Your favorite camping dessert just arrived at a kitchen near you – complete with a fun twist! These s’mores cupcakes contain all the classic ingredients, plus a few better-for-you add-ins, like grass-fed butter in place of conventional butter and coconut sugar in place of white sugar. But unlike your favorite outdoor treat, this one does not require a campfire! So, you can enjoy them in the great outdoors or in your favorite cozy chair.

2.88 from 8 votes

S’mores Cupcakes

Servings 16

Calories 243 kcal

Author Nicolette

Ingredients

Cupcakes

2 cups almond flour
8 sleeves graham crackers (to make ¾ cup graham cracker flour)
¾ cup coconut sugar
¾ tsp. baking soda
1 tsp. baking powder
¼ tsp. salt
½ cup unsalted grassfed butter
3 eggs at room temperature
2 tsp. vanilla extract
¾ cup cashew milk

Topping

16 dairy-free marshmallows
¾ cup chocolate chips
1 Tbsp. unsalted grassfed butter

Instructions

Preheat oven to 350 degrees Coat a cupcake pan with non-stick spray or line pan with cupcake liners.
Prepare graham cracker flour. In food processor, grind crackers until powder forms. You will need ¾ cup flour.
In medium mixing bowl, combine graham cracker flour, almond flour, coconut sugar, baking soda, baking powder and salt.
In separate, large mixing bowl, use a handheld or standing mixer to beat butter until smooth. Add one egg at a time to bowl and mix on low speed until smooth and combined.
Add about half of dry mixture to butter-egg mixture and combine on low speed until smooth.
Mix in milk and vanilla extract. Mix in remainder of dry ingredients until batter is well combined.
Divide batter among 16 cupcake tins, filling each 2/3 full.
Bake for 16-18 minutes or until toothpick comes out clean. Let cupcake cool on wire rack then place on sheet pan.
Cut each marshmallow into 3 horizontal pieces, creating 48 discs or slices. Top each cupcake with 3 pieces, fanning them out over the top.
Return cupcakes to oven and bake another 5 minutes or until marshmallow are melted.
In microwave-safe dish or over the stove, heat chocolate and butter together. Drizzle chocolate mixture over marshmallows and cupcakes.

Recipe Notes

These cupcakes can be stored in the fridge for 3 days. Once refrigerated, warm each cupcake in microwave to melt chocolate-marshmallow topping and enjoy.

For a quicker option, try graham flour instead of ground graham crackers. Keep in mind that you may want to add cinnamon and more coconut sugar to keep the flavor similar to graham crackers.

For a dairy-free version, use coconut oil in place of butter. To use in the batter, melt coconut oil and let cool before beating into the eggs.

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Nutrition Facts

S’mores Cupcakes

Amount Per Serving

Calories 243 Calories from Fat 144

% Daily Value*

Fat 16g25%

Saturated Fat 6g30%

Cholesterol 49mg16%

Sodium 199mg8%

Potassium 42mg1%

Carbohydrates 22g7%

Fiber 2g8%

Sugar 15g17%

Protein 5g10%

Vitamin A 265IU5%

Calcium 59mg6%

Iron 0.8mg4%

* Percent Daily Values are based on a 2000 calorie diet.