: "I use Bob's Red Mill here but did add 20 grams of cornstarch to lighten it up a bit." Does this mean I should add an additional 20g of cornstarch if I'm using Bob's Red Mill? In addition to the 10g in the recipe?
Thank you!
Daniela says
yes, please add an additional 20 grams of cornstarch
(this recipe is so overdue for an update to make it more clear. I am so sorry!)
Francie Webb says
Also - room temperature water, or hot-but-not-boiling, for the cake part? Thank you! (Can you tell this is my first time with gluten-free baking?!)
Daniela says
Room temperature water!