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Gluten-Free S’mores Cupcakes with Marshmallow Buttercream frosting. All the flavors you love from traditional s’mores packed into a yummy gluten-free cupcake! A moist chocolate cupcake layered with a Schär Honeygrams crust and topped with Marshmallow Buttercream frosting.
Disclosure: This recipe is sponsored by Schär. The opinions are my own.
It’s summertime and one of my favorite summer treats is making s’mores with Schär Honeygrams.
I wanted to make something special for my kids for our 4th of July celebration. My kids love it when we make s’mores, so I thought I would take it to the next level and create a gluten-free s’mores cupcake.
I combined all the flavors that we love from s’mores and our favorite gluten-free chocolate cupcake. I knew that the Schär Honeygrams would make the perfect graham cracker layer for this recipe.
Don’t be intimidated by the look of these chocolate and graham cracker layered cupcakes. I promise they are easy to make in a few simple steps.
How to make S’mores Cupcakes-Step By Step
The first step is to crush the Schär Honeygrams. I used my NinjaMaster Prep Pro System, which is both a blender and a food processor. (photo 1)
You can also crush them by hand by placing them in a plastic storage bag and crushing them into very small pieces with your hands or a rolling pin.
Add the Schär Honeygrams crumbs into a small bowl and add the sugar and melted butter. (photo 2)
Stir the mixture until the crumbs start to form a thick crumb mixture. (photo 3)
Add 1 tablespoon of the crumb mixture to each lined muffin pan and press the mixture down to form the bottom crust. I used the back of my tablespoon to press the crumb mixture down into the lined cups. (photo 4)
Bake the graham crust for 7 minutes at 350° F. Remove from the oven and start the cupcake batter while the graham cracker crust cools. (photo 5)
This gluten-free chocolate cupcake batter is super easy to make!
First, you are going to cream the butter and sugar together with your mixer until it’s nice and fluffy. (photo 6)
Add the egg and mix until combined. Then add the buttermilk and the pure vanilla extract and mix until fully combined. (photo 7)
If you don’t have buttermilk you can make your own by adding 2 teaspoons of white vinegar (or lemon juice) to the milk and letting it sit for a few minutes. That’s what I always do.
Add all of the dry ingredients into a medium-sized bowl and give it a good whisk or stir. (photo 8)
Add the dry ingredients to the wet ingredients and mix until fully combined. (photo 9)
Add the boiling water to the batter and mix until fully combined. The hot water helps bring out the flavor of the cocoa powder.
Pour the chocolate cupcake batter on top of the cooled graham cracker crust layer. (photo 10)
I always use an ice cream scoop when making muffins and cupcakes. It measures out the perfect amount and is less messy than trying to spoon batter in the pan.
Bake the cupcakes for 20 minutes at 350° F. Please watch your cupcakes because every oven is different. I like to check my cupcakes with a toothpick to make sure they are done. (photo 11)
Allow the s’mores cupcakes to cool completely before frosting with the marshmallow buttercream.
Time To Make The Marshmallow Buttercream Frosting
Making homemade frosting is so easy! Once you make your own, you’ll never go back to store-bought again.
In a large bowl with your mixer cream the butter until nice and smooth. Make sure you scrape down the sides of the bowl with a spatula before you add the next ingredients. (photo 12)
Add the marshmallow fluff and pure vanilla extract to the butter and mix until fully combined. (photo 13)
Add the powdered sugar one cup at a time and mix until the frosting becomes nice and thick. (photo 14)
You can either spread or pipe the marshmallow buttercream onto the s’mores cupcakes.
When I pipe frosting onto cupcakes I use a trick where I line a large cup with the piping bag. It makes the process much less messy! My favorite frosting tip is the Wilton 1M. (photo 15)
I live in Florida, so I always refrigerate the frosting before I pipe it on to the cupcakes. I prefer a firmer frosting.
