How to Make the Best Cinnamon Graham S’more Cupcakes at Home

Love s’mores but want something less messy and more shareable? These Cinnamon Graham S’more Cupcakes capture all the ooey-gooey goodness of a classic s’more — graham cracker crunch, rich chocolate, and toasted marshmallow — in a cupcake that’s as fun to make as it is to eat. Perfect for parties, holidays, or any day you’re craving something sweet and nostalgic.

This recipe puts a fun twist on the traditional campfire treat by baking a buttery cinnamon graham cracker crust right into the cupcake liner. The chocolate cake is moist and rich, while the marshmallow topping is light, fluffy, and perfectly toasted for that golden finish. No campfire needed — just your oven and a little creativity!

Why You’ll Love This Cinnamon S’more Cupcakes Recipe

There’s so much to love about these cupcakes! They’re sweet, slightly spiced, and bursting with childhood flavor — yet elegant enough for grown-up gatherings. The cinnamon adds a warm touch to the graham base, and when paired with rich chocolate and marshmallow frosting, it’s simply irresistible.

They’re easy to make, don’t require fancy tools, and can be adjusted to suit dietary needs. Plus, they’re pork- and alcohol-free, making them ideal for a wide range of guests. These cupcakes are a hit at summer barbecues, potlucks, bake sales, or cozy weekends at home. Once you try them, they’re sure to become a go-to favorite in your dessert rotation!

What You’ll Need

You’ll only need simple pantry staples to make these dreamy cupcakes. Here’s a quick list:

For the graham crust:

• 1 cup graham cracker crumbs
• 1 tsp cinnamon
• 3 tbsp sugar
• 5 tbsp melted butter

For the chocolate cupcakes:

• 1 cup flour
• ½ cup cocoa powder
• ¾ cup sugar + ¼ cup brown sugar
• 1 tsp baking powder + ½ tsp baking soda
• ½ tsp salt
• 2 eggs
• ½ cup milk
• ½ cup oil
• 1 tsp vanilla
• ½ cup hot water

For the marshmallow frosting:

• 3 egg whites
• ¾ cup sugar
• ¼ tsp cream of tartar
• 1 tsp vanilla

Optional: A kitchen torch or oven broiler for toasting.

How to Make Cinnamon S’more Cupcakes Recipe

1. Prepare the Crust:
Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners. In a bowl, mix 1 cup graham cracker crumbs, 1 tsp cinnamon, 3 tbsp sugar, and 5 tbsp melted butter. Press about 1 tablespoon of this mixture into the bottom of each liner. Bake for 5 minutes, then set aside.

2. Make the Chocolate Batter:
In a large bowl, sift together 1 cup flour, ½ cup cocoa powder, ¾ cup sugar, ¼ cup brown sugar, 1 tsp baking powder, ½ tsp baking soda, and ¼ tsp salt. In another bowl, whisk ½ cup milk, ½ cup oil, 2 eggs, and 1 tsp vanilla extract. Combine wet and dry ingredients, then stir in ½ cup hot water until smooth. Fill liners ¾ full over the pre-baked crust.

3. Bake:
Bake cupcakes for 18–20 minutes or until a toothpick comes out clean. Let them cool completely before frosting.

4. Make Marshmallow Frosting:
In a heatproof bowl over simmering water, whisk 3 egg whites, ¾ cup sugar, and ¼ tsp cream of tartar constantly until sugar dissolves (about 4–5 minutes). Remove from heat, then beat with a mixer until stiff peaks form. Add 1 tsp vanilla.

5. Frost and Toast:
Pipe or spoon frosting onto cooled cupcakes. Use a kitchen torch to lightly toast, or place under broiler for 1–2 minutes, watching carefully.

You Must Know

A few quick tips before baking:

• Use quality cocoa for rich flavor.
• Crush graham crackers fresh for best texture.
• Room temp eggs and milk help everything mix smoothly.
• Hot water in batter makes cupcakes moist—don’t skip it!
• Cool before frosting to keep the marshmallow topping in place.
• Torch or broiler? Both work—just watch closely to avoid burning.

