Best Ever S’mores Cupcakes (Eggless + Gluten Free!)
These super indulgent s’mores cupcakes are like bringing the campfire indoors! An ultra rich chocolate cupcake filled with gooey eggless marshmallow fluff and homemade graham crackers, this super decadent s’mores cupcake recipe is perfect for any summer party or holiday! Secretly vegan, gluten free, and eggless too!
Why you NEED to make these incredible S’mores Cupcakes
If you’re a s’mores lover like I am, then you NEED to try these incredibly gooey and delicious s’mores cupcakes. The other week I shared my absolute favorite S’mores Cake, and I thought why not make a cupcake version?!
This surprisingly easy s’mores cupcake recipe is the perfect cupcake recipe to make this summer. With a super rich and decadent chocolate cupcake base studded with melty chocolate chips, filled with gooey homemade eggless marshmallow fluff, and topped with homemade graham crackers, these s’mores cupcakes will be the talk of any get together.
And the real surprise here? Absolutely no one will be able to detect that this s’mores cupcake recipe is actually entirely vegan, gluten free, dairy free, eggless, and easily refined sugar free. Down to the homemade graham crackers! If you have any vegan skeptics in the crowd, this is the recipe to help change their minds.
Perfect for barbecues, summer beach parties, birthdays, graduations, Fourth of July, Memorial Day, campfires, and more!
How to make s’mores cupcakes with toasted marshmallow
In this section, we’ll go over the basics of how to make the best s’mores cupcakes you’ve ever had. Please note that the full recipe instructions and ingredient measurements are found down below in the recipe card at the bottom of this post. However, this will provide a brief overview, along with a visual guide on how to make these cupcakes.
Super Moist Vegan Chocolate Cupcakes
This is my all time favorite chocolate cupcake recipe, vegan or not. The cupcakes turn out super moist and indulgent, never dry, and are easily made gluten free. I honestly think it’s because we use coconut sugar rather than granulated sugar. For some reason, the coconut sugar just adds a much deeper taste to the chocolate cupcakes, making them feel and taste richer and more indulgent.
These vegan chocolate cupcakes are easily made in just one bowl and use the simplest ingredients. Perfect for kids and adults!
Homemade Vegan Gluten Free Graham Crackers
I just love the fact that we’re making homemade graham crackers here. They honestly taste as good, if not better than, store bought graham crackers. Instead of making my own recipe, though, I knew my good friend, Camila from Pies & Tacos, had an excellent graham cracker recipe.
Camila used to work in a bakery before starting her blog (as did I! I worked at Georgetown Cupcakes 🙂 ), and one of the recipes she loved making was graham crackers. So if there’s anyone to trust with a graham cracker recipe, it’s Camila!
I altered her vegan graham cracker recipe just a tag to accommodate for any gluten-free peeps in the crowd. The recipe works just as well though!
Eggless Marshmallow Fluff (Vegan Meringue Frosting)
This is my favorite part about this s’more cupcake recipe. Instead of a traditional homemade marshmallow fluff, which uses egg whites, we’re actually making an entirely vegan marshmallow frosting.
But don’t worry- it’s so easy! This is actually the same marshmallow fluff that I used for our vegan S’mores Cake, and trust me, no one was able to tell this marshmallow fluff was eggless. It tastes just like a marshmallow!
To make a vegan marshmallow fluff, or eggless meringue frosting, you’ll need to use aquafaba, vanilla, cream of tartar, and powdered sugar. If you’ve never used aquafaba before, no problem. It’s just the water from your chickpea can (also called chickpea brine). It’s essentially tasteless, but has nearly the same consistency as using egg whites.
You can also make your own aquafaba here if you’re concerned about the lining of a chickpea can. You’ll just need to reduce the aquafaba down so that it’s thick enough to act like egg whites.
Once the aquafaba has been made into stiff peaks, you’ll add in the powdered sugar and vanilla extract. This helps to create that classic marshmallow flavor.
Assembling s’more cupcakes
There are a few different ways to go about assembling a s’mores cupcake recipe. I personally loved the idea of filling the cupcakes with both marshmallow and graham cracker, so that’s what we’re doing!
I used a cupcake corer to create the holes where we fill the cupcakes. It’s super easy to get on Amazon. I then filled each cupcake with either vegan ganache or marshmallow fluff and crushed graham cracker crumb. Top with more marshmallow meringue and lightly toast the marshmallow with a culinary torch.
You can then also top with more graham crackers if you’d like, as I did!
Can I make this s’more cupcake recipe gluten free?
These s’mores cupcakes can easily be made entirely gluten free as well! As I explain in the recipe card below, the only ingredient that needs to be made gluten free is the flour. Swap in gluten free 1:1 baking flour, such as Bob’s Red Mill in the blue bag, for both the cupcakes and the graham crackers.
You are just going to love these easy s’mores cupcakes! They’re the perfect treat for a summer barbecue, Fourth of July, Memorial Day, summer birthdays, and more!
If you make these cupcakes, be sure to leave a comment and a review ⭐️⭐️⭐️⭐️⭐️ down below. This helps others find the recipe!
As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there.
Happy cupcake making!
