Cinnamon Graham S’more Cupcakes are a decadent dessert that brings all the classic flavors of a campfire s’more into a delightful cupcake form. These cupcakes feature a moist graham cracker and cinnamon-spiced base, filled with gooey chocolate, and topped with a fluffy marshmallow frosting. Perfect for parties, summer gatherings, or whenever you crave a sweet treat with a nostalgic twist!
Why You’ll Love This Recipe
- Classic S’more Flavor: Combines graham crackers, chocolate, and marshmallow in every bite.
- Easy and Fun: Simple to make and perfect for both kids and adults.
- Gooey and Delicious: Chocolate filling and marshmallow frosting take these cupcakes to the next level.
- Great for Any Occasion: Ideal for birthdays, cookouts, or cozy desserts by the fire.
Ingredients
For the Cupcakes:
- 1 cup all-purpose flour
- 1 cup finely crushed graham crackers (about 8 full sheets)
- 1 teaspoon ground cinnamon
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
For the Chocolate Filling:
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
For the Marshmallow Frosting:
- 1 jar (7 ounces) marshmallow creme (fluff)
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Optional Garnish:
- Mini marshmallows
- Chocolate drizzle
- Graham cracker crumbs
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
- Prepare the Cupcake Batter:
In a medium bowl, whisk together flour, crushed graham crackers, cinnamon, baking powder, baking soda, and salt. - Mix Wet Ingredients:
In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Mix in the vanilla extract. - Combine Ingredients:
Gradually add the dry ingredients to the wet mixture, alternating with the milk, and mix until just combined. - Bake the Cupcakes:
Fill cupcake liners about 2/3 full with batter. Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let the cupcakes cool completely. - Make the Chocolate Filling:
Heat heavy cream in a microwave-safe bowl until warm. Add chocolate chips and let sit for 1-2 minutes. Stir until smooth and creamy. - Fill the Cupcakes:
Using a small knife or a cupcake corer, remove the center of each cupcake. Fill with a spoonful of the chocolate mixture. - Prepare the Marshmallow Frosting:
In a large bowl, beat marshmallow creme and butter until smooth. Gradually add powdered sugar and vanilla extract, mixing until fluffy. - Frost the Cupcakes:
Pipe or spread the marshmallow frosting onto each cupcake. - Garnish:
Decorate with mini marshmallows, a drizzle of chocolate, and a sprinkle of graham cracker crumbs if desired.
Servings and Timing
- Servings: Makes 12 cupcakes
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
Variations
- Add Toasted Marshmallows: Use a kitchen torch to toast the marshmallow frosting for a campfire effect.
- Make It Extra Chocolaty: Add chocolate chips to the cupcake batter.
- Graham Cracker Crust: Add a graham cracker crust to the bottom of each cupcake liner for added crunch.
- Different Fillings: Swap the chocolate filling for Nutella or chocolate ganache.
Storage/Reheating
- Room Temperature: Store in an airtight container at room temperature for up to 2 days.
- Refrigerator: These cupcakes can be refrigerated for up to 5 days. Let them come to room temperature before serving.
- Freezer: Freeze unfrosted cupcakes in an airtight container for up to 2 months. Thaw and frost when ready to serve.
- Reheating: Not necessary, but if you want a warm, gooey center, microwave the cupcake for 10-15 seconds.
FAQs
Can I use boxed cake mix for the base?
Yes, you can use a vanilla or yellow cake mix and add crushed graham crackers and cinnamon for a quick option.
How do I make the frosting fluffier?
Ensure the butter is well whipped before adding the marshmallow creme and powdered sugar.
Can I toast the marshmallow frosting without a kitchen torch?
You can briefly place the frosted cupcakes under the broiler, but watch closely to avoid burning.
What if I don’t have heavy cream for the chocolate filling?
You can substitute with half-and-half or whole milk, but the filling may be slightly thinner.
How do I get even-sized cupcakes?
Use an ice cream scoop to portion the batter evenly into the liners.
Can I make mini cupcakes with this recipe?
Yes, adjust the baking time to 10-12 minutes for mini cupcakes.
Can I use store-bought marshmallow frosting?
