S’more Cupcakes: Gluten and Dairy-Free

We had planned on making cake balls for Finian’s birthday.  We test ran the little guys with a German Chocolate theme a few weeks ago.  But, fickle as a 2 year-old can be, he changed his mind to chocolate cupcakes on the morning of his birthday… as we were starting to get ready to make cake balls.

Always up for a challenge (and after watching entirely too much DC Cupcakes) Matt and I thought it’d be fun (and yummy) – to finally give the S’mores cupcakes we’ve been envisioning a shot (for his bday party a few days later).  Even though this recipe is EPIC, it. is. worth. it. Sequential photos are below, to help understand the process. With the marshmallows being store bought, these are not Paleo (sugar and corn syrup) – however, they are optional and would be a great Paleo special treat without them.

There’s quite a few steps here, so plan accordingly and give yourself time.  We made our graham crackers 2 days before so that the crumbs could be a little dried out.  The day before we made the cupcakes and the day of we filled, iced and marshmallowed.  It saved our sanity a bit to not do all these steps in a row.

Graham Crackers
Recipe adapted from Joyful Abode and Eat the Cookie

  1. Preheat your oven to 350 degrees
  2. In a bowl, sift together the dry ingredients except the palm sugar
  3. Cream coconut oil, shortening and sugar together
  4. Add vanilla and honey, then eggs one at a time until mostly combined.
  5. Separate (crumbly) dough equally into two parts and roll into balls
  6. Place each one on a sheet of parchment or Silpat that can be transferred to a cookie sheet
  7. Put waxed paper on top, roll the dough out to about 1/2 of an inch and remove the waxed paper
  8. Cut into crackers with a pizza cutter and make little holes with a fork (the original recipe conceptualizer Liz said that will make them bake more evenly and we’ve all just gone with it)
  9. Bake 5 minutes, rotate, then bake another 5 minutes while watching carefully.

Remove, cool, eat a few, save a bunch in the freezer for a pie crust or future endeavors and then crumble what you need to use.  Since we made 3 dozen cupcakes for Finian’s birthday party, we crumbled half the batch, but about 1/4 would be good for the following recipe.

Cupcakes
This made enough for 36 cupcake bottoms

  • 2c graham crackers
  • 3T melted coconut oil
  1. Pulse graham cracker crumbs into food processor while slowly pouring in melted coconut oil (do not do this until you’re ready to put the crust into the cupcake liners or else oil will harden on you).
  2. Put a heaping spoon full of crumb mixture into cupcake liners and press down with your fingers.  Crust should be 1/3 inch thick.

Make chocolate cupcake batter.  We like Kelly’s recipe (not available online) from Spunky Coconut, but you can use Elana’s if you don’t have Kelly’s book.

Use ice cream scoop to fill liners 3/4 of the way full with cupcake mixture (on top of graham cracker mixture).  Bake per directions and let cool COMPLETELY (like, hours).

Marshmallow Fluff
This receipe made enough fluff to inject 3 dozen cupcakes

    1. In a stainless steel cold bowl (we put ours in the freezer for 5 minutes before) combine egg whites, agave and salt
    2. Mix with mixer on high speed until high peaks (about 5 minutes)
    3. Fold in powdered palm sugar sugar, shortening and vanilla (mix shortening well, without deflating eggs, otherwise shortening will get stuck in the icing tip)
    4. Add to piping bag with round tip
    5. Poke cooled cupcakes with chopstick and circulate outward until crumbs are loosened and a 1/2 in diameter hole has been hallowed (this video shows how, start watching at 2 min from the end)

 

Inject marshmallow mixture into completed cupcakes (about 1-2 T, let it settle for 10 min and refill where needed) making sure to not overfill.

Chocolate Fudge Frosting
We trippled the below for 36 cupcakes

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.

Optional: Roast marshmallows (use kitchen torch, gas stove or any open flame) to golden brown, slide off stick, carefully, putting the side with a sticky hole down – this will “glue” it to the cupcake.

 

Summarized assembly:

  1. Make graham crackers
  2. Make crumbs into crust in cupcake liner
  3. Make cupcake batter, bake
  4. Let cupcakes cool completely
  5. Make marshmallow fluff
  6. Inject marshmallow fluff into cupcakes
  7. Frost cupcakes
  8. Roast marshmallows (make your own if you don’t want the corn version, we founds some without gluten or HFCS at the store and used those)
  9. Place gooey marshmallow atop iced cupcake
  10. EAT! (or refridgerate, since there is raw egg white in the fluff)

About Stacy

Stacy Toth has written 356 post in this blog.

Stacy is the matriarch of the Paleo Parents family. After beginning a paleo diet and founding PaleoParents.com in 2010, she lost 135 pounds and found health and happiness for the whole family. The following three years have been a progressive journey with a mission to educate people about nourishing their bodies by eating real foods. Stacy can be found on all forms of social media as @PaleoParents as well as the top-rated The Paleo View Podcast and her two cookbooks, Eat Like a Dinosaur and Beyond Bacon.

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  • http://www.kitchenssimply.co.uk/ Kitchen cabinets

    I think that we can make this recipe using other flavor. I like the most your cooking styles which is really bang on. I give you two thumbs up for such a wonder job. 
    Kitchen cabinets

  • Karidizzle

    that looks too good to be paleo ! mmm mmm mmmmm.

    • http://PaleoParents.com Stacy & Matt

      I prefer the term “Paleo-Friendly.” Technically, the whole concept of creating a S’Mores Cupcake is not particularly paleo. That said, very delicious indeed.

  • valerie

    oh dear!  These look divine.  We are on the GAPS diet which is similar to Paleo so occassionally I will sneak over to Paleo pages and see how I can modify the recipe.  I believe I can modify this!  Thanks for posting!

    • http://PaleoParents.com Stacy & Matt

      Not a problem! Hope you enjoy it.

    • Sadie Jones

      Valerie, Don’t know if you’ll see this a year later. Did you manage to make them GAPS legal? I’d love the recipe if so. Thanks!

  • HeatherD

    The video link for the hollowing of the cupcakes doesn’t work.  Can you please repost?

    • http://PaleoParents.com Stacy & Matt

      Doesn’t seem to be up there anymore. I’m looking for a new one.

  • http://looksgoodinpolkadots.wordpress.com/ Jamie

    To get powdered coconut sugar… do you just grind it or do you add some tapioca starch… or?????  Thanks, these look devine! 

    • http://PaleoParents.com Stacy & Matt

       Just grind it. Don’t really need the starch when you’re just making frosting!

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  • http://pulse.yahoo.com/_IE4FKBSZTKLMZGG27MTBEGWYTA Alicia

    I am so excited to try this recipe! You said you tripled the recipe for the chocolate fudge frosting… that would mean you used 3 tablespoons of vanilla extract? I wanted to double check that it’s not supposed to be 3 teaspoons because 3 tablespoons seems like a lot of vanilla. Thanks!

    • http://PaleoParents.com Stacy & Matt

      We did, but feel free to modify to your own taste.

  • guest

    Which is the cake batter???? It says  under cupcakes its the bottoms?

    • http://PaleoParents.com Stacy & Matt

       There are links to the cupcake recipes we used in the post!

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