s’mores cupcakes

With the gelatin in most marshmallows, milk in most chocolate, and gluten in most graham crackers, it’s safe to say that it’s been a while since I’ve eaten s’mores. So I’m pretty excited about these s’mores cupcakes that have the essence of s’mores, but in cupcake form: graham cracker-ish cake with a chocolate center and marshmallow topping! Yum!

If you want to make the cupcakes even more s’more-y (and sugary), you could frost them with chocolate frosting, and then drizzle with the marshmallow topping. Here’s what I did:

  • 1 cup gluten-free all purpose flour
  • 1 cup brown rice flour
  • 1 cup corn starch
  • 1/2 cup arrowroot
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon xanthan gum
  • 2 teaspoons salt
  • 3 tablespoons cinnamon
  • 2 teaspoons ginger
  • 1/2 cup canola oil
  • 7/8 cup agave nectar
  • 1/3 cup honey
  • 7/8 cup unsweetened applesauce
  • 3 tablespoons vanilla
  • 1 cup hot water

Preheat oven to 325ºF and prepare muffin pan. In a large bowl, mix together dry ingredients. Add in wet ingredients and stir until batter is smooth. Place a heaping tablespoon of batter into each prepared cup. Place a few chocolate chips in a clump in the middle of each cup and add another heaping tablespoon of batter on top of the chocolate chips. Bake for ~22 minutes and allow cupcakes to stand in the pan for ~15 minutes. After the cupcakes have cooled completely, drizzle with marshmallow topping. Makes 24 cupcakes.

4 responses

  1. A Tablespoon of Liz | Reply

    These cupcakes look so good! I am definitly a s’mores lover, but the gelatin free marshmallows are so expensive, I don’t get them very often. I’ll have to try these out!

    1. yeah, the gelatin free marshmallows are definitely only a “sometimes food” for me since they are expensive and can be hard to find, but they are sooo yummy! the smucker’s stuff is not quite as good, but it’s cheap and handy that it’s already in liquid form.

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