Description
A moist cinnamon graham cupcake with a gooey marshmallow center, topped with rich chocolate buttercream. A perfect twist on the classic s’more!
Ingredients
For the Cupcakes:
1/4 cup (57g) unsalted butter, softened
1/2 cup (100g) 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 (90g) all-purpose flour
1/4 cup (30g) graham cracker crumbs
6 tablespoons (90ml) milk
For the Marshmallow Filling:
1 large egg white
1/4 cup (50g) granulated sugar
1/8 teaspoon cream of tartar
1/4 teaspoon vanilla extract
For the Chocolate Buttercream Frosting:
4 tablespoons (57g) unsalted butter, softened
2 1/2 cups (300g) powdered sugar
1/4 cup (25g) unsweetened cocoa powder
1/4 teaspoon vanilla extract
4 tablespoons (60ml) milk
Optional Garnish:
Graham cracker crumbs
Mini chocolate chips
Mini marshmallows
Instructions
-
Make the Cupcakes:
- Preheat oven to 350°F (175°C). Line a cupcake pan with 6 liners.
- In a bowl, cream together butter and sugar until light and fluffy.
- Add egg and vanilla extract, mixing well.
- In another bowl, whisk cinnamon, salt, baking powder, flour, and graham cracker crumbs.
- Gradually add dry ingredients to butter mixture, alternating with milk. Mix until combined.
- Divide batter evenly among cupcake liners.
- Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.
- Let cupcakes cool for 5 minutes in the pan, then transfer to a wire rack to cool completely.
-
Make the Marshmallow Filling:
- In a heatproof bowl over simmering water, whisk egg white, sugar, and cream of tartar until sugar dissolves and mixture is warm.
- Remove from heat and beat with a mixer until stiff peaks form.
- Stir in vanilla extract.
- Once cupcakes are cool, cut out a small hole in the center of each and fill with marshmallow mixture.
-
Make the Chocolate Buttercream:
- Beat butter until smooth.
- Sift powdered sugar and cocoa powder together, then gradually add to butter.
- Add vanilla extract and milk, one tablespoon at a time, mixing until fluffy.
-
Assemble the Cupcakes:
- Pipe or spread frosting over filled cupcakes.
- Garnish with graham cracker crumbs, mini chocolate chips, or marshmallows.
Notes
- Use room temperature ingredients for a smoother batter and frosting.
- Best enjoyed fresh but can be stored in an airtight container for up to 2 days.