Gluten-Free S'mores Cupcakes with Toasted Marshmallow Frosting
Take the flavours of camping with you in these gluten-free S'mores Cupcakes. A chocolate cupcake baked on top graham-wafer crumbs, topped with toasted marshmallow frosting.
Recipe type: Dessert
Serves: 12
The Cupcakes
  • 3/4 cup gluten-free graham-style crumbs
  • 2 tablespoons granulated sugar
  • 3 tablespoons butter, melted
  • 4 oz. mini semi-sweet chocolate chips
  • 1/3 cup brown rice flour
  • 1/3 cup tapioca starch
  • 1/3 cup millet flour or sorghum flour
  • 1/2 teaspoon xanthan gum
  • 3/4 cup granulated sugar
  • 1/2 cup cocoa powder
  • 1 teaspoon espresso powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoons baking soda
  • 3/4 cup buttermilk
  • 1/4 cup oil
  • 1 teaspoons vanilla
  • 2 large eggs, slightly beaten
Toasted Marshmallow Frosting
  • 4 large egg whites
  • 1 cup granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  1. Preheat the oven to 350 degrees F. Line 12 standard muffin cups with paper liners.
  2. In a small bowl, stir together the graham-style crumbs, 2 Tbsp sugar and melted butter. Place about 1 Tablespoon into each of the 12 muffin cups. With your fingers, pat it down to cover the bottom of the cup (you should have a little bit leftover to sprinkle on top fo the cupcakes). Sprinkle about 1 teaspoon of the mini chocolate chips over the cookie crust. Bake in the preheated oven for about 5 minutes, or until lightly browned around the edges. Remove from oven while you prepare the cupcake batter.
  3. In a large mixing bowl, stir together the brown rice flour, tapioca starch, millet (or sorghum) flour, xanthan gum, sugar, cocoa powder, espresso powder, baking powder and baking soda until well blended. Set aside.
  4. In a smaller mixing bowl, whisk together the buttermilk, oil, vanilla and eggs.
  5. Pour the wet ingredients into the dry ingredients, and stir until blended.
  6. Spoon the batter into the paper cupcake liners, on top of the graham-style crust. Sprinkle with 1 teaspoon of the mini chocolate chips, and the remaining cookie crumb mixture.
  7. Bake in preheated oven for 18-20 minutes, or until a toothpick inserted into the middle of the cupcake comes out clean. Remove from oven and allow to sit for 5 minutes before removing from the pan to a cooling rack. Allow to cool completely before frosting.
Toasted Marshmallow Frosting
  1. Place the egg whites, sugar and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water in it, and whisk constantly until the sugar is dissolved and the whites are warm to the touch (about 3-4 minutes).
  2. Transfer the bowl to your stand mixer, fitted with a whisk attachment. Starting slow, and gradually increase the speed, beat until stiff, glossy peaks form (about 5-7 minutes). Add vanilla and mix until incorporated. Use immediately.
  3. Frost the Marshmallow Frosting onto your cupcakes using piping bag fitted with a large tip (or just the coupling), or snip the corner off a resealable bag. Place the cupcakes on a cookie sheet, and use a small kitchen torch, carefully toast the frosting until it is a light brown colour. Be sure to keep the torch moving, as it browns really fast. Also, be sure to keep the flame from the torch away from the paper cupcake liners.
Recipe by Faithfully Gluten Free at