Description
Cinnamon Graham S’more Cupcakes are a delightful twist on the classic campfire treat. These cupcakes combine the cozy flavors of cinnamon, chocolate, and marshmallow with a crunchy graham cracker crust. Topped with marshmallow creme frosting and optional toasted marshmallows, they are perfect for parties, holidays, or whenever you crave something sweet and nostalgic.
Ingredients
Cupcake Base:
1½ cups all-purpose flour
1 cup granulated sugar
2 tsp baking powder
½ tsp salt
½ cup unsweetened cocoa powder
1 cup graham cracker crumbs
½ cup unsalted butter, at room temperature
2 large eggs
2 tsp vanilla extract
Cinnamon Graham Cracker Crust:
1½ cups graham cracker crumbs
¼ cup granulated sugar
½ tsp ground cinnamon
¼ tsp salt
½ cup melted unsalted butter
Frosting and Toppings:
1 cup unsalted butter, softened
2 cups powdered sugar
½ cup marshmallow creme
Marshmallows (for toasting)
Graham cracker crumbs (for sprinkling)
Ground cinnamon (optional)
Instructions
Preheat Oven & Prepare Crust:
Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
In a bowl, combine graham cracker crumbs, sugar, cinnamon, salt, and melted butter. Press 1–2 tablespoons into the bottom of each liner. Bake for 8–10 minutes until lightly golden. Let cool.Prepare Cupcake Batter:
In one bowl, whisk together flour, cocoa powder, baking powder, salt, and graham crumbs. In another, beat butter and sugar until fluffy. Add eggs one at a time, then vanilla. Gradually add dry mixture. Mix just until combined.Bake Cupcakes:
Divide batter evenly over the pre-baked crusts. Bake for 18–20 minutes or until a toothpick comes out clean. Cool 5 minutes in pan, then move to a wire rack.Make Frosting:
Beat butter until creamy. Add powdered sugar gradually. Mix in marshmallow creme. Adjust consistency with more sugar or a splash of milk, if needed.Decorate:
Pipe or spread frosting on cooled cupcakes. Top with toasted marshmallows (using a kitchen torch or broiler), graham cracker crumbs, and a dash of cinnamon if desired.
Notes
For a deeper flavor, try adding a hint of espresso powder to the chocolate base.
Marshmallow creme can be replaced with whipped marshmallow or homemade meringue.
These cupcakes freeze well (unfrosted) for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: s’mores cupcakes, cinnamon cupcakes, graham cracker crust, marshmallow frosting, chocolate cupcake, dessert recipe, easy baking, party treat