1 1/2 cups all-purpose flour
2 cups packed light-brown sugar
1 1/3 cups graham flour
1/4 cup honey
2 teaspoons baking powder
6 large eggs
1 1/2 teaspoons salt
2 teaspoons pure vanilla extract
1 1/2 teaspoons ground cinnamon
Marshmallow Frosting (see link below for recipe)
1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
Preheat oven to 350 degrees F. Line standard muffin tins with paper liners. Whisk together both flours, baking powder, salt and cinnamon.
With an electric mixer on medium-high speed, cream butter, brown sugar and honey until pale and fluffy. Reduce speed to medium; beat in eggs and vanilla, scraping down sides of bowl as needed. Add flour mixture; mix until just combined.
Divide batter evenly among lined cups, filling each about three-quarters full. Bake, rotating tins halfway through, until golden brown and a cake tester inserted in centers comes out with only a few moist crumbs attached, about 25 minutes.
Transfer tins to wire rack to cool 10 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored up to 1 day at room temperature, or frozen up to 1 month, in airtight containers.
To finish, spoon 2 teaspoons chocolate glaze onto each cupcake. Fill a pastry bag fitted with a large plain tip (Ateco #806 or Wilton #2A) with frosting; pipe frosting onto each cupcake, swirling tip and releasing as you pull up to form a peak.
Hold a small kitchen torch 3 to 4 inches from surface of frosting, and wave it back and forth until frosting is lightly browned all over. Serve immediately.