Description
Irresistible Cinnamon Graham S’more Cupcakes bring campfire nostalgia straight to your dessert plate, blending classic graham cracker sweetness with rich chocolate and marshmallow magic. Sweet memories melt deliciously together in each delightful bite you’ll savor.
Ingredients
Scale
Cupcake Base:
- 1 large egg
- ½ cup granulated sugar
- ¼ cup unsalted butter, softened (113.4 grams)
- 6 tablespoons milk (90 milliliters)
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ¼ cup graham cracker crumbs
- 1 teaspoon baking powder
- ¾ teaspoon ground cinnamon
- ¼ teaspoon salt
Marshmallow Filling:
- 1 large egg white
- ¼ cup granulated sugar
- 1/8 teaspoon cream of tartar
- ¼ teaspoon vanilla extract
Chocolate Frosting:
- 2 ½ cups powdered sugar
- 4 tablespoons unsalted butter, softened (113.4 grams)
- ¼ cup cocoa powder
- 4 tablespoons milk (60 milliliters)
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven to 350F (175C) and arrange cupcake liners in a muffin tin, creating a cozy baking environment for your sweet treats.
- Using an electric mixer, whip softened butter and granulated sugar until the mixture becomes light, airy, and pale in color.
- Incorporate the egg and vanilla extract, blending until the ingredients form a smooth, homogeneous mixture.
- In a separate bowl, combine graham cracker crumbs, cinnamon, salt, baking powder, and all-purpose flour, creating a fragrant dry ingredient blend.
- Gradually fold the dry ingredients into the butter mixture, alternating with milk and ensuring each addition is thoroughly integrated.
- Distribute the batter evenly among the cupcake liners, filling each approximately two-thirds full to allow room for rising.
- Bake for 18-20 minutes, monitoring until a toothpick emerges clean when inserted into the center of a cupcake.
- Allow cupcakes to rest in the pan for 5 minutes, then transfer to a wire rack for complete cooling.
- Create a double boiler setup by placing a heatproof bowl over simmering water, combining egg white, sugar, and cream of tartar.
- Whisk the mixture until sugar dissolves and the temperature becomes warm, then remove from heat.
- Utilize an electric mixer to transform the mixture into a glossy marshmallow filling with sturdy, stiff peaks.
- Fold in vanilla extract during the final moments of mixing.
- Carefully excavate the center of each cooled cupcake using a sharp knife, creating a hollow space for filling.
- Pipe the marshmallow filling into the cupcake centers, ensuring a generous and even distribution.
- Cream butter until exceptionally smooth for the chocolate buttercream.
- Sift powdered sugar and cocoa powder together to eliminate potential lumps.
- Gradually incorporate the dry ingredients into the butter, mixing at low speed for optimal texture.
- Adjust the frosting consistency with milk and vanilla extract, creating a spreadable mixture.
- Lavishly cover each cupcake with the chocolate buttercream, creating elegant swirls.
- Optional: Sprinkle graham cracker crumbs or scatter mini marshmallows for a festive finishing touch.
Notes
- Ensure butter is at room temperature for smooth, even mixing and better incorporation with other ingredients.
- Graham cracker crumbs add delightful texture and authentic s’mores flavor to the cupcake base.
- Use a piping bag with a round tip for precise and neat marshmallow filling and chocolate buttercream application.
- Monitor baking time closely, as overmixing or overbaking can result in dry, dense cupcakes.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 160
- Sugar: 8g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg