Mini Vegan Frozen S'mores Cupcakes

Medically reviewed by Abbey Sharp, Registered Dietitian (RD), BASc.

My Mini Frozen S’mores Cupcakes recipe is made of nice cream, a vegan summer dessert that the whole family will love!

National S’mores Day just passed so to celebrate I’ve decided to dig DEEP into my little bag of culinary tricks (and treats) and present to you my new obsession – this mini frozen s’mores cupcakes recipe. YAAAAS – you read that right.

This s’mores cupcakes recipe has a delicious no bake crust, nice cream in the middle, and topped with marshmallows, chocolate and graham cracker crumbles. What’s not to love?

Why This Recipe Works
Key Ingredients
How To Make This Recipe
Expert Tips
Recipe FAQs
More Recipes You Might Like

Why This Recipe Works

Cooling and refreshing for summer
No bake recipe
Sweetened with fruit
Loved by kids and adults
100% plant-based

Key Ingredients

Graham crackers. Although some graham crackers are marketed as “honey graham”, they don’t always have honey. I was surprised to see how many of the leader brands actually were vegan!

Dates. These are sticky and sweet, making them perfect for the base of this s’mores cupcakes recipe. Make sure you remove all the pits.

Frozen banana. If you haven’t made nice cream before, let me tell you: blending frozen banana together yields a creamy, lightly sweet product that is SO refreshing in the heat.

Coconut cream. You can buy this separately or store a full fat canned coconut milk in the fridge. The coconut cream is the thick part at the top that separates.

Vegan marshmallows. Most marshmallows are not vegan due to gelatin, so look for a plant-based brand.

Vegan dark chocolate. Essential for this s’mores cupcakes recipe. Choose your favourite kind of chocolate, it all gets melted down anyway.

How To Make This Recipe

Step 1: In a food processor, puree the crust ingredients until smooth. Pack into the bottom of 12 silicon muffin holders and pop in the freezer.

Step 2: Clean out the food processor and puree the bananas and cocoa powder until smooth. Divide between the 12 crusts.

Step 3: Top with coconut cream and place in the freezer for at least 30 minutes.

Step 4: Remove from freezer and carefully unmold. Place on a baking sheet and pack the tops with marshmallows and graham cracker pieces. Using a blow torch, lightly toast the marshmallows. Pack them back in the freezer for at least another 30 minutes.

Step 5: Drizzle with dark chocolate before serving and enjoy!

Expert Tips

NOW I have a theory that you can tell a lot about a person based on how they like their marshmallow toasted. Personally, I’m partial to a full on BURNT marshmallow that you have to lift the charred shell off to uncover the creamy gooey middle beneath. That might get to be a bit challenging when you’re trying not to melt the nice cream layer below, so a light toasting is generally advised with these vegan frozen s’mores cupcakes. I will save my burn techniques for the campfire.

Recipe FAQs

If I’m not vegan can I use non-vegan ingredients?

Yes for sure. Regular graham crackers, chocolate and marshmallows will all work.

How long can these frozen s’mores cupcakes stay in the freezer.

I would guess up to 3 months, although we always go through them in less than a month.

More Recipes You Might Like

If you loved my mini frozen s’mores cupcakes, try these summer desserts too.

What dessert recipes do you love for the summer? Have you tried my s’mores cupcakes recipe yet? Leave me a comment below if you enjoyed it!