Here is how my brain works…I found a recipe for a cinnamon muffin with a graham cracker filling. Hmmm…a muffin is just a boring cupcake, right? I just kept thinking about that graham cracker filling and thought what goes great with graham crackers? Chocolate and marshmallows of course! Then, I thought of frosting and chocolate chips and blah, blah, blah, a cupcake was born. Then eaten. Quickly.
You’re going to want s’more. (So corny…but yet, so true.)
1 1/2 cups graham crackers, crushed
3/4 cup brown sugar
1 tablespoon cinnamon
2/3 cup butter, melted
1 cup chocolate chips, plus additional for garnishing
1 box yellow cake mix
1 cup water
1/4 cup veggie oil
1 jar vanilla frosting
1 jar marshmallow fluff
Preheat oven to 350 degrees
Line 2 (12 count) muffin tins with cupcake liners.
In a medium sized bowl, combine graham cracker crumbs, brown sugar and cinnamon with a spoon. Stir in melted butter and one cup of chocolate chips. Stir and allow chocolate chips to melt in. Set bowl aside.
In a separate bowl, combine cake mix, water, oil and eggs with an electric mixer. Fill cupcake liners 1/3 of the way with cake mix. Then take about 1 tablespoon of your graham cracker mixture and place it on top of your cupcake batter. Then take the remainder of your cake batter and place that on top of the graham cracker layer (your cupcake liners should be about 2/3 full).
Bake about 18 minutes or until a toothpick inserted in the middle comes out clean. Let the cupcakes rest on your counter in the cupcake tin about 10 minutes before removing them to finish cooling on a wire rack.
To make the frosting, combine your vanilla frosting with your jar of marshmallow fluff. Once your cupcakes are cooled, frost each one with your marshmallow frosting and garnish with extra graham cracker crumbs and chocolate chips.
Who says you have to go camping to eat a s’more? Not my babies…
…they thought sitting in the kitchen eating cinnamon s’mores cupcakes was just as much fun as eating s’mores around a fire.
Fall is here. I’m ready.