S’mores Cupcakes

It’s the school cake sale that happens once a term. This time not for our school years, but the reality is that if I don’t bake some cakes my children won’t be able to buy any. I wasn’t intending on baking any this time, but Little S was rather upset that she wouldn’t be able to join in and buy some treats, so I decided to make some anyway.

Everyone loves S’mores, and here we have rich chocolate cupcakes, filled with a roasted melting marshmallow, then topped with vanilla buttercream, chocolate ganache, biscuit crumbs and more marshmallows. Enjoy, preferably in the great outdoors!

S’mores Cupcakes (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)


makes 12

  • 1 cup oat milk
  • 1 tsp lemon juice
  • 2/3 cup granulated sugar
  • 1/3 cup dairy-free spread, melted
  • 1 tsp vanilla extract
  • 1 cup plain flour
  • 1/3 cup cocoa
  • 3/4 tsp bicarbonate of soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 6 vegetarian marshmallows, cut in half

– Preheat the oven to 190 degrees Centigrade/Gas Mark 5
– Fill a cupcake tray with cupcake cases
– Mix together the oat milk, lemon, melted spread and vanilla.
– Stir in the sugar
– Sift in the flour, cocoa, bicarbonate, baking powder and salt.
– Gently mix to form a smooth, very wet silky mix.
– 2/3rds fill the cupcake cases


– Place 1 marshmallow piece in the middle of each


– Bake for 18-20 minutes until a knife comes out clean
– Cool on a wire rack

Vanilla Buttercream (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)


enough to pipe onto 12-14 cupcakes

  • 1/4 cup vegetable fat (such as Trex)
  • 3/4 cup dairy-free spread (such as Pure)
  • 3 cups icing sugar, sifted
  • 1/4 cup oat milk
  • 1 tsp vanilla extract

– Whisk together the spread, vegetable fat and vanilla.

– Add the icing sugar, 1/2 cup at a time with a splash of the oat milk, until fully combined and nice and fluffy.

– Spread onto the cupcakes.

To assemble:

– Drizzle with chocolate ganache (melt chocolate, dairy-free spread and a touch of syrup together)

– Sprinkle with biscuit crumbs (I used Lotus Caramalised biscuits)

– Add half a marshmallow and a broken piece of biscuit.


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Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

12 thoughts on “S’mores Cupcakes

  1. Lucy, your cupcakes look fabulous! Better than anything I’ve seen in a bakery!… I hope you made more than 12, because I bet they were stormed at the sale πŸ™‚

  2. Oh my gosh…these look amazing! I really must try making them for my boys! Love roasting marshmallows for s’mores in the summer. πŸ™‚

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