Vegan S'mores Cupcakes (Gluten Free option)
These S’mores Cupcakes are decadent, chocolatey, bursting with melted marshmallows, and are made fully with pantry staples and easy to find ingredients!
Ingredients
"Graham Cracker" Crust & Crumble Ingredients
- 2/3 cup melted coconut oil
- ½ cup coconut sugar
- 1¾ cup rolled oats ground up in a food processor see notes below if you are using packaged oat flour instead of grinding up your own oats
- ½ tsp salt
Chocolate Cupcake Ingredients
- ¾ cup + 3 tbsp gluten free flour can sub all-purpose if desired. This links to my favorite store bought gluten free flour blend that works best with all of my recipes, or see "Ingredients Needed" section for further info.
- 6 tbsp cocoa powder
- 2/3 cup granulated sugar *if you want a sugar free option, this links to my favorite sweetener, you can substitute it 1:1 in place of regular granulated sugar
- 1½ tsp baking powder
- ½ tsp salt
- ¾ cup non-dairy milk
- 5 tbsp + ¾ tsp neutral oil
- 1½ tbsp unsweetened applesauce optional. If you don't have any laying around, you can omit.
- 1½ tsp vanilla extract
Marshmallow Filling Ingredients
- 3-5 dozen mini vegan marshmallows
Chocolate Glaze Ingredients
- 1 cup powdered sugar *if you want a sugar free option, this links to my favorite powdered sweetener, you can substitute it 1:1 in place of regular powdered sugar
- ¼ cup cocoa powder can be regular or Dutch cocoa powder here
- 3 tbsp non-dairy milk
Instructions
- Preheat the oven to 350°F, and line a muffin pan with cupcake liners.
- Make the “graham cracker” crust/crumble first. If you are using rolled oats, grind 1.75 cups in a food processor until it is flour consistency. Mix together melted coconut oil, coconut sugar, oat flour, and salt until combined.
- Scoop 2 tbsp of this mixture and press firmly into the bottom of a cupcake liner to create the crust of the cupcake. Repeat for all 12, then set the rest aside to be used at the end.
- Make the cupcake batter next. In a large bowl, mix together the gluten free flour, cocoa powder, sugar, baking powder, and salt. Then add in non-dairy milk, neutral oil, applesauce if using, and vanilla extract, and mix until just combined.
- Fill each cupcake liner evenly with the batter. They should fill to around ¾ of the way up. Put in the oven for 18-20 minutes.
- Remove the pan from the oven, and using a small spoon, scoop a little bit of the almost cooked cupcake batter from the center of each cupcake. Insert 3-5 marshmallows into each, then replace the cupcake batter on top. There are photos above if you want to be sure you’re doing this correctly.
- Put the cupcakes back in the oven for another 4-5 minutes, then remove and let cool for 10-15 minutes in the pan before moving to a cooling rack.
- While cooling, make the glaze by combining the powdered sugar, cocoa powder, and non-dairy milk into a bowl and mixing until it is smooth.
- When the cupcakes are cooled, assemble them by spooning chocolate glaze on top of each, and then topping off with a sprinkling of the remaining “graham cracker” crumbs.
- Eat and enjoy!
Notes
Oat flour - if you are using packaged oat flour instead of grinding up rolled oats on your own, use 7 tbsp of melted coconut oil instead of 2/3 cup. This is explained more at length in the How To Make Them section, but the pre packaged flour is finer, and thus needs less liquid, otherwise it will get soggy.
Tried this recipe?Let us know how it was!