I decorated the cupcakes with pieces of the Schär Honeygrams, chocolate bars pieces, and Honeygrams crumbs.
More Frosting Recipes
Schär Honeygrahams are so delicious. They have a sweet honey taste and a satisfying crunch.
I promise no one will even know that they are gluten-free. Yes-they are that good!
They are perfect for making traditional s’mores, for using in baking like making graham cracker crusts or just as a yummy snack.
I absolutely love Schär gluten-free products, and I know why they are Europe’s number one gluten-free company!
They have everything from certified gluten-free bread, rolls, pizza crust, cookies, crackers, and snacks.
The best thing about Schär is not just their wide variety of gluten-free products, but that their products taste amazing!
I also love that I can easily find their products at my local Walmart, grocery stores and on Amazon.
These gluten-free s’mores cupcakes are sure to become one of your family’s favorite special treats.
They are perfect for all of your summertime celebrations like the 4th of July, cook-outs, potlucks, and birthday parties.
Are you a chocolate lover? Then take a look at these gluten-free chocolate recipes.
- Easy Gluten-Free Chocolate Cake {Dairy-Free Option)
- Gluten-Free Chocolate Peanut Butter Graham Brownies {Dairy-Free Option}
- Gluten-Free Chocolate Cake Donuts {Dairy-Free Option}
- Easy Gluten-Free Brownies {Dairy-Free Option}
Disclosure: This recipe is sponsored by Schär. The opinions are my own.
Gluten-Free S'mores Cupcakes with Marshmallow Buttercream
Ingredients
Graham Cracker Crust
- 1 cup graham cracker crumbs, (I like Schär Honeygrams)
- 3 tablespoons granulated sugar
- 4 tablespoons butter, , melted
Chocolate Cupcakes
- 1 cup all-purpose gluten-free flour
- 1/4 teaspoon xanthan gum, (leave out if your flour already has it)
- 1/2 teaspoon baking soda
- 1/4 teaspoon gluten-free baking powder
- 1/2 teaspoon salt
- 1/4 cup butter, , softened
- 1 cup granulated sugar
- 1/2 cup buttermilk, You can make your own buttermilk by adding 2 teaspoons of white vinegar or lemon juice to milk.
- 1/2 teaspoon pure vanilla extract
- 1 egg, , room temperature
- 1/3 cup cocoa powder
- 1/3 cup boiling water
Marshmallow Buttercream Frosting
- 1 cup butter
- 1/2 teaspoon pure vanilla extract
- 13 oz marshmallow fluff, (You can start with half a jar and add more to your liking)
- 3 cups powdered sugar
Instructions
Graham Cracker Crust
- Preheat oven to 350° F.
- Crush the graham crackers. I used my NinjaMaster Prep Pro System, which is both a blender and a food processor. You can also crush them by hand by placing them in a plastic storage bag and crushing them into very small pieces with your hands or a rolling pin.
- Add the graham cracker crumbs into a small bowl and add the sugar and melted butter. Stir the mixture until the crumbs start to form a thick crumb mixture.
- Add 1 tablespoon of the crumb mixture to each lined muffin pan and press the mixture down to form the bottom crust. I used the back of my tablespoon to press the crumb mixture down into the lined cups.
- Bake the graham crust for 7 minutes at 350° F. Remove from the oven and start the cupcake batter while the graham crust cools.
Chocolate Cupcakes
- In a large bowl cream the butter and sugar together with your mixer until it’s nice and fluffy.
- Add the egg and mix until combined.
- Then add the buttermilk and the pure vanilla extract and mix until fully combined. If you don’t have buttermilk you can make your own by adding 2 teaspoons of white vinegar (or lemon juice) to the milk and letting it sit for a few minutes.
- In a medium-sized bowl add the gluten-free all-purpose flour, xanthan gum (leave out if your flour already has it), cocoa powder salt, baking soda, and gluten-free baking powder. Stir to combine the ingredients.