Yes, but homemade frosting offers a fresher and fluffier texture.
How do I prevent the chocolate filling from leaking?
Make sure the hole in the cupcake is not too large and seal it well with frosting.
Can I add a graham cracker crust to the cupcakes?
Yes, press a mixture of graham cracker crumbs and melted butter into the bottom of the liners and pre-bake for 5 minutes before adding the batter.
Are these cupcakes suitable for outdoor events?
If it’s warm, the marshmallow frosting may soften. Keep them cool or in the shade if serving outdoors.
Conclusion
Cinnamon Graham S’more Cupcakes are a fun and delicious twist on a classic campfire treat. These cupcakes are layered with graham cracker flavor, filled with rich chocolate, and topped with fluffy marshmallow frosting for the ultimate s’more experience. Whether for a birthday, holiday, or any special occasion, these cupcakes are sure to impress and bring back cozy memories of toasting marshmallows by the fire. Give this recipe a try and enjoy a sweet, gooey bite of s’more goodness!
Print
Cinnamon Graham S’more Cupcakes
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 cupcakes 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These cupcakes feature a moist cinnamon and graham cracker base, filled with a gooey marshmallow center, and topped with rich chocolate buttercream frosting. They capture the essence of s’mores with a cinnamon-infused twist, perfect for satisfying your sweet cravings.
Ingredients
For the Cupcakes:
- 1/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 3/4 cup all-purpose flour
- 1/4 cup graham cracker crumbs
- 6 tablespoons milk
For the Marshmallow Filling:
- 1 large egg white
- 1/4 cup granulated sugar
- 1/8 teaspoon cream of tartar
- 1/4 teaspoon vanilla extract
For the Chocolate Buttercream Frosting:
- 4 tablespoons unsalted butter, softened
- 2 1/2 cups powdered sugar
- 1/4 cup cocoa powder
- 1/4 teaspoon vanilla extract
- 4 tablespoons milk
Instructions
-
Prepare the Cupcakes:
- Preheat your oven to 350°F (175°C). Line a cupcake pan with 6 liners.
- In a large bowl or stand mixer, cream together the softened butter and granulated sugar until light and fluffy.
- Add the egg and vanilla extract, mixing well to combine.
- In a separate bowl, whisk together the cinnamon, salt, baking powder, all-purpose flour, and graham cracker crumbs.
- Gradually add the dry ingredients to the butter-sugar mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the cupcake liners, filling each about two-thirds full.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean. Let the cupcakes cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
-
Prepare the Marshmallow Filling:
- In a heatproof bowl over a saucepan of simmering water, whisk together the egg white, granulated sugar, and cream of tartar until the sugar dissolves and the mixture is warm to the touch.
- Remove from heat and, using a hand mixer or stand mixer, beat the mixture until stiff peaks form. Add the vanilla extract in the last 30 seconds of mixing.
- Transfer the marshmallow filling to a piping bag fitted with a round tip.
-
Fill the Cupcakes:
- Once the cupcakes have cooled, use a sharp knife to hollow out the centers, being careful not to cut through the bottom.
- Fill each cupcake with the prepared marshmallow filling.
-
Prepare the Chocolate Buttercream Frosting:
- In a large bowl or stand mixer, cream the softened butter until smooth.
- Sift together the powdered sugar and cocoa powder to remove any lumps.
- Gradually add the powdered sugar and cocoa powder mixture to the butter, mixing on low speed until combined.
- Add the vanilla extract and enough milk to achieve your desired piping or spreading consistency.
-
Frost the Cupcakes:
- Frost each filled cupcake with the chocolate buttercream frosting.
- Optional: Garnish with additional graham cracker crumbs or mini marshmallows for an extra s’mores touch.
Notes
- Storage: Store the cupcakes in an airtight container at room temperature for up to 3 days.
- Marshmallow Filling Alternative: If you prefer a shortcut, you can use store-bought marshmallow fluff for the filling instead of making it from scratch.
- Chocolate Variation: For a richer chocolate flavor, consider adding a piece of chocolate or a chocolate ganache filling in the center along with the marshmallow.