Is summer really summer without s’mores around the campfire? Wait, maybe it is and that is just a fantasy of my childhood. Baked by Rachel captures the fun AND deliciousness of s’mores without a fire. That’s right, you can now enjoy the taste of cinnamon, graham crackers, chocolate and marshmallow from the comfort of your kitchen. This recipe only makes 6 cupcakes which is perfect for small families or when you just want (need!) a little cupcake fix.
Cinnamon Graham S’mores Cupcakes
Ingredients:
Cupcake:
1/4C unsalted butter, softened
1/2C granulated sugar
1 egg
1 tsp vanilla extract
3/4 tsp cinnamon
1/4 tsp salt
1 tsp baking powder
3/4C all purpose flour
1/4C graham cracker crumbs
6 Tbsp milk
Marshmallow:
1 egg white
1/4C granulated sugar
1/8 tsp cream of tartar
1/4 tsp vanilla extract
Frosting:
4 Tbsp unsalted butter, softened
2 1/2C powdered sugar
1/4C cocoa powder
1/4 tsp vanilla extract
4 Tbsp milk
Directions:
Preheat oven to 350°F. Line a cupcake pan with 6 liners.
In a large bowl or stand mixer, cream butter with sugar. Mix in egg and vanilla, scraping bowl as needed. Add remaining dry cupcake ingredients, mixing until fully incorporated. Finally, slowly add in milk, mixing just until no streaks remain and batter is smooth. Using a large cookie scoop, add one scoop to each liner. Bake for 18-20 minutes or until a toothpick inserted comes out clean. Cool in pan for 5 minutes, then transfer to a wire rack to cool completely.
In a heatproof bowl over a saucepan of simmering water, whisk together egg white, sugar and cream of tartar, until sugar dissolves. Continue whisking over simmering water until egg white mixture is warm to the touch. Remove from heat. Using a hand mixer or stand mixer, beat until still peaks form. Add in vanilla in last 30 seconds.
Transfer marshmallow to a piping bag with round piping tip or a large plastic bag with the corner cut off. Hollow out the centers of each cupcake, using a sharp knife. Be careful not to cut all the way to the bottom. Fill cupcakes with marshmallow.
In a large bowl or stand mixer, cream 4 Tbsp of butter. Sift together powdered sugar and cocoa powder, mix together with butter. Mix in vanilla and enough milk to desired piping or spreading consistency. Frost cupcakes immediately.
