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Cinnamon Graham S’more Cupcakes

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  • Author: samahkitchen
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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

Units Scale

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.