Description
Irresistible cinnamon graham s’more cupcakes bring campfire magic straight to your dessert plate. Rich chocolate, marshmallow, and graham cracker layers combine in a delightful treat sure to enchant you.
Ingredients
Scale
- 1 large egg
- 1 egg white
- ¾ cup all-purpose flour
- ½ cup (113 g) granulated sugar
- ¼ cup (57 g) unsalted butter, softened
- ¼ cup (57 g) graham cracker crumbs
- ¼ cup (57 g) granulated sugar
- ¼ cup (60 ml) milk
- ¼ cup (60 ml) milk
- 2 ½ cups powdered sugar
- 4 tbsps (57 g) unsalted butter, softened
- 4 tbsps (60 ml) milk
- 1 tsp vanilla extract
- 1 tsp baking powder
- ¾ tsp ground cinnamon
- ¼ tsp salt
- ¼ tsp cream of tartar
- ¼ tsp vanilla extract
- ¼ cup cocoa powder
- 1/8 tsp cream of tartar
Instructions
- Cupcake Preparation: Preheat oven to 350F (175C) and line cupcake pan with liners. Cream butter and sugar until fluffy, then incorporate egg and vanilla. Whisk dry ingredients (cinnamon, salt, baking powder, flour, graham cracker crumbs) separately. Gradually fold dry ingredients into butter mixture, alternating with milk. Mix until just combined.
- Baking Process: Distribute batter evenly among cupcake liners, filling two-thirds full. Bake for 18-20 minutes until toothpick emerges clean. Allow cupcakes to cool in pan for 5 minutes, then transfer to wire rack.
- Marshmallow Filling Creation: Whisk egg white, sugar, and cream of tartar over simmering water until sugar dissolves. Remove from heat and beat until stiff peaks form, adding vanilla in final moments. Transfer to piping bag with round tip.
- Cupcake Filling Technique: Carefully hollow out cooled cupcake centers without piercing bottom. Pipe marshmallow filling into each cavity.
- Chocolate Buttercream Construction: Smooth softened butter, then sift powdered sugar and cocoa powder. Gradually incorporate dry ingredients, mixing on low speed. Add vanilla and milk to achieve desired consistency.
- Final Assembly: Generously frost filled cupcakes with chocolate buttercream. Optionally garnish with graham cracker crumbs or mini marshmallows for authentic s’mores presentation.
Notes
- Avoid overmixing the batter and strictly follow the mixing times to maintain moisture and prevent tough, dense cupcakes.
- Ensure egg whites are at room temperature for maximum volume and use a clean, grease-free bowl when whipping to achieve perfect stiff peaks.
- Use an accurate oven thermometer to verify the exact temperature, as slight variations can significantly impact cupcake texture and rise.
- Replace all-purpose flour with gluten-free flour blend for celiac-friendly version, and swap butter with dairy-free alternatives for vegan adaptation.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 250
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 40 mg