⁘ anna bakes cupcakes ⁘

cinnamon graham s'mores cupcakes

graham cracker s'mores cupcakes with chocolate buttercream frosting and a marshmallow filling

recipe from Baked by Rachel

baked in March 2015

yield: 12 cupcakes
prep time: 20 minutes
cook time: 18 minutes
difficulty level: medium






For the cupcakes:

  1. Preheat oven to 350°F.
  2. In a large bowl or stand mixer, cream butter with sugar.
  3. Mix in egg and vanilla, scraping bowl as needed.
  4. Add remaining dry cupcake ingredients, mixing until fully incorporated.
  5. Slowly add in milk, mixing just until no streaks remain and batter is smooth.
  6. Using a large cookie scoop, add one scoop to each liner.
  7. Bake for 18-20 minutes or until a toothpick inserted comes out clean.
  8. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.

For the marshmallow:

  1. In a heatproof bowl over a saucepan of simmering water, whisk together egg white, sugar, and cream of tartar, until sugar dissolves.
  2. Continue whisking over simmering water until egg white mixture is warm to the touch. Remove from heat.
  3. Using a hand mixer or stand mixer, beat until still peaks form.
  4. Add in vanilla in last 30 seconds.
  5. Transfer marshmallow to a piping bag with round piping tip or a large plastic bag with the corner cut off.
  6. Hollow out the centers of each cupcake, using a sharp knife.
  7. Fill cupcakes with marshmallow.

For the frosting:

  1. In a large bowl or stand mixer, cream butter.
  2. Sift together powdered sugar and cocoa powder, mix together with butter.
  3. Mix in vanilla and enough milk to desired piping or spreading consistency.
  4. Frost cupcakes immediately.