Everything we love about desserts all in one bite!

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Recipe Summary

prep:
45 mins
cook:
20 mins
additional:
30 mins
total:
1 hr 35 mins
Servings:
24
Yield:
24 cupcakes
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Filling:
Crust:
Cheesecake:
Frosting:

Directions

Instructions Checklist
  • 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.

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  • 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.

Cook's Note:

For an optional garnish, run a culinary torch over marshmallow frosting until lightly toasted and top with a small graham cracker square.

Nutrition Facts

283 calories; protein 3.8g; carbohydrates 27.5g; fat 18g; cholesterol 57.8mg; sodium 231.4mg. Full Nutrition
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