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Make the chocolate ganache in advance.
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Place a rack in the center of the oven and preheat the oven to 400u00b0F.
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I use silicone baking cups so I don't need to dust the baking pans with oil and flour.
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Place the cake mix, water, oil, eggs, vanilla, and cinnamon in a large mixing bowl. Blend with an electric mixer on low speed for 30 seconds.
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Stop the machine and scrape down the sides of the bowl with a rubber spatula. Increase the mixer speed to medium and blend 1 1/2 to 2
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minutes more, scraping down the sides again if needed. The batter should look well combined and thickened.
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Spoon or scoop 1/3 cup batter into each prepared cup, filling it three quarters of the way full. (You will get between 22 and 24 cupcakes.)
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Drop a heaping teaspoonful of
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ganache onto the top of the batter in each cup.
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Place the pans in the oven.
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Bake the cupcakes until the cake bakes up around the ganache, the tops are domed, and the cupcakes spring back when lightly pressed with your
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finger, 12 to 14 minutes.
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Add marshmallows on top and return to the oven to bake another 5 minutes. The marshmallows should brown nicely, but be sure to place something underneath the cups in case the marshmallows melt and slide off (shouldn't happen with mini marshmallows).
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Remove the pans from the oven and place them on wire racks for one minute. Run a dinner knife around the edges of the
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cupcake cups, lift the cupcakes up from the bottoms of the cups using the end of the knife, and pick them out of the cups carefully with your fingertips.
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Store these cupcakes, in a cake saver or under a glass dome, at room temperature for up to onr day. To reheat so the centers are molten once again, place the cupcakes on a microwave-safe plate and cover with paper towels. Heat on high power for 10 seconds, carefully remove, and serve.
