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This cinnamon graham s'more cupcake recipe transforms the classic campfire treat into an irresistible handheld dessert. The moist cinnamon-graham base cradles a pillowy marshmallow center, all crowned with rich chocolate buttercream that perfectly captures that beloved s'mores experience without requiring a bonfire.
I first created these for my niece's birthday when rain canceled our backyard s'mores plans. The cupcakes were such a hit that they've become our family's go-to celebration dessert, especially during those cold months when we're missing summer campfires.
Ingredients
- All-purpose flour: Creates the perfect tender crumb structure for these cupcakes
- Graham cracker crumbs: Bring that authentic s'mores flavor and subtle texture
- Ground cinnamon: Adds warmth and complexity that elevates these beyond ordinary cupcakes
- Egg whites: For the marshmallow filling create that authentic fluffy texture
- Cocoa powder: In the frosting provides rich chocolate flavor without being too sweet
Step-by-Step Instructions
- Prepare the Batter:
- Cream softened butter and sugar until pale and fluffy, about 3 minutes. This incorporates air for a lighter texture. Add the egg and vanilla, beating until the mixture looks silky and uniform.
- Create the Dry Mixture:
- Whisk together the cinnamon, salt, baking powder, flour, and graham cracker crumbs. The graham crumbs should be finely crushed for the best texture. I prefer the homemade ones for fresher flavor.
- Combine Wet and Dry:
- Add the dry ingredients to your butter mixture in three additions, alternating with milk. Begin and end with the dry ingredients, mixing just until combined after each addition. Overmixing will develop too much gluten and create tough cupcakes.
- Bake to Perfection:
- Fill each liner about two-thirds full. This gives the cupcakes room to rise without overflowing. Bake at 350°F for exactly 18 minutes, then test with a toothpick. They should be lightly golden and springy to the touch.
- Create Marshmallow Magic:
- Whisk egg white, sugar, and cream of tartar over simmering water until the sugar dissolves completely. Remove from heat and beat until glossy stiff peaks form. The mixture should be thick enough to hold its shape but still be smooth and pipeable.
- Fill Cupcakes:
- Core each cooled cupcake with a sharp knife, creating a well for the filling. Save the cake pieces for snacking. Pipe the marshmallow filling generously into each cavity until it's just level with the top.
- Prepare Chocolate Frosting:
- Beat softened butter until creamy, then gradually incorporate sifted powdered sugar and cocoa powder. Add vanilla and milk until you reach a smooth, pipeable consistency that holds its shape.
- Decorate:
- Pipe or spread frosting generously over each cupcake, creating a chocolate blanket that completes the s'mores experience. For extra visual appeal, add a sprinkle of graham crumbs or mini marshmallows on top.
The cinnamon in these cupcakes is my secret weapon. My grandmother always added a pinch to her hot chocolate, claiming it made chocolate taste more chocolatey. She was right. In these cupcakes, the warm spice bridges the graham and chocolate flavors perfectly, creating depth that makes people ask for the recipe after just one bite.
Make-Ahead Options
These cupcakes actually improve with a day of rest. The flavors meld together and the cinnamon becomes more pronounced. You can bake the cupcakes up to two days ahead, but wait to fill and frost them until the day you'll serve them for the freshest taste and texture.
Shortcuts and Substitutions
For a quicker version, use store-bought marshmallow fluff instead of making the marshmallow filling. Simply spoon it into the cupcake centers. You can also use a chocolate ganache instead of buttercream by melting 4 ounces of chocolate with 1/4 cup of heavy cream and letting it cool until spreadable.
Serving Suggestions
For an extra special presentation, use a kitchen torch to lightly toast the tops of the frosted cupcakes. This adds visual appeal and enhances the toasted marshmallow flavor. Serve alongside coffee with cinnamon for a perfect pairing, or with vanilla ice cream for an over-the-top dessert experience.
The History Behind These Flavors
The combination of graham crackers, marshmallows, and chocolate dates back to the early 1900s when camping guide Loretta Scott Crew created s'mores for Girl Scouts. This cupcake version pays homage to that tradition while adding cinnamon, an ingredient that was actually common in early graham crackers when they were first created as a health food by Sylvester Graham in the 1830s.
Frequently Asked Questions
- → How do I ensure the cupcakes are moist?
Use softened butter and don’t overmix the batter. Baking at the correct temperature of 350°F (175°C) ensures proper texture.
- → Can I replace the marshmallow filling with a shortcut?
Yes, you can use store-bought marshmallow fluff as an easy alternative for filling the cupcakes.
- → How do I achieve smooth chocolate buttercream frosting?
Make sure your butter is room temperature and sift the powdered sugar and cocoa powder to remove lumps before mixing.
- → What can I use to garnish the cupcakes?
Top with graham cracker crumbs, mini marshmallows, or even chocolate chips for a decorative touch.
- → How long can the cupcakes be stored?
Store the cupcakes in an airtight container at room temperature for up to 3 days for the best flavor and texture.