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plate with Paleo s'mores cupcakes with bite out of it

Paleo S’mores Cupcakes

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  • Author: thebananadiaries
  • Prep Time: 20
  • Cook Time: 35
  • Total Time: 55 minutes
  • Yield: 10 1x
  • Category: Dessert
  • Method: baking


Fluffy and decadent Paleo s’mores cupcakes that are layered with a graham cracker and double chocolate cupcake and topped with a Paleo toasted marshmallow frosting! Undetectably gluten free and dairy free! It’s like biting into a campfire!



Graham Cracker Crust:

  • 1 large Japanese sweet potato (1012 ounces), cooked and skin removed
  • 1 large egg
  • 1/3 cup coconut flour
  • 2 tbsp coconut or almond milk
  • 1/4 cup honey
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt

Chocolate Layer:

  • 1 large regular sweet potato (1012 ounces), cooked and skin removed
  • 1/2 cup cacao powder
  • 1 large egg
  • 2 tbsp coconut or almond milk
  • 1/3 cup coconut flour
  • 1/4 cup maple syrup or coconut sugar
  • 1/2 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1/3 cup chocolate chips

Toasted Marshmallow Frosting:

  • 3 large egg whites
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 1/4 tsp cream of tartar


Graham Cracker Crust:

  1. Preheat the oven to 375F and line a muffin tin with cupcake liners.
  2. In a large food processor, puree the sweet potato.
  3. Add in the remaining ingredients and puree until smooth.
  4. Spoon the batter evenly into 10 cupcake liners and set aside for the chocolate layer.
  5. Do not bake yet.

Chocolate Layer:

  1. Rinse out the food processor and get it ready for the chocolate layer.
  2. Pure the large sweet potato in the food processor until smooth.
  3. Add in the remaining ingredients, except for the chocolate chips.
  4. Puree until smooth.
  5. Fold in chocolate chips and then divide the batter evenly on top of the graham cracker layer.
  6. Place the cupcakes into the oven and bake for 35 minutes or until toothpick comes out clean.
  7. Let cool before frosting.

Toasted Marshmallow Frosting:

  1. In a medium bowl, whisk together egg whites, maple syrup, and vanilla extract.
  2. Place about 1 cup of water into a medium saucepan and heat until it boils.
  3. Place the medium bowl over the saucepan as it boils to raise the temperature of the egg whites.
  4. Let the temperature raise until it hits 140F while stirring the mixture occasionally.
  5. Remove the egg whites from the saucepan and pour them into a large mixing bowl.
  6. Add in cream of tarter and beat the egg whites on high until it reaches high fluffy peaks. This should take about 10 minutes.
  7. When ready to frost the cupcakes, spoon the frosting into a piping bag and pipe each cupcakes.

To get the toasted marshmallow frosting: 

  1. Turn the oven on broil, high, and place the cupcakes on a baking sheet in the oven for about 1 minute, keeping your eye on the cupcakes the entire time to make sure it doesn’t burn. 
  2. Or use a culinary blow torch to lightly toast the cupcakes.