Come gather round the campfire and sing our campfire song. Our C-A-M-P-F-I-R-E-S-O-N-G song…..I could carry on with this great SpongeBob tune, but I won’t. I’d say this hilarious episode inspired me to create this gluten free s’mores cupcake recipe (if you’re in need of a good laugh, I recommend watching a clip of the song here). I’m not sure about you, but when I think s’mores, I think of sitting around a roaring campfire and devouring this delicious treat. The combination of melted chocolate, soft graham cracker and ooey gooey melted marshmallow can only be summed up in one word – DELICIOUSNESS!
And now to see it converted into a cupcake delight – how sweet it is! What to do about this craving though? Stand outside a bakery, with my face pressed up against the glass, while the gluten tolerant folk sit back and indulge in their s’moreific cupcake? Nay, I must bake this delight as a gluten free treat…and I must do this at once!
I made a graham cracker crust for the bottom of the cupcake, which I pressed into the cupcake liners and baked slightly (just so the crumbs would stick together). I used S’moreables Graham Style Crackers from Kinnikinnick Foods, which ground up nicely into graham crumbs.
Then I whipped up a batch of chocolate cupcakes and topped it off with a marshmallow flavoured meringue. I used marshmallow flavour from LorAnn Oils to give it a true marshmallow taste – and boy did it ever! The meringue was sooo yummy! The final product was then put back in the oven (on the broil setting), to slightly toast the marshmallow topping – and there lies the ooey gooey marshmallow (insert salivating sound here).
If there was only one thing I would do different with this scrumptious cupcake, it would be to fill it with a dairy free chocolate ganache. A little extra chocolate can’t be bad; it can only make this recipe even better!
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Pure deliciousness!
Here are the recipes…enjoy!
Ingredients
- 1 1/2 cups crushed graham crackers
- 2 tbsp melted butter or margarine
- 1 3/4cup white rice flour
- 1/4 cup potato starch
- 1/4 cup tapioca starch
- 2 tbsp cocoa
- 1tbsp baking powder
- 1 tsp xanthan gum
- 1/4 tsp salt
- 1 1/2cup granulated sugar
- 1/2 cup brown sugar
- 1 cup butter or margarine (softened, room temperature)
- 6 eggs, room temperature
- 2/3 cup milk, or milk substitute
- 1/4 cup chocolate chips (I used Enjoy Life Foods chocolate mini chips)
- 1 tsp butter or margarine (to melt with chocolate chips)
- 5 egg whites
- 1 1/4 cup brown sugar
- 1 tsp LorAnn marshmallow flavour
Method
- Preheat oven to 350°F and prepare pans with liners; set aside.
- Mix together in bowl all dry ingredients; set aside.
- Crush graham style crackers in mini chopper or food processor.
- Melt 2 tbsp of butter in microwaveable bowl, and add to graham crumbs until well combined and crumbs stick together.
- Fill liners with about 1 tbsp of graham crumbs and press firmly.
- Bake in oven for 10 minutes to set crumb crust; then remove and cool.
- Melt chocolate chips in microwaveable bowl with 1 tsp of butter or margarine; stir until smooth and set aside.
- Beat sugars and butter until light and fluffy.
- Add eggs 2 at a time, beating well after each addition.
- Add in melted chocolate and mix until well combined.
- Add flour mixture and milk to bowl in batches and mix until smooth. After final flour batch has been added, mix until light and fluffy.
- Pour mixture into liners containing baked graham crumb crust, making sure to only fill liners 1/2 - 2/3 full.
- Bake until toothpick inserted comes out clean – about 22 minutes.
- Let cool in pan for 3-5 minutes before transferring to cool completely on wire rack. Once completely cooled, you can frost.
- Before starting, make sure mixing bowl is completely grease free.
- Add egg whites and brown sugar and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 140-160°F, or if you don’t have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot (about 5 minutes if you used room temperature egg whites or 8+ minutes if they were cold).
- With whisk attachment of mixer, begin to whip until the meringue begins to thicken and cool.
- Add marshmallow flavour and continue beating until stiff peaks form.
- Fill piping bag and decorate your cupcakes as desired.
Thanks for stopping by! Comments are always welcomed and encouraged.
Eva
