Name: Cinnamon Graham S'more Cupcakes
Cook time: 18 min
Total time: 45 min
Ingredients: 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; 1 large egg white; 1/4 C granulated sugar; 1/8 tsp cream of tartar; 1/4 tsp vanilla extract; 4 Tbsp unsalted butter (softened); 2 1/2 C powdered sugar; 1/4 C cocoa powder; 1/4 tsp vanilla extract; 4 Tbsp milk

Cinnamon Graham S’more Cupcakes

By Rachel // July 21, 2014 // 77 comments //

A small batch recipe for cinnamon graham s’more cupcakes with marshmallow filling and chocolate buttercream frosting.

Graham cracker s'more cupcakes with marshmallow filling and chocolate buttercream frosting. Recipe by @bakedbyrachel

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!

Graham cracker s'more cupcakes with marshmallow filling and chocolate buttercream frosting. Recipe by @bakedbyrachel

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!

Graham cracker s'more cupcakes with marshmallow filling and chocolate buttercream frosting. Recipe by @bakedbyrachel

Print Recipe

Cinnamon Graham S'more Cupcakes

A small batch recipe for cinnamon graham s'more cupcakes with marshmallow filling and chocolate buttercream frosting.

Cook Time18 mins

Total Time45 mins

Course: Dessert

Cuisine: American

Keyword: Chocolate, Cupcake

Servings: 6 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

An original recipe from Baked by Rachel

This post contains affiliate links.

77 Responses to “Cinnamon Graham S’more Cupcakes”

#
1

Tom @ Raise Your Garden — July 21, 2014 at 7:07 am

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?
- #
  1.1
  
  Rachel — July 21, 2014 at 7:09 pm
  
  Thanks Tom! I hope your kids love them as much as mine did! :)
#
2

sally @ sallys baking addiction — July 21, 2014 at 7:37 am

The marshmallow filling is making my head spin. These s’mores cupcakes are amazing Rachel! Love the graham cupcake itself too!
- #
  2.1
  
  Rachel — July 21, 2014 at 7:10 pm
  
  Thanks Sally! :)
#
3

Norma | Allspice and Nutmeg — July 21, 2014 at 9:03 am

Ohhh Rachel, these look so good! I love your creation. Pinned!
- #
  3.1
  
  Rachel — July 21, 2014 at 7:10 pm
  
  Thanks Norma!
#
4

Rebecca @ Hello Creative Blog — July 21, 2014 at 9:15 am

Wow these look amazing!! That marshmallow filling…yummy!
- #
  4.1
  
  Rachel — July 21, 2014 at 7:10 pm
  
  Thanks Rebecca! :)
- #
  4.2
  
  Lulu — July 22, 2021 at 11:04 am
  
  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?
- #
  
  Rachel — July 23, 2021 at 8:03 am
  
  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!
#
5

Stephanie @ Girl Versus Dough — July 21, 2014 at 9:31 am

Totally gasped when I saw the marshmallow filling in these babies. YUM!
- #
  5.1
  
  Rachel — July 21, 2014 at 7:10 pm
  
  Haha! Thanks Stephanie :)
#
6

Leah — July 21, 2014 at 11:36 am

I love that filling!!! So cool!! These look delicious!
- #
  6.1
  
  Rachel — July 21, 2014 at 7:10 pm
  
  Thanks Leah! :)
#
7

Annie @ Annie's Noms — July 21, 2014 at 1:14 pm

Graham crackers in the cupcake!? Genius :D These look divine, I need to add cinnamon to my S’mores!!
- #
  7.1
  
  Rachel — July 21, 2014 at 7:10 pm
  
  You definitely do! And thank you :)
#
8

Luci {Luci's Morsels} — July 21, 2014 at 1:14 pm

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! ;)
- #
  8.1
  
  Rachel — July 21, 2014 at 7:11 pm
  
  Thanks Luci!
#
9

Danae @ Recipe Runner — July 21, 2014 at 2:07 pm

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. ;-)
- #
  9.1
  
  Rachel — July 21, 2014 at 7:11 pm
  
  Thanks so much Danae! :)
#
10

Erin @ The Spiffy Cookie — July 21, 2014 at 3:10 pm

Oh I am going to enjoy this week! You sold me with that filling.
- #
  10.1
  
  Rachel — July 21, 2014 at 7:11 pm
  
  Thanks Erin! :)
#
11

Angelyn @ Everyday Desserts — July 21, 2014 at 5:48 pm

that chocolate buttercream & marshmallow filling – looks perfect! mmm!
- #
  11.1
  
  Rachel — July 21, 2014 at 7:11 pm
  
  Thanks Angelyn! :)
#
12

Julie @ Table for Two — July 21, 2014 at 6:02 pm

OMG that marshmallow filling!! Seriously – that takes the [cup]cake!!!
- #
  12.1
  
  Rachel — July 21, 2014 at 7:13 pm
  
  Right?! SO good…even on it’s own!! :)
#
13

Stephanie @ Eat. Drink. Love. — July 22, 2014 at 1:10 am

Oh my gahhh! These look amazing!
- #
  13.1
  
  Rachel — July 22, 2014 at 7:21 am
  
  Thanks Stephanie!
#
14

Meriem @ Culinary Couture — July 22, 2014 at 2:35 am

I love this interpretation of a s’mores cupcake! Can’t wait to try it!
- #
  14.1
  
  Rachel — July 22, 2014 at 7:21 am
  
  Thanks Meriem!
#
15

dina — July 22, 2014 at 3:15 pm

these look delicious. i love the filling!
- #
  15.1
  
  Rachel — July 23, 2014 at 8:02 am
  
  Thanks Dina!
#
16

Thalia @ butter and brioche — July 23, 2014 at 2:37 am

YUM these cupcakes look seriously delicious. i have seen so many delicious smore recipes lately.. and this one is no exception. craving one now!
- #
  16.1
  
