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.

Ingredients

Scale

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)

Instructions

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

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.