Description
Cinnamon Graham S’more Cupcakes are moist cinnamon-spiced treats filled with gooey marshmallow and topped with rich chocolate frosting. Perfect for any occasion.
Ingredients
Cupcake:
1/4 cup unsalted butter, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
3/4 teaspoon cinnamon
1/4 teaspoon salt
1 teaspoon baking powder
3/4 cup all-purpose flour
1/4 cup graham cracker crumbs
6 tablespoons milk
Marshmallow Filling:
1 large egg white
1/4 cup granulated sugar
1/8 teaspoon cream of tartar
1/4 teaspoon vanilla extract
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. Preheat oven to 350°F. Line a 6-cup cupcake pan with liners.
2. In a large bowl, cream butter and sugar until fluffy.
3. Mix in the egg and vanilla, scraping sides as needed.
4. Add dry ingredients and mix just until combined.
5. Slowly pour in milk and stir until smooth.
6. Scoop batter evenly into liners.
7. Bake for 18–20 minutes. Let cool on a wire rack.
8. In a heatproof bowl, combine egg white, sugar, and cream of tartar over simmering water.
9. Whisk until sugar dissolves and mixture is warm to touch.
10. Remove from heat and beat until stiff peaks form. Add vanilla.
11. Hollow out cupcake centers with a knife.
12. Pipe marshmallow filling into each cupcake.
13. Cream butter for frosting. Sift in powdered sugar and cocoa.
14. Add vanilla and milk until desired consistency is reached.
15. Frost each cupcake and serve.
Notes
Use a pastry torch to toast the marshmallow for an authentic s’mores finish.
Store cupcakes in an airtight container for up to 2 days at room temperature or 5 days in the fridge.
- Prep Time: 25 minutes
- Cook Time: 18 minutes
- Category: Cupcake Recipes
- Method: Baking
- Cuisine: American