S'Mores Cheesecake Cupcakes

Serves: 3

Cody DuBuque

1 January 1970

Based on User reviews:

46

Spice

52

Sweetness

44

Sourness

38

mins

Prep time (avg)

5.4

Difficulty

Ingredients:

1 cup

Semisweet Chocolate Chips

1 cup

Mini Marshmallow

1

Graham Cracker Crumb (14.4 ounce package)

1 cup

Butter (melted)

2

Cream Cheeses (8 ounce packages, softened)

1 cup

White Sugar

1 cup

Milk

2

Eggs

1 cup

Sour Cream

1 cup

All-Purpose Flour

1 tsp

Vanilla Extract

200 g

Marshmallow Cream (jar)

1 tsp

Ground Cinnamon

1 tsp

Cocoa Powder

Directions:

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

2

Place on a plate lined with waxed paper

3

Transfer to the freezer

4

Preheat oven to 350 degrees F (175 degrees C)

5

Grease 2 muffin tins

6

Mix graham cracker crumbs with melted butter in a bowl

7

Pack graham cracker mixture into the muffin tins with the back of a spoon, creating a crust on the bottom of each cup

8

Beat cream cheese and sugar in a bowl with an electric mixer until smooth

9

Blend in milk

10

Beat in eggs one at a time, mixing just enough to incorporate

11

Beat in sour cream, flour, and vanilla extract until batter is smooth

12

Fill muffin cups halfway with batter

13

Place a frozen marshmallow ball in the center of each

14

Cover with remaining batter

15

Bake in the preheated oven until set, 15 to 20 minutes

16

Let cool completely, about 30 minutes

17

Spoon marshmallow cream into a small pot

18

Heat over low heat until soft, about 5 minutes

19

Mix in cinnamon and cocoa powder

20

Pipe frosting over cooled cupcakes