Description
Cinnamon Graham S’more Cupcakes are a fun twist on the classic campfire treat. These layered desserts combine a buttery cinnamon-graham cracker base, rich chocolate cupcake center, and a fluffy marshmallow frosting. They’re perfect for birthdays, holidays, bake sales, or any time you want a nostalgic sweet with a gourmet touch. Easy to make and endlessly customizable, these cupcakes bring all the joy of s’mores—no fire pit needed.
Ingredients
Graham Cracker Base:
1 cup crushed graham crackers
2 tablespoons brown sugar
1 teaspoon ground cinnamon
4 tablespoons unsalted butter, melted
Chocolate Cupcake Batter:
1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 large egg
1/2 cup milk
1/3 cup vegetable oil
1 teaspoon vanilla extract
1/2 cup boiling water
Marshmallow Frosting:
3 egg whites
3/4 cup granulated sugar
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
Optional Toppings:
Mini chocolate chips
Chocolate ganache
Toasted marshmallows
Crushed graham crackers
Instructions
Preheat oven to 325°F (160°C) and line muffin pan with cupcake liners.
Make the crust:
Mix graham cracker crumbs, brown sugar, and cinnamon. Stir in melted butter. Press 1 tbsp into each liner. Bake 5 minutes. Let cool.Make the cupcake batter:
In one bowl, combine flour, sugar, cocoa, baking soda, baking powder, and salt. In another bowl, whisk egg, milk, oil, and vanilla. Mix wet into dry ingredients. Slowly stir in boiling water until smooth.Bake the cupcakes:
Fill liners 2/3 full. Bake at 350°F (175°C) for 18–22 minutes. Cool completely.Make the frosting:
Whisk egg whites, sugar, and cream of tartar over simmering water for 4–5 minutes. Transfer to a mixer and beat until stiff peaks form (5–7 minutes). Add vanilla and beat again.Assemble:
Frost cooled cupcakes. Optional: lightly toast frosting with a kitchen torch. Garnish as desired.
Notes
For a gluten-free version, use gluten-free graham crackers and flour.
Add a peanut butter center for a fun twist.
Store cupcakes unfrosted if freezing. Add frosting after thawing.
You can use store-bought marshmallow fluff, but the texture may differ.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American