Irresistible Cinnamon Graham S’more Cupcakes Recipe

Cinnamon Graham S’more Cupcakes are more than just a dessert; they are a delightful explosion of flavors that whisk you away to summer campfires and sweet memories. Imagine biting into a soft, moist cupcake, only to discover gooey chocolate and fluffy marshmallow hiding within, all wrapped up in the comforting embrace of cinnamon-infused graham cracker goodness. It’s like childhood nostalgia crammed into a cupcake! For more inspiration, check out this Cinnamon Pear Walnut Crumble recipe.

Now, if you’re anything like me—part pastry chef, part disaster artist in the kitchen—these Cinnamon Graham S’more Cupcakes are your ticket to sweet success. They’re perfect for summer barbecues, cozy family gatherings, or even as a cheeky midnight snack when you find yourself raiding the pantry. perfect ice cream pairings So grab your apron and let’s dive into this irresistible recipe that promises to make your taste buds dance with joy!

Ingredients for Cinnamon Graham S’more Cupcakes

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: This is the base for your cupcakes. Make sure it’s fresh for the best texture.
• Granulated Sugar: Sweetens the batter, helping create those moist delights we love in cupcakes.
• Baking Powder: Helps the cupcakes rise beautifully; don’t skip it unless you want pancake-shaped treats!
• Cinnamon: The star of the show! It adds warmth and depth to each bite.
• Butter: Use unsalted butter to control the flavor; it creates richness in your cupcakes.
• Eggs: These bind everything together and add moisture; always use room temperature eggs for best results.
• Milk: Adds moisture and richness; whole milk works best but feel free to use any milk you have on hand.
• Chocolate Chips: Mini or regular size—your choice! They melt perfectly within the cupcake for ooey-gooey goodness.
• Marshmallows: The essential element that brings s’mores to life; mini marshmallows work wonderfully here.

For the Topping:

• More Marshmallows: You’ll need extra for topping; toast them on top just before serving for that campfire effect!

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Cinnamon Graham S’more Cupcakes

Follow these simple steps to prepare this delicious dish:

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C). Line a muffin tin with cupcake liners or spray with nonstick cooking spray so our cupcakes won’t stick like my last attempt at baking brownies.

Step 2: Mix Dry Ingredients

In a bowl, whisk together flour, sugar, baking powder, cinnamon, and a pinch of salt. This will be the dry mix that makes our cupcakes light and fluffy—the secret behind their cloud-like texture!

Step 3: Cream Butter and Sugar

In another bowl, beat softened butter until creamy. Gradually add granulated sugar while mixing until light and fluffy—about two minutes should do it! It should look like whipped clouds… if clouds were made of butter.

Step 4: Add Eggs and Milk

Add eggs one at a time, mixing well after each addition. Then pour in milk slowly while continuing to mix. You want everything nicely blended without any lumps trying to crash this party.

Step 5: Combine Wet and Dry Ingredients

Slowly incorporate your dry mixture into the wet ingredients. Mix gently until combined—over-mixing will make our cupcakes as tough as leather shoes! Fold in chocolate chips and mini marshmallows at this stage; they’ll be our treasure hidden inside.

Step 6: Bake and Toast Marshmallows

Spoon batter into prepared muffin tins (filling each about two-thirds full) and bake for about 18-20 minutes, or until a toothpick comes out clean. Once they cool slightly, top each cupcake with additional marshmallows. Use a kitchen torch or broiler (watch carefully!) to toast those marshmallows lightly until golden brown—just like at camp!

Transfer your Cinnamon Graham S’more Cupcakes to a platter and watch them disappear faster than you can say “S’mores!” Gather friends around for an unforgettable dessert experience filled with laughter—and maybe a few sticky fingers!

Perfecting the Cooking Process

Start by preheating your oven and preparing your cupcake liners. While the oven warms up, mix the dry ingredients together in one bowl and cream the butter and sugar in another. This sequence ensures an even bake and fluffy texture.

Add Your Touch

Feel free to swap out regular graham cracker crumbs for chocolate-flavored ones or play around with different types of chocolate chips. Add a pinch of cayenne pepper if you like a little heat to complement the sweetness.

