Graham cracker cake, homemade marshmallow filling, and chocolate frosting. And there you have S’mores in cupcake form. This is a small batch recipe which means it only makes 6-7 cupcakes. I will be very straight forward with you – it’s a good amount of work and time for a half-dozen cupcakes. But if you’re having a small summer dinner party, they’re really cute and perfectly festive. They are also worth it because they’re really delicious. I found this recipe on Baked By Rachel – which is a really great blog for all kinds of recipes. The cinnamon graham cake was really light and I was very pleased with how it turned out. It would be a great cake to use in the Fall with a cinnamon buttercream. What I really appreciate about this recipe was its simplicity – I actually had everything I needed in my cabinet/fridge which means a winning recipe in my book. I hope you are enjoying your summer and enjoy these cupcakes!
Other S’mores themed dessert recipes: S’mores Cupcakes: Chocolate Cake, Marshmallow Frosting, Graham Square Topper || S’mores Bars: Golden Graham Squares, Marshmallows, chocolate chips
Ingredients
- Please find original recipe on Baked by Rachel
- ¼ cup (half stick) unsalted butter, softened
- ½ cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- ¾ teaspoon cinnamon
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ¾ cup flour
- ¼ cup graham cracker crumbs
- 6 tablespoons milk (I used 1%)
- 1 egg white
- ¼ cup sugar
- 1/8 teaspoon cream of tartar
- ¼ teaspoon vanilla extract
- ¼ cup (half stick) unsalted butter, softened
- 2 ½ cups confectioners’ sugar
- ¼ cup cocoa powder
- ¼ teaspoon vanilla extract
- 4 tablespoons milk
- Preheat oven to 350°. Line muffin tin with 6-7 liners.
- In a large mixing bowl, cream butter and sugar. Add egg and vanilla. Add remaining dry ingredients mixing until incorporated. Add the milk last, mixing just until the batter is smooth.
- Scoop about ¼ cup of batter into each cupcake liner.
- Bake for 18-20 minutes or until a toothpick is inserted in center and comes out clean.
- Cool cupcakes on wire rack completely.
- In a glass bowl over a simmering saucepan of water, whisk egg white, sugar, and cream of tartar until the sugar dissolves. Continue whisking until the mixture is warm to the touch. Using an electric mixer, beat until stiff peaks form. Add the vanilla extract last and mix until just combined. Set Aside.
- In a medium bowl, sift together confectioners’ sugar and cocoa powder, set aside. In a large mixing bowl, cream butter on medium speed for 2-3 minutes. Gradually add the sugar/cocoa mix to the butter, also adding one tablespoon of milk at a time to reach the desired consistency. Set aside.
- Make each of the components and set aside until cupcakes are completely cool. Using a knife to cut out centers of the cupcakes, or a cupcake corer like this one Core each cupcake, saving the tops.
- Put marshmallow filling in a Ziploc bag and cut the corner of the bag, pipe marshmallow filling in center of cupcake. Replace the top of the cupcake hole.
- Pipe frosting onto cupcakes and sprinkle with chocolate sprinkle and a mini marshmallow.
The post Small Batch S’mores Cupcakes appeared first on Just a Sliver.
