Gluten-Free S’mores Brownie Cupcakes

National S’mores Day called for S’mores Brownie Cupcakes! These make for a simple gluten-free and dairy-free summer treat. No need to hassle with building a fire when you have these. And it’s extra easy with a Betty Crocker Gluten-Free Brownie Mix.

Gluten-Free S’mores Brownie Cupcakes

Course Dessert
Servings 12 cupcakes


Graham Cracker Crust

  • ½ cup gluten-free graham cracker crumbs
  • ¼ cup sugar
  • 6 tbsp coconut oil melted

Brownie Layer

  • 1 box Betty Crocker Gluten-Free Brownie Mix
  • cup canola or vegetable oil
  • 2 eggs
  • ¼ cup water
  • ¾ cup dairy-free chocolate chips
  • 1 ½ – 2 cups mini marshmallows


  • Preheat oven to 350 degrees and line a muffin tin with cupcake liners.
  • In a bowl, combine graham cracker crumbs, sugar and coconut oil until a crumb has formed. Press the mixture into the bottom of each muffin tin to form a thin crust. Bake for 5 minutes. Remove from the oven and let cool
  • Prepare brownie batter according to package directions. Stir in chocolate chips. Divid batter evenly between cupcake liners and bake for 20 – 22 minutes. Remove from oven and let cool.
  • Gently press down on brownie cupcakes. Top with mini marshmallows and bake for 2 – 3 minutes. Remove from oven and let cool.

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