Storing & Reheating

Store your cupcakes in an airtight container at room temperature for up to three days. If you need to reheat them, pop them in the microwave for about 10 seconds to regain that fresh-from-the-oven taste.

I remember baking these Cinnamon Graham S’more Cupcakes for a friend’s birthday party, and they vanished faster than I could say “s’mores.” Everyone couldn’t get enough, and I felt like a superstar chef for a day!

FAQs:

What are Cinnamon Graham S’more Cupcakes?

Cinnamon Graham S’more Cupcakes combine the classic flavors of s’mores with a delicious cupcake twist. These treats feature a cinnamon-infused graham cracker base topped with rich chocolate and fluffy marshmallow frosting. delicious cherry dump cakes Perfect for summer gatherings or cozy nights, they capture the essence of campfire s’mores in a convenient cupcake form. rich brownie alternatives.

How do I store Cinnamon Graham S’more Cupcakes?

To keep your Cinnamon Graham S’more Cupcakes fresh, store them in an airtight container at room temperature if you plan to eat them within two days. For longer storage, place them in the refrigerator for up to a week. You can also freeze them; just ensure they are well-wrapped to prevent freezer burn, allowing for delightful treats later on.

Can I make Cinnamon Graham S’more Cupcakes gluten-free?

Absolutely! To create gluten-free Cinnamon Graham S’more Cupcakes, substitute regular all-purpose flour with a gluten-free flour blend. Additionally, use gluten-free graham crackers for the crust. This way, everyone can enjoy these scrumptious cupcakes without worrying about gluten allergies or sensitivities.

How can I enhance the flavor of my Cinnamon Graham S’more Cupcakes?

You can elevate the flavor of your Cinnamon Graham S’more Cupcakes by adding a hint of vanilla extract to both the cupcake batter and frosting. Incorporating mini chocolate chips into the batter will also provide extra chocolatey goodness. For an added touch, consider drizzling melted chocolate on top before serving for a decadent finish.

Conclusion for Cinnamon Graham S’more Cupcakes:

Cinnamon Graham S’more Cupcakes are an irresistible treat that beautifully blends the classic flavors of s’mores into a moist and flavorful cupcake format. With easy storage options and adaptable recipes for various dietary needs, these cupcakes are perfect for any occasion. chocolate-covered treats Whether you’re enjoying them at a summer BBQ or as a cozy dessert at home, these delightful treats will surely satisfy your sweet tooth and impress your guests.

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Cinnamon Graham S’more Cupcakes

• Author: Ava
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: Approximately 12 cupcakes 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

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Description

Cinnamon Graham S’more Cupcakes are a delightful twist on the classic campfire treat, combining soft, cinnamon-infused graham cracker cupcakes with gooey chocolate and fluffy marshmallows. Topped with toasted marshmallows for an authentic s’mores experience, these irresistible cupcakes are perfect for summer gatherings or cozy nights at home. Easy to make and sure to satisfy your sweet cravings, they’ll leave your taste buds dancing with joy.

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Ingredients

Scale 1x2x3x

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 1/2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 cup unsalted butter, softened
• 2 large eggs (room temperature)
• 1/2 cup whole milk
• 1 cup chocolate chips (mini or regular)
• 1 cup mini marshmallows (for filling)
• Additional mini marshmallows (for topping)

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Instructions

1. Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
2. In a bowl, whisk together flour, sugar, baking powder, cinnamon, and a pinch of salt.
3. In another bowl, cream the softened butter until smooth. Gradually add sugar and mix until light and fluffy.
4. Beat in eggs one at a time, then slowly pour in the milk while mixing until well combined.
5. Gradually combine the dry ingredients into the wet mixture without overmixing. Fold in chocolate chips and mini marshmallows.
6. Spoon batter into muffin tins, filling each about two-thirds full. Bake for 18-20 minutes or until a toothpick comes out clean.
7. Once cooled slightly, top each cupcake with additional marshmallows and toast using a kitchen torch or broiler until golden.

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Nutrition

• Serving Size: 1 cupcake (70g)
• Calories: 270
• Sugar: 22g
• Sodium: 180mg
• Fat: 12g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 50mg

Keywords: - For added flavor, consider mixing in vanilla extract or trying different types of chocolate chips. - Store leftovers in an airtight container at room temperature for up to three days or refrigerate for up to one week.