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.

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)

S'more Cupcakes: Gluten and Dairy-Free


  • --Graham Crackers --
  • 1 c coconut flour
  • 3/4 c almond flour
  • 1/2 c tapioca flour
  • 1/2 t salt
  • 2 t baking powder
  • 2 t cinnamon
  • 1/2 c solid coconut oil
  • 1/4 c palm shortening
  • 1/4 cup palm sugar
  • 1/4 cup raw honey
  • 1 T vanilla extract
  • 3 eggs
  • --Cupcakes--
  • 2c graham crackers
  • 3T melted coconut oil
  • --Marshmallow Fluff--
  • 1 egg white
  • 1/4 c honey
  • 1/4 c palm shortening
  • 1/4 t salt
  • 1/2 c powdered palm sugar (how to in our cake ball recipe)
  • 1 1/2 t vanilla extract
  • --Chocolate Fudge Frosting--
  • We trippled the below for 36 cupcakes*
  • 1 c powdered palm sugar
  • 1/2 c cocoa powder
  • 4 T palm shortening
  • 2 T almond milk or light coconut milk
  • 1 T vanilla


  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.
  10. 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.
  11. 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).
  12. Put a heaping spoon full of crumb mixture into cupcake liners and press down with your fingers. Crust should be 1/3 inch thick.
  13. 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.
  14. 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).
  15. In a stainless steel cold bowl (we put ours in the freezer for 5 minutes before) combine egg whites, agave and salt
  16. Mix with mixer on high speed until high peaks (about 5 minutes)
  17. Fold in powdered palm sugar sugar, shortening and vanilla (mix shortening well, without deflating eggs, otherwise shortening will get stuck in the icing tip)
  18. Add to piping bag with round tip
  19. 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)
  20. 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.
  21. 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.





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