Ingredients

• 0.5 cups semisweet chocolate chips
• 1 cup mini marshmallows

Instructions

1. 1 Stuff 1 chocolate chip inside each marshmallow, using a hot metal spoon to make the marshmallow stick to the chocolate and form a very small ball. Place on a plate lined with waxed paper. Transfer to the freezer.
2. 2 Preheat oven to 350 degrees F (175 degrees C). Grease 2 muffin tins.
3. 3 Mix graham cracker crumbs with melted butter in a bowl.
4. 4 Pack graham cracker mixture into the muffin tins with the back of a spoon, creating a crust on the bottom of each cup.
5. 5 Beat cream cheese and sugar in a bowl with an electric mixer until smooth. Blend in milk. Beat in eggs one at a time, mixing just enough to incorporate. Beat in sour cream, flour, and vanilla extract until batter is smooth.
6. 6 Fill muffin cups halfway with batter. Place a frozen marshmallow ball in the center of each. Cover with remaining batter.
7. 7 Bake in the preheated oven until set, 15 to 20 minutes. Let cool completely, about 30 minutes.
8. 8 Spoon marshmallow cream into a small pot. Heat over low heat until soft, about 5 minutes. Mix in cinnamon and cocoa powder. Pipe frosting over cooled cupcakes.

Nutrition per serving