Milk-free, Egg-free S’more Cupcakes


Hello World !

For my first post, I just HAD to share this little gem right here!  Now, I can’t take ALL the credit for this recipe.  I got the original idea from a recipe for S’more cupcakes on, which by the way, is an awesome site, with some delicious recipes.  But, since I like to think of myself as the Sandra Lee of food allergies (you know, from Semi-homemade on Food Network?… Yeah, her), I had to tweak it to be safe for our Milk-free, and egg-free home.  I just used an allergy-free box cake mix from Cherrybrook Kitchen ( I love that company by the way).  For the ganache I used dairy-free chocolate chips from Enjoy Life (I love them, too) and Almond milk, as my son is no longer allergic to nuts (God Be Praised !!).  But you can certainly substitute with a milk of your choice (Soy, Rice, etc.) if nuts are an allergen for you or yours.  These cupcakes turned out absolutely fabulous!!! They are so moist, and delicious!  I even surprised myself with this one! *pats self on the back*

They are oooey-gooey deliciousness.  My family loved these!  I hope you do, too.


Milk-free, Egg-free S’more Cupcakes –  makes 12

Ingredients for cakes:

  • 1 box of Cherrybrook Kitchen Chocolate Cake Mix (prepared per directions)
  • 12 large marshmallows (we use Dandies brand- they are vegan)
  • 3/4 cup crushed graham crackers
  • 3 tbsp. melted butter/margarine( we use Earth Balance)
  • 1/8 cup sugar

Ingredients for chocolate ganache:

  • 1 cup dairy-free chocolate chips
  • 1 tsp. vanilla extract
  • 1-1/2 tbsp. almond milk (we use Almond Breeze Unsweetened Original)
  • Crushed graham crackers and small marshmallows for decorating the tops of the cupcakes (optional)


Her we go…..


Prepare the cake mix per the directions on the box. Set aside. Preheat oven to 350 degrees (from box directions).

Mix together crushed graham crackers, melted butter, and sugar in a bowl with a small spoon.  Line muffin tin with cupcake liners.  I like to use the foil ones as opposed to paper, that way the oils in the batter don’t seep through.  Divide graham cracker mix evenly between cupcake liners.  Use the back of the spoon to press down into bottom of liner to form a thin bottom layer.  Bake for 5 mins.  Remove from heat when done, and allow to cool for 3 mins.

Next place one large marshmallow in center of each graham cracker crust. Fill each liner 3/4 full with cake batter. That’s right, just pour it right over that big marshmallow. Bake in oven for time specified on box.  I bake mine for an extra 5 mins.  You don’t have to do this.  It’s just something I do…I don’t know why…I just do.  For good measure I guess..  I’m peculiar that way sometimes.  When they’re done, take the cupcakes out of the tin and place each individual cake on a kitchen towel spread on the counter.  This helps them cool faster than if you left them in the muffin tin.

The ganache…

I prepare the ganache while the cakes are cooking.

Use a double broiler method (place a glass bowl over a small saucepan of boiling water being careful that the bowel does not touch the water.  In the bowl melt your chocolate chips with the milk, and vanilla, stirring constantly.  When completely melted remove from heat to cool.  Voila !  Ganache, done!

When you’re ready to frost your cupcakes, spread a thin layer of ganache over the tops and sprinkle with a little crushed graham cracker, and top with one small marshmallow.




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