Seed Oil Free Gluten Free S'mores Cupcakes
Total time1 hr 20 min
Prep time35 min
Cook time25 min
4.9(21)
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Learn more →Ingredients
12 servings
For the crust layer
- 1 cup gluten free graham crackers, finely crushed
- 3 tbsp unsalted butter, melted
- 1 tbsp granulated sugar
For the cupcakes
- 1 ¼ cups gluten free flour blend
- ½ cup unsweetened cocoa powder
- 1 ¼ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- ½ cup sour cream
- ½ cup vegetable oil
Chef's tipAvocado oil is neutral and handles high heat, making it a good all-purpose swap. - 1 tsp vanilla extract
- ½ cup hot water
For the Swiss meringue frosting
- 4 large egg whites
- 1 cup granulated sugar
- ¼ tsp cream of tartar
- ½ tsp vanilla extract
For serving
- 2 oz dark chocolate, finely chopped (optional)
- 2 tbsp gluten free graham crackers, crushed, for garnish (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- 2
In a small bowl, stir together the crushed gluten free graham crackers, 3 tbsp melted butter, and 1 tbsp granulated sugar until the crumbs are evenly moistened. Press about 1 heaping tablespoon of the mixture firmly into the bottom of each cupcake liner to form a compact crust layer.
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