Cinnamon Graham S’more Cupcakes
A small batch recipe for cinnamon graham s’more cupcakes with marshmallow filling and chocolate buttercream frosting.
My s’more definition: 1. A classic Summer treat. 2. A dessert consisting of some combination of chocolate, marshmallow and graham crackers. 3. Something that needs to happen at least once a Summer, but preferably much more and definitely with a stick and over a hot fire, while bundled up and fire flies flying around.
BUT…
If you don’t have a fire, this is a perfectly acceptable alternative.
We’ve been talking about a fire pit for a while. Always dreaming about having one, but wanting the perfect spot. A final location, not something to be moved around. I’m sure we’ll eventually get there, but until then, I’m totally content with s’mores from the kitchen. Shockingly enough, I hadn’t had a single s’more anything this Summer until I made these cupcakes. And now I’m on a s’more kick, so… get ready!
These cupcakes were something I dreamed up and couldn’t have been happier with the results.
Moist cinnamon and graham cracker cupcakes… yes, graham cracker crumbs IN the cupcake! A gooey homemade marshmallow filling, topped off with a creamy chocolate buttercream frosting. You need these in your life.
It’s indoor s’more perfection and something that you absolutely HAVE to make this Summer, or anytime the s’more mood strikes!
Cinnamon Graham S'more Cupcakes
Ingredients
Cupcake:
- 1/4 C unsalted butter softened
- 1/2 C granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 3/4 tsp cinnamon
- 1/4 tsp salt
- 1 tsp baking powder
- 3/4 C all purpose flour
- 1/4 C graham cracker crumbs
- 6 Tbsp milk
Marshmallow:
- 1 large egg white
- 1/4 C granulated sugar
- 1/8 tsp cream of tartar
- 1/4 tsp vanilla extract
Frosting:
- 4 Tbsp unsalted butter softened
- 2 1/2 C powdered sugar
- 1/4 C cocoa powder
- 1/4 tsp vanilla extract
- 4 Tbsp milk
Instructions
- Preheat oven to 350°F. Line a cupcake pan with 6 liners.
- In a large bowl or stand mixer, cream butter with sugar. Mix in egg and vanilla, scraping bowl as needed. Add remaining dry cupcake ingredients, mixing until fully incorporated. Finally, slowly add in milk, mixing just until no streaks remain and batter is smooth. Using a large cookie scoop, add one scoop to each liner. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
- In a heatproof bowl over a saucepan of simmering water, whisk together egg white, sugar and cream of tartar, until sugar dissolves. Continue whisking over simmering water until egg white mixture is warm to the touch. Remove from heat. Using a hand mixer or stand mixer, beat until still peaks form. Add in vanilla in last 30 seconds.
- Transfer marshmallow to a piping bag with round piping tip or a large plastic bag with the corner cut off. Hollow out the centers of each cupcake, using a sharp knife. Be careful not to cut all the way to the bottom. Fill cupcakes with marshmallow.
- In a large bowl or stand mixer, cream 4 Tbsp of butter. Sift together powdered sugar and cocoa powder, mix together with butter. Mix in vanilla and enough milk to desired piping or spreading consistency. Frost cupcakes immediately.
Notes
This post contains affiliate links.
Here on the outskirts of Buffalo my kid’s love making little campfires and making s’mores. I never knew there were other s’more options! Cinnamon Graham S’more Cupcakes! There’s always events to go to and this will be the perfect dessert to bring. Who doesn’t like these ingredients?
Thanks Tom! I hope your kids love them as much as mine did! :)
The marshmallow filling is making my head spin. These s’mores cupcakes are amazing Rachel! Love the graham cupcake itself too!
Thanks Sally! :)
Ohhh Rachel, these look so good! I love your creation. Pinned!
Thanks Norma!
Wow these look amazing!! That marshmallow filling…yummy!
Thanks Rebecca! :)
Can I use pre-made marshmallow fluff for the filling? Also, do you think I could switch and make the buttercream the filling and the marshmallow the topping then “toast” the topping slightly?
I wouldn’t recommend using marshmallow fluff for the frosting but you could certainly try using it for the filling. If you decide to use marshmallow for the frosting, be sure to use the homemade filling recipe and increase the amounts. I have other cupcake recipes that use it as frosting, so poke around in my cake/cupcake section and use those measurements as a guide. Good luck!
Totally gasped when I saw the marshmallow filling in these babies. YUM!
Haha! Thanks Stephanie :)
I love that filling!!! So cool!! These look delicious!
Thanks Leah! :)
Graham crackers in the cupcake!? Genius :D These look divine, I need to add cinnamon to my S’mores!!
You definitely do! And thank you :)
These look fabulous! And cinnamon and graham crackers in the cake is genius! I might have to just make that part! And if I do it in a loaf pan and call it bread, it’s basically breakfast! ;)
Thanks Luci!
I would love to have a fire pit, I’d be out there every night roasting s’mores. Until then I will be perfectly satisfied making these cupcakes! I love the marshmallow filling and I’m so happy it’s a small batch to I won’t feel so bad when I eat them all. ;-)
Thanks so much Danae! :)
Oh I am going to enjoy this week! You sold me with that filling.
