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Cinnamon Graham S’more Cupcakes

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  • Author: clara
  • 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

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.