Ingredients
24
24 servings
- •½ cup semisweet chocolate chips
- •1 cup mini marshmallows
- •1 (14.4 ounce) package graham cracker crumbs
- •1 cup butter, melted
- •2 (8 ounce) packages cream cheese, softened
- •¼ cup white sugar
- •½ cup milk
- •2 eggs
- •¼ cup sour cream
- •¼ cup all-purpose flour
- •½ teaspoon vanilla extract
- •1 (7 ounce) jar marshmallow cream
- •1 teaspoon ground cinnamon
- •1 teaspoon cocoa powder
Instructions
- 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.
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 muffin tins.
- Mix graham cracker crumbs with melted butter in a bowl.
- Pack graham cracker mixture into the muffin tins with the back of a spoon, creating a crust on the bottom of each cup.
- 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.
- Fill muffin cups halfway with batter. Place a frozen marshmallow ball in the center of each. Cover with remaining batter.
- Bake in the preheated oven until set, 15 to 20 minutes. Let cool completely, about 30 minutes.
- 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.
Nutritional Facts
Per 24 servings
- Calories: 283
- Carbohydrate: 28g
- Fat: 18g
- Fiber: 1g
- Protein: 4g
- Sugar: 15g
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