- Add the flour mixture to the butter mixture and mix until fully combined. Scape down the sides if needed.
- Add the boiling water to the batter and mix until fully combined.
- Pour the chocolate cupcake batter on top of the cooled graham crust layer. I always use an ice cream scoop when making muffins and cupcakes. It measures out the perfect amount and is less messy than trying to spoon batter into the pan.
- Bake cupcakes for 20 minutes at 350° F. Please watch your oven because all ovens are different. I like to check my cupcakes with a toothpick to make sure they are done too.
- Allow the s’mores cupcakes to cool completely before frosting.
Marshmallow Buttercream Frosting
- In a large bowl cream the butter with your mixer until smooth. Make sure you scrape down the sides of the bowl with a spatula before you add the next ingredients.
- Add the marshmallow fluff and pure vanilla extract to the butter and mix until fully combined. You can start with half of the jar of the marshmallow fluff and add more to your flavor liking. I used the whole jar.
- Add the powdered sugar one cup at a time and mix until the frosting becomes nice and thick.
- Either spread or pipe the frosting on top of the s'mores cupcakes. When I pipe frosting onto cupcakes I use a trick where I line a large cup with the piping bag. It makes the process much less messy! My favorite frosting tip is the Wilton 1M. I always refrigerate the frosting before I pipe it on the cupcakes. I prefer a firmer frosting. I decorated the cupcakes with pieces of the Schär Honey Grahams, chocolate bar pieces, and Honeygrams crumbs.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, I made these cupcakes today because my daughter-in-law can’t have gluten. They came out fabulous!! My husband loved them! Thank you for the recipe.
Made these as written and they were absolutely delicious! I made my own fluff using marshmallows as I didn’t have a jar of it on hand. Will definitely make these again.
Did this as my very first baking attempt had no idea how this would turn out, but it turned out really well! My fiancé is gluten free so this was a perfect thing and she loved it. About the recipe, I did notice on the directions that it didn’t say when to add the cocoa powder so I just added it on the end of mixing and it worked out. Just thought I’d let you know. Otherwise, loved the recipe and will be making more!
Does the marshmallow buttercream have enough substance to stand being torched so it has that lightly toasted look?
Hi Sheri! I have never tired torching the marshmallow buttercream. I have never tired torching marshmallow fluff either. If you try it will you please let me know how it turns out?
I’m new to Pinterest and while these look good, I can’t find the ingredients or measurements
Hi Sara! The recipe ingredients are in the recipe card at the bottom of the page before the comments section. This is the link to where you can print the recipe out. https://www.mamaknowsglutenfree.com/gluten-free-smores-cupcakes-with-marshmallow-buttercream I hope you try the cupcakes and enjoy them!
I made these for our cookout on the 4th. They were AMAZING! Everyone raved about them. I’m gluten free, dairy free, and egg free. I used almond milk and a flax egg in the cupcake batter and they came out soft and moist with no problems rising or crumbling. I used 1/2 ghee and 1/2 organic shortening in the frosting and it was the best frosting I’ve ever had. I make my own graham crackers so can’t comment on that part, but all together these were delicious! I will definitely make these again.
This makes my heart so happy to hear Mandy! Thank you so much for the wonderful 5-star recipe review. I am so glad to hear that you were able to make these egg-free as well. I’ve made frosting with shortening before but not ghee, so I’ll have to give that a try. Thank you again!????
Great recipe. Could not even tell it was gluten free. I loved the graham cracker crust and the cupcake was moist. Icing was good but I would make the night before and refridgerate to harden. I live in a very humid area and it melted.
Thank you so much for the wonderful 5-star recipe review Jennifer! I am so happy that you enjoyed the cupcakes. I totally understand about the frosting because I live in Florida. I always start with cold butter and refrigerate the frosting before I pipe it on the cupcakes. Decorating pros also recommend swapping out half of the butter for shortening for a firmer long lasting frosting.