Indulge your sweet tooth with a delightful twist on a classic favorite—Gluten Free S'mores Cupcakes! These scrumptious treats combine the rich flavors of chocolate, the gooey goodness of toasted marshmallows, and the crunch of graham crackers, all while being completely gluten-free. Perfect for any occasion, whether it's a summer BBQ or a cozy night in, these cupcakes are sure to impress your family and friends. Get ready to dive into a recipe that not only satisfies your cravings but also allows you to enjoy the nostalgic taste of s'mores without the campfire. Read on to discover how to create these heavenly cupcakes that will have everyone coming back for seconds!
Ingredients
- 1 cup gluten free all-purpose flour
- 1 cup sugar
- ½ cup unsweetened cocoa powder
- 2 large eggs
- ½ cup milk
- ½ cup vegetable oil
- 1 cup mini marshmallows
- ½ cup chocolate chips
- ½ cup crushed graham crackers
Instructions
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with gluten-free cupcake liners.
- In a large mixing bowl, sift together the gluten-free all-purpose flour, sugar, and unsweetened cocoa powder to remove any lumps and ensure a smooth batter.
- In a separate bowl, whisk together the eggs, milk, and vegetable oil until well combined and slightly frothy.
- Gradually pour the wet ingredients into the dry ingredients, stirring carefully until the batter is smooth and no dry streaks remain. Be careful not to overmix.
- Fold in half of the chocolate chips into the batter, reserving the remaining chips for topping.
- Divide the batter evenly among the prepared cupcake liners, filling each about 2/3 full.
- Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
- Remove from the oven and let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, top each cupcake with mini marshmallows, arranging them in a decorative pattern.
- Use a kitchen torch to lightly toast the marshmallows until golden brown and slightly caramelized. If you don't have a torch, you can place the cupcakes under the broiler for 1-2 minutes, watching carefully to prevent burning.
- Sprinkle the remaining chocolate chips and crushed graham crackers over the toasted marshmallows.
- Serve immediately and enjoy your gluten-free s'mores cupcakes!
Tips
- Ingredient Quality: Use high-quality gluten-free all-purpose flour for the best texture and flavor. Brands like Bob's Red Mill or King Arthur Flour are excellent choices.
- Sifting is Key: Don’t skip the sifting step for the dry ingredients. It helps to aerate the flour and cocoa powder, leading to lighter, fluffier cupcakes.
- Don’t Overmix: When combining wet and dry ingredients, mix just until combined. Overmixing can lead to dense cupcakes.
- Perfectly Toasted Marshmallows: If you don't have a kitchen torch, place your cupcakes under the broiler for 1-2 minutes, but keep a close eye on them to avoid burning.
- Customize Your Toppings: Feel free to get creative with toppings! Add a drizzle of chocolate sauce or a sprinkle of sea salt for an extra flavor boost.
- Storage: Store any leftovers in an airtight container at room temperature for up to 2 days or in the fridge for up to a week.
- Serving Suggestion: These cupcakes are best enjoyed fresh but can be made a day in advance. Just toast the marshmallows right before serving for that fresh-out-of-the-oven taste!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 5g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 40mg
