Campfire S'mores Cupcakes

Alright, who's ready for the fourth?! I'm super excited to go off the grid for a few days and enjoy some quality time with friends. This recipe has become one of my favorites for the holiday. S'mores just taste like summer in my mind, so s'mores in cupcake form is taking something good...and making it even better.


Last year I was racking my brain for a dessert to bring with me to the shindig in the Poconos, when these Toasted Marshmallow Cupcakes came to mind. And while I was going to try my hand at the recipe for all of my gluten-friendly friends, I figured if I was going to put in the effort, I should be able to enjoy them too. And thus the gluten-free hack was born. While I can't claim they're from scratch, I can say they are delicious enough to serve to your gluten-full friends.



Makes 18 cupcakes

Red cupcake liners
1 gallon Ziploc bag
Kinnikinnick S'moreables (gluten-free graham crackers)
1/4 cup raw sugar
2 sticks salted butter, softened
Betty Crocker Gluten-Free Devil's Food Cake Mix
3 eggs
1/4 cup semi-sweet chocolate chips
12 marshmallows (plus some for eating!)



1. Preheat oven to 350°F. Line a muffin tin with cupcake liners. I recommend red ones to keep it festive.

2. Melt a stick of butter in a small microwave-safe bowl. Allow to cool slightly.

3. Put a sleeve of graham crackers in your Ziploc bag, and crush with your palms. We started by this method but found crushing them with a hammer to be a speedier, if less romantic method.

4. Add melted butter to the crushed mixture, a bit at a time. Use your hands to combine the mixture. It should be clumpy, but not mushy. Add raw sugar to taste. This stuff is delicious but be sure to leave some for the cupcakes! 

5. Put a thin layer of the mixture into the cupcake liners, packing it down with a spoon. Set some aside for topping.

6. Mix the cupcake batter, following the directions on the box. Pour on top of your graham cracker mixture, filling your cupcake liner about 3/4 of the way.

7. Bake according to the instructions on the box, removing from the oven just shy of done.

8. Sprinkle a few chocolate chips on each cupcake, allowing them to melt slightly before topping with a marshmallow. The chocolate chips essentially act as "glue" and add that delicious melted campfire chocolate taste. 

9. Carefully return cupcakes to the oven, being sure not to knock any marshmallows off. Watch closely, and remove when marshmallows are puffy and golden brown, about a minute.

10. With the back of a spoon carefully press the marshmallows down to create topping. Sprinkle with remaining graham cracker mixture. Let cool.