Thanks Erin! :)
that chocolate buttercream & marshmallow filling – looks perfect! mmm!
Thanks Angelyn! :)
OMG that marshmallow filling!! Seriously – that takes the [cup]cake!!!
Right?! SO good…even on it’s own!! :)
Oh my gahhh! These look amazing!
Thanks Stephanie!
I love this interpretation of a s’mores cupcake! Can’t wait to try it!
Thanks Meriem!
these look delicious. i love the filling!
Thanks Dina!
YUM these cupcakes look seriously delicious. i have seen so many delicious smore recipes lately.. and this one is no exception. craving one now!
Thanks Thalia!
What a great recipe! I like the marshmellow filling!
Thanks Laura!
Oh these look like heaven!! Definitely need to try them ASAP.
Oh yes please! Lovin’ that mound of marshmallow in the middle.
These cupcakes really look like a dream!
Thanks so much :)
How well do these keep? It’s only a batch of six, I know, but will the marshmallow filling keep for a few days?
A few days should be fine.
I want to eat the frosting off with the extra graham crackers- it looks so yummy!
Thanks Wendy!
This sounds so good. Would you just double the recipe to make it a 13 x 9 cake or triple?
I haven’t made it into a cake, so I don’t have an amount for you. My guess would be at least triple but I can’t be sure. Good luck!
I attempted these and the cupcakes turned out horribly! I don’t know if it was my fault or if it was the recipe, but the top was crusty and they didn’t bake at all! I am going to attempt again though, since it seems like everyone else is having luck with them!
I’m sorry to hear you had trouble. There are so many factors that come into play with baking (proper measuring, correct oven temp, fresh ingredients etc) so without being there, I can’t be sure what went wrong for you. I hope your second try goes much smoother! Good luck :)
I just made these for my boyfriend and they were amazingly tasty!! Thank you!! :)
So glad you enjoyed them :)
Yes, yes I do need these amazing cupcakes in my life! Chocolate frosting and the hidden pocket of marshmallow filling totally sold me!!!
Thanks Jocelyn! :)
I made these tonight and followed your recipe to a t but the cake was extremely dense. Is this recipe missing an ingredient somewhere? Or did I mess it up somehow?
I would double check to make sure your baking powder is not expired. Also, over mixing may be a factor here.
Those look awesome! I will make some!
Enjoy!
I tried this recipe with a little deviation, i put the chocolate on the inside and marshmallow on top, then hit it with a little blowtorch to brown the marshmallow. Took the cupcake to the next level. Soooo good. Thanks for the recipe.
So glad you enjoyed it!
Can I melt ordinary marshmallows? I dont have cream if tartar
You wouldn’t have quite the same results, but you’re welcome to give that a try instead.
These look amazing!!
I have a question though… Can I use a whole egg instead of the white?
1 whole egg is used for the cupcake batter. Only 1 egg white should be used for the marshmallow, not a whole egg. It will not whip into a fluffy mass if a whole egg is used.
For those of you having trouble with the cupcake rising properly, it could be that you have a bad batch of baking powder. My husband’s normally fluffy, delicious pancakes ended up a flat mess recently, and the date on the baking powder was not even close to expiring. Next day I bought a new can, and they were perfect.
That’s always a great reminder, Cheryl! It’s so easy to forget to check and replace out of date ingredients – or assume they’re fine because they haven’t hit that date. To check for freshness, combine 1 tsp baking powder with roughly 1/4C warm water or 1/4 tsp baking soda with 2 tsp vinegar. If they don’t immediately fizz and bubble, it’s time to replace!
Do I triple it for 24 cupcakes?
Tripling would only give you 18 cupcakes, since this recipe yields 6. You’ll want to quadruple the recipe to yield 24 cupcakes.
Has anyone tried this with marshmallow creme, from a jar ?
Store bought is firmer and stickier, which will be harder to pipe into the cupcakes. You could definitely give it a try though.
Hi i cant wait to try these for my daughter’s 2nd bday! i was wondering, can i use the marshmallow filling as a frosting on top instead? or would the store bought marshmallow in a jar be a better for frosting since it will be firmer? i prefer to use something made from scratch rather than store bought so i really hope i can use yours lol.
You can absolutely use it for the frosting instead. I definitely wouldn’t recommend store bought as it has a tendency to be far stickier. However, since the amounts are listed specifically for filling, you’ll need a larger batch. I’d recommend you use the frosting amounts and instructions from my other s’more cupcake recipe. Enjoy! :)
Oh yess….thank you so much!!
Hi, I bought graham flour…I’m not sure why…and I was wondering if I could substitute the graham flour for the graham cracker crumbs? May adjust the sugar to reflect the graham cracker? Any thoughts. S’mores anything are amazing. Thanks…
Graham flour should not be used in place of the graham cracker crumbs. They’re two entirely different products. Substituting would not give ideal results in texture or flavor.
Why just 6 cupcakes I need 24 so I would have to x4 everything right ?
Yes, increase the recipe to make your desired quantity. Enjoy! :)
Terrific!!
A very fun cupcake. I wonder what to do with the cupcake we have to cut out. Any ideas?
All 3 of us enjoyed this.
Thanks!!
So glad you enjoyed them! As far as the discard goes – a fun little snack while you’re making the cupcakes. :)