These small steps make a big difference in taste and texture.

Perfecting the Cooking Process

Want bakery-perfect results? Here’s how:

• Don’t overmix—stir until just combined.
• Scoop evenly with a measuring scoop or spoon for uniform cupcakes.
• Start checking at 17 mins to avoid overbaking.
• Use a mixer for frosting—you’ll get that fluffy, glossy finish.
• Toast last-minute for the freshest marshmallow topping.

Stick to these quick tricks, and your cupcakes will impress every time!

Add Your Touch

Make these cupcakes your own with simple tweaks:

• Chocolate choices: Swap in dark, milk, or semi-sweet chips for different richness.
• Spice it up: Add a pinch of nutmeg or cayenne to the crust for a little warmth or heat.
• Stuffed center: Drop a mini marshmallow or square of chocolate into the center before baking for a melty surprise.
• Topping fun: Sprinkle crushed graham crackers or mini chocolate chips on top of the frosting.
• Themed liners or toppers: Dress them up for holidays, birthdays, or backyard BBQs.

A little creativity goes a long way—make each batch match the occasion or your mood!

Storing & Reheating

These cupcakes are easy to store and still taste great the next day:

Whip up something tasty today

Cool Summer Delight: How to Make a Refreshing Cucumber Dip

• Room temp: Keep in an airtight container for up to 2 days.
• Fridge: Store up to 4–5 days. Let them sit at room temp for 15–20 minutes before serving for best texture.
• Freezer: Freeze (without frosting) for up to 2 months. Thaw and frost fresh.
• To re-toast: If stored frosted, give the marshmallow topping a quick torch or broil again before serving for that warm s’more feel.

Perfect for making ahead or saving leftovers—if you have any!

Chef’s Helpful Tips for Cinnamon S’more Cupcakes Recipe

Want flawless cupcakes every time? Try these quick pro tips:

Explore our favorite comfort foods

The Best Red Velvet Cheesecake Trifle Recipe You’ll Ever Try

• Use parchment liners — they peel off cleaner than paper ones.
• Cool on a wire rack — helps prevent soggy bottoms.
• Frost only when cool — even a little warmth can melt marshmallow topping.
• Torch carefully — keep it moving to avoid burning.
• Practice the swirl — use a zip-top bag with the tip cut off if you don’t have a piping bag.

These simple tricks can take your cupcakes from good to bakery-worthy — no stress, just sweet success.

FAQ for Cinnamon S’more Cupcakes Recipe

Can I make these ahead?
Yes! Bake the cupcakes a day early. Frost and toast right before serving.

Try this easy crowd-pleaser next

How to Make Delightful Button Cookies – A Sweet Treat for Every Occasion

What if I don’t have a torch?
Use your oven’s broiler on high for 1–2 minutes. Watch closely!

Can I make them gluten-free?
Absolutely — just use gluten-free graham crackers and flour.

How do I store leftovers?
Room temp for 2 days, or fridge for 4–5. Re-toast frosting if desired.

Are these kid-friendly?
Totally! No alcohol or pork-based ingredients, and kids love the marshmallow top.

Conclusion

Cinnamon Graham S’more Cupcakes are the perfect mix of comfort and creativity — a nostalgic treat reimagined in cupcake form. With a buttery cinnamon graham crust, moist chocolate cake, and that signature toasted marshmallow topping, every bite brings classic campfire flavor right to your kitchen.

They’re easy to customize, simple to make ahead, and sure to impress at any gathering — from backyard BBQs to cozy indoor movie nights. Best of all, they’re made with family-friendly ingredients, no alcohol or pork-based elements, and plenty of options for gluten-free or dairy-free needs.

So whether you’re baking for loved ones or just treating yourself, these cupcakes are guaranteed to hit the sweet spot. Light up your oven instead of a fire — and enjoy the magic of s’mores, no sticks required!