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Gluten-free Smores Cupcakes


Smores…and cupcakes…that is perfection! These gluten-free treats are a dessert everyone in the family can enjoy. Nothing says summertime more then smores to me. Sitting around a campfire roasting marshmallows brings back so many childhood memories.

From our kitchen to yours, Dana


For the graham cracker layer
1 box of Smoreable Graham Style Crackers

 For the cupckaes
3 cups almond flour
½ cup unsweetened cocoa powder
2 teaspoon baking powder
4 eggs
2 teaspoon vanilla extract
½ coconut oil (melted)
½ cup almond milk
4 tablespoons honey

For the filling
1 egg white
¼ cup honey
¼ cup palm shortening
¼ teaspoon salt
½ cup palm sugar
1 ½ teaspoon vanilla extract

 For the Frosting
2 cup powdered palm sugar
1 cup cocoa powder
½ cup palm shortening
½ cup almond milk
2 teaspoons vanilla


Preheat oven to 350 degrees

For the graham cracker layer
Pulse graham cracker crumbs into food processor while slowly pouring in melted coconut oil
Put a heaping spoon full of crumb mixture into cupcake liners and press down with your fingers. Crust should be 1/3 inch thick

For the cupcakes
Combine almond meal, cocoa powder and baking powder
Add the eggs, oil, milk and honey then mix well to form a smooth batter
Spoon into 12 small individual cupcake liners
Bake for 25 minutes until puffed and cooked through

For the filling
Let the cupcakes cool then core our the center
In a stainless steel cold bowl combine egg whites, agave and salt
Mix with mixer on high speed until high peaks (about 5 minutes)
Fold in palm sugar, shortening and vanilla
Add to piping bag and fill the hole in the cupcake

For the frosting
Mix all ingredients in an electric mixer until the consistency of icing, adding more cocoa powder or milk if necessary
Pipe or spread on cooled cupcakes

For the topping
Roast marshmallows (we used these marshallows)

Makes 12


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