Ah, isn’t summer grand? With all the fun activities that one can do in these few months, I know that making s’mores over a campfire is on my people’s lists. These Gluten-free S’mores Cupcakes with Toasted Marshmallow Frosting take those flavours from the campfire s’mores and brings it to new heights. This cupcake is fancy enough to serve to guests, and yet fun enough for the kids.
The bottom has a graham layer cookie crust, topped with chocolate, then the wonderful, moist chocolate cupcake, topped with more chocolate and graham wafer crumbs. THEN, the whole thing is topped off with a toasted marshmallow frosting. Delish!
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.
Ingredients
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
Instructions
Toasted Marshmallow Frosting
- 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).
- 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.
- 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.
Eliana says
These cupcakes look glorious! And almost too good to eat.
Jeanine says
lol, Almost, but not quite. 😉
Cindy says
Holy Mother of Pearl! These look FA-BULOUS!! Words can’t describe them. Really I’m practically licking the screen, LOL.
Jeanine says
lol, thanks, Cindy! 🙂
Jaye Tee says
Jeanine these look Fantastic! This is great because I can make this dairy free by making “buttermilk” using almond milk and apple cider vinegar in addition to using Earth balance instead place of the butter! I think I will throw a party just so that I can make these and have them on display! They are GORGEOUS! Can you tell I’m excited?
Jeanine says
Wonderful substitutions, Jaye Tee! I am just as excited about them, I could barely wait to post them. 🙂
Jaye Tee says
Sorry, I meant “in place of” the butter 😉
Lisa @ GF Canteen says
Beautiful, Jeanine! These look so awesome. Love the photos, love the new look. And now I would like a cupcake, please!
Jeanine says
Lisa, I’d LOVE to share a cupcake with you! Then I would pick your brain on how you take such gorgeous pictures. 😉 Thanks!
Leanne says
Is there something I could use in place of the tapioca starch? Like cornstarch?
Jeanine says
I haven’t tried it, but I think that either potato starch or cornstarch could be substituted.
Kara says
How well does the frosting hold up to being outside in warm weather (bbq)?
Jeanine says
Since it’s not a buttercream, and more like melted marshmallows, I think it would hold up fine!