  Rachel — July 23, 2014 at 8:04 am
  
  Thanks Thalia!
#
17

Laura @ Laura's Culinary Adventures — July 24, 2014 at 4:28 pm

What a great recipe! I like the marshmellow filling!
- #
  17.1
  
  Rachel — July 24, 2014 at 7:00 pm
  
  Thanks Laura!
#
18

Rachel @ Bakerita — July 25, 2014 at 12:21 am

Oh these look like heaven!! Definitely need to try them ASAP.
#
19

Emily @ Life on Food — July 25, 2014 at 1:08 pm

Oh yes please! Lovin’ that mound of marshmallow in the middle.
#
20

Medeja — July 27, 2014 at 7:23 am

These cupcakes really look like a dream!
- #
  20.1
  
  Rachel — July 27, 2014 at 7:42 am
  
  Thanks so much :)
#
21

Jennifer — July 28, 2014 at 8:28 pm

How well do these keep? It’s only a batch of six, I know, but will the marshmallow filling keep for a few days?
- #
  21.1
  
  Rachel — July 29, 2014 at 7:31 am
  
  A few days should be fine.
#
22

Wendy | Around My Family Table — July 29, 2014 at 2:36 am

I want to eat the frosting off with the extra graham crackers- it looks so yummy!
- #
  22.1
  
  Rachel — July 29, 2014 at 7:30 am
  
  Thanks Wendy!
#
23

Diane — August 6, 2014 at 8:56 am

This sounds so good. Would you just double the recipe to make it a 13 x 9 cake or triple?
- #
  23.1
  
  Rachel — August 6, 2014 at 5:17 pm
  
  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!
#
24

Annah — August 8, 2014 at 7:55 pm

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!
- #
  24.1
  
  Rachel — August 9, 2014 at 8:14 am
  
  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 :)
#
25

Andrea — August 22, 2014 at 6:34 pm

I just made these for my boyfriend and they were amazingly tasty!! Thank you!! :)
- #
  25.1
  
  Rachel — August 23, 2014 at 7:28 am
  
  So glad you enjoyed them :)
#
26

Jocelyn @BruCrew Life — August 26, 2014 at 12:00 pm

Yes, yes I do need these amazing cupcakes in my life! Chocolate frosting and the hidden pocket of marshmallow filling totally sold me!!!
- #
  26.1
  
  Rachel — August 26, 2014 at 7:24 pm
  
  Thanks Jocelyn! :)
#
27

Lindsey — October 24, 2014 at 9:52 pm

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?
- #
  27.1
  
  Rachel — October 25, 2014 at 7:44 am
  
  I would double check to make sure your baking powder is not expired. Also, over mixing may be a factor here.
#
28

jeff — January 1, 2015 at 10:13 am

Those look awesome! I will make some!
- #
  28.1
  
  Rachel — January 2, 2015 at 8:09 am
  
  Enjoy!
#
29

Jeremy — February 7, 2015 at 12:45 pm

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.
- #
  29.1
  
  Rachel — February 9, 2015 at 8:08 am
  
  So glad you enjoyed it!
#
30

bloo — February 10, 2015 at 9:23 pm

Can I melt ordinary marshmallows? I dont have cream if tartar
- #
  30.1
  
  Rachel — February 11, 2015 at 7:23 am
  
  You wouldn’t have quite the same results, but you’re welcome to give that a try instead.
#
31

Brooklyn Stafford — June 14, 2015 at 1:52 am

These look amazing!!
I have a question though… Can I use a whole egg instead of the white?
- #
  31.1
  
  Rachel — June 14, 2015 at 8:43 am
  
  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.
#
32

Cheryl — June 16, 2015 at 7:55 pm

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.
- #
  32.1
  
  Rachel — June 17, 2015 at 7:15 am
  
  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!
#
33

Stephanie — June 19, 2015 at 6:55 pm

Do I triple it for 24 cupcakes?
- #
  33.1
  
  Rachel — June 20, 2015 at 6:06 am
  
  Tripling would only give you 18 cupcakes, since this recipe yields 6. You’ll want to quadruple the recipe to yield 24 cupcakes.
#
34

Sue — August 18, 2015 at 1:51 am

Has anyone tried this with marshmallow creme, from a jar ?
- #
  34.1
  
  Rachel — August 18, 2015 at 7:31 am
  
  Store bought is firmer and stickier, which will be harder to pipe into the cupcakes. You could definitely give it a try though.
#
35

Karen — November 23, 2015 at 1:14 pm

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.
- #
  35.1
  
  Rachel — November 23, 2015 at 2:50 pm
  
  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! :)
- #
  35.2
  
  Karen — November 24, 2015 at 10:26 pm
  
  Oh yess….thank you so much!!
#
36

Annette — May 22, 2016 at 12:24 am

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…
- #
  36.1
  
  Rachel — May 22, 2016 at 8:20 am
  
  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.
#
37

Brittany — August 24, 2016 at 5:02 pm

Why just 6 cupcakes I need 24 so I would have to x4 everything right ?
- #
  37.1
  
  Rachel — August 25, 2016 at 4:43 pm
  
  Yes, increase the recipe to make your desired quantity. Enjoy! :)
#
38

mpotter — July 26, 2020 at 6:21 pm

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!!
- #
  38.1
  
  Rachel — July 28, 2020 at 8:22 am
  
  So glad you enjoyed them! As far as the discard goes – a fun little snack while you’re making the cupcakes. :)

Cinnamon Graham S’more Cupcakes