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
Scale
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
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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.
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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.
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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.
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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.
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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.