More vegan cupcake recipes you’ll love:
Best Ever Vegan Chocolate Cupcakes
Ultimate Vegan Vanilla Cupcakes
Amazing Vegan White Chocolate Cupcakes
Vegan Chocolate Cupcakes For Two!
Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!
Best Ever S’mores Cupcakes (Eggless + Gluten Free!)
- Prep Time: 20
- Cook Time: 27
- Total Time: 47 minutes
- Yield: 12 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Description
These super indulgent s’mores cupcakes are like bringing the campfire indoors! An ultra rich chocolate cupcake filled with gooey eggless marshmallow fluff and homemade graham crackers, this super decadent s’mores cupcake recipe is perfect for any summer party or holiday! Secretly vegan, gluten free, and eggless too!
Ingredients
Vegan Chocolate Cupcakes:
- 1 cups (125 grams) all purpose flour, sifted *see note for gluten free option
- 1/2 cup (45 grams) cacao powder
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 cup (150 grams) coconut sugar
- 1/4 cup (55 grams) vegan butter, room temperature
- 1/2 cup (115 grams) unsweetened dairy-free with 2 tsp lemon juice (vegan buttermilk mixture), room temperature
- 1/3 cup (90 grams) unsweetened applesauce, room temperature
- 1/2 cup (90 grams) vegan chocolate chips
Vegan Gluten Free Graham Crackers
- 1/2 batch Pies & Tacos Vegan Graham Crackers*
Vegan Eggless Marshmallow Fluff:
- 1/2 cup (110 grams) unsalted aquafaba*
- 1 tsp cream of tartar
- 1 tsp vanilla extract
- 2 cups (260 grams) powdered sugar
Instructions
- Read through the instructions before beginning. Make sure to also measure out all ingredients before beginning.
- Preheat the oven to 350F and line a cupcake tin with liners.
- Make the cupcakes: In a medium bowl, whisk together the flour, cacao powder, baking soda, and baking powder. Set aside. In a large bowl, use a hand mixer to cream together the vegan butter and coconut sugar. Add in the vegan buttermilk mixture and applesauce, and use the hand mixer to combine at medium speed. Add in the flour mixture into the batter slowly, as you mix the batter at medium-low speed to combine. Be careful not to over mix. Mix the batter until there are just no more dry streaks. Fold in the chocolate chips.
- Pour the batter into the cupcake liners, filling the liners about 1/2 to 2/3 of the way full. You should get about 12 cupcakes.
- Place the cupcakes into the over and bake for 25-27 minutes, or until the toothpick comes out clean.
- While the cupcakes are baking, make the vegan graham crackers. See the notes section for my tips. I did not chill the dough for an hour, and they came out just fine! I only did 10 minutes in the freezer!
- Remove the cupcakes from the oven and let cool for 10 minutes in the cupcake tin. After 10 minutes, transfer the cupcakes to the cooling rack until they are fully cooled. Remove the graham crackers too when they’re ready.
- When the cupcakes are ready to frost, make the vegan marshmallow fluff. In a large stand mixer with whisk attachment, add the aquafaba and cream of tartar to the bowl. Beat the mixture on the highest setting for 7-8 minutes, until stiff peaks form. If it’s already 8 minutes and stiff peaks haven’t formed, continue beating the aquafaba mixture. It’s very hard to over mix aquafaba, so don’t worry about ruining the mixture. Once you have stiff peaks, or near stiff peaks, add in the vanilla extract and powdered sugar. Start on medium speed mixing the powdered sugar into the aquafaba, then increase to high speed until the mixture looks glossy.
- Once the graham crackers have cooled: crush half of the graham crackers into graham cracker crumbs and set aside.
- Assemble the cupcakes: use a cupcake corer or carefully remove a small circle from the top of each cupcake to create a space to fill them. You can save the cored pieces of cupcake for cake truffles. Fill each hole halfway with a teaspoon of marshmallow fluff. Then sprinkle graham cracker crumbs until you reach the top of the cupcake. You can either pipe or spoon marshmallow fluff onto the tops of the cupcake. My tip if you’re using the blow torch is to pipe one cupcake and then immediately toast the marshmallow. Otherwise the marshmallow will start to lose its shape Repeat for the remaining cupcakes.
- Top with graham crackers and serve!
- Storage: store any leftover cupcakes in an airtight container in the fridge for up to 5 days or in the freezer for up to 2 months.
Notes
Gluten free: to make these vegan s’mores cupcakes entirely gluten-free, you can use gluten-free 1:1 baking flour, such as Bob’s Red Mill in the blue bag, for both the cake and the graham cracker recipe. Everything else in the recipe is entirely gluten-free.
Graham cracker recipe: I used the recipe from my friend from Pies & Tacos, Camila. Her recipe is truly amazing. I did alter it to use the gluten-free flour, which does work, along with coconut oil instead of vegan butter, as I was running out of vegan butter. If you’re going to use coconut oil, make sure to use triple refined coconut oil if you don’t want a coconut taste.
Aquafaba: this is an entirely eggless s’mores cake, down to the marshmallow meringue. Aquafaba is the water from a chickpea can. It’s perfectly fine to consume, but if you’re concerned about the can lining, choose a BPA-free can of chickpeas, use chickpeas that are stored in a glass, or you can even make your own aquafaba.
Please be careful and read all instructions for how to use a culinary torch.
Please read the full post for all tips & tricks!
