Description
Soft cinnamon graham cupcakes filled with fluffy marshmallow and topped with rich chocolate buttercream. This small-batch indoor s’mores dessert makes 6 cozy cupcakes without needing a campfire.
Ingredients
Scale
- 1/4 cup unsalted butter, softened
- 3/4 cup granulated sugar, divided
- 1 large egg
- 1 1/2 teaspoons vanilla extract, divided
- 3/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 3/4 cup all-purpose flour
- 1/4 cup graham cracker crumbs
- 10 tablespoons milk, divided
- 1 large egg white
- 1/8 teaspoon cream of tartar
- 4 tablespoons unsalted butter, softened
- 2 1/2 cups powdered sugar
- 1/4 cup cocoa powder
Instructions
- Preheat oven to 350°F. Line a cupcake pan with 6 liners.
- In a large bowl or stand mixer, cream butter with sugar until lighter and smooth.
- Mix in egg and vanilla, scraping the bowl as needed.
- Add the remaining dry cupcake ingredients and mix until fully incorporated.
- Slowly add milk and mix just until no streaks remain and the batter is smooth.
- Using a large cookie scoop, add one scoop of batter to each liner.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 5 minutes, then transfer cupcakes 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 the sugar dissolves.
- Continue whisking over simmering water until the egg white mixture is warm to the touch.
- Remove from heat and beat with a hand mixer or stand mixer until stiff peaks form.
- Add vanilla during the last 30 seconds of mixing.
- Transfer marshmallow filling to a piping bag fitted with a round tip, or use a large plastic bag with the corner cut off.
- Hollow out the center of each cooled cupcake with a sharp knife, being careful not to cut all the way to the bottom.
- Fill each cupcake with marshmallow filling.
- In a large bowl or stand mixer, cream 4 tablespoons butter.
- Sift powdered sugar and cocoa powder together, then mix them into the butter.
- Mix in vanilla and enough milk to reach your desired piping or spreading consistency.
- Frost cupcakes immediately.
Notes
- This recipe makes 6 cupcakes.
- Serve the cupcakes the same day they are filled and frosted for the cleanest texture.
- For piping frosting, keep the buttercream slightly thicker. For spreading, add milk slowly until softened.
- Do not cut all the way through the cupcakes when hollowing the centers.
- Prep Time: 27 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cupcake
- Calories: 540
- Sugar: 67
- Sodium: 170
- Fat: 21
- Saturated Fat: 13
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 86
- Fiber: 3
- Protein: 5
- Cholesterol: 75
