Imagine biting into a cupcake that instantly transports you to a cozy campfire night, with the perfect blend of graham cracker, marshmallow, and rich chocolate. These Cinnamon Graham S'more Cupcakes are not just a dessert; they're a nostalgic journey that combines the beloved classic s'more with the elegance of a perfectly crafted cupcake. Whether you're looking to impress guests or satisfy your sweet tooth, this recipe promises to deliver an explosion of flavor that will have everyone begging for seconds!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: American
Serves: 12 cupcakes
Ingredients
- 1 cup graham cracker crumbs
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup mini marshmallows
- Chocolate frosting
Instructions
- Preheat your oven to 350°F (175°C) and line a standard 12-cup muffin tin with cupcake liners.
- In a medium bowl, combine the graham cracker crumbs, all-purpose flour, baking powder, baking soda, and salt. Whisk together until well blended.
- In a large mixing bowl, cream the softened unsalted butter and granulated sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add the eggs one at a time to the butter and sugar mixture, mixing well after each addition. Then, mix in the vanilla extract until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the batter.
- Gently fold in the mini marshmallows using a spatula or wooden spoon, ensuring they are evenly distributed throughout the batter.
- Divide the cupcake batter evenly among the prepared muffin cups, filling each about two-thirds full to allow room for rising.
- Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a cupcake comes out clean. The tops should be lightly golden.
- Once baked, remove the cupcakes from the oven and allow them to cool in the pan for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Once the cupcakes are completely cool, frost them generously with your favorite chocolate frosting using a spatula or piping bag.
- For an extra touch, you can sprinkle some additional graham cracker crumbs on top of the frosting and add a few mini marshmallows for decoration.
- Serve the Cinnamon Graham S'more Cupcakes immediately, or store them in an airtight container at room temperature for up to 3 days.
Tips
- Make sure your butter is truly softened but not melted for the perfect cupcake texture.
- Don't overmix the batter - this can lead to tough, dense cupcakes. Mix just until ingredients are combined.
- Use room temperature eggs to ensure even mixing and a smoother batter.
- For extra moisture, you can add a tablespoon of sour cream to the wet ingredients.
- To prevent marshmallows from sinking, toss them lightly in a bit of flour before folding into the batter.
- Allow cupcakes to cool completely before frosting to prevent the chocolate frosting from melting.
- For a more intense s'more flavor, try using a kitchen torch to lightly toast the marshmallow topping.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 4g
Fat: 15g
Saturated Fat: 8g
Cholesterol: 65mg
