Ingredients
Method
Prepare Cupcakes
- Preheat the oven to 350°F (175°C) and line a muffin tin with cupcake liners.
- In a mixing bowl, combine flour, graham cracker crumbs, baking powder, baking soda, cinnamon, and salt.
- In another bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla.
- Gradually mix in the dry ingredients, alternating with the milk, until just combined.
- Divide the batter evenly among the cupcake liners.
- Bake for 18-20 minutes or until a toothpick inserted comes out clean.
- Allow cupcakes to cool completely.
Prepare Ganache and Topping
- In a small saucepan, heat the heavy cream until just simmering.
- Pour the hot cream over the chocolate chips in a bowl and let sit for 5 minutes.
- Stir until smooth and glossy.
- Once cupcakes are cooled, dip the tops into the ganache and let set.
- Top each cupcake with mini marshmallows.
- Using a kitchen torch, toast the marshmallows until golden brown.
Nutrition
Notes
Store cupcakes in an airtight container at room temperature for up to 3 days.