S'mores Cupcakes

Photo by ROBandSEAN ..

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1 1/2

    cups all-purpose flour

  • 3/4

    cup plus 1 tablespoon cocoa powder (not Dutch-processed)

  • 1/2

    teaspoons baking powder

  • 1/4

    teaspoons baking soda

  • 1/2

    tsp cinnamon

  • 1/2

    teaspoon salt

  • 3

    large eggs

  • 1/2

    cup buttermilk

  • 1

    cup sugar

  • 2

    teaspoons pure vanilla extract

  • 1

    Tbsp molasses

  • 1 1/2

    cups graham cracker crumbs (from about 20 squares)

  • 1/3

    cup unsalted butter, melted

  • 9

    ounces bittersweet chocolate, finely chopped

Directions

Preheat oven to 350 degrees. Line 2 standard muffin tins with cupcake liners; set aside. Whisk cracker, flour, baking powder, baking soda,cinnamon and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed. In a large bowl, Cream butter and Sugar until fluffy about 1 minute add eggs one at a time mix in molasses and vanilla. Alternate graham mixture and butter milk to butter mixture, starting and ending with graham mixture. fill each muffin cup three-quarters full with cake batter. Bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 25 -30 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely. To finish them off place two Tbsp of chocolate Ganache on each cupcake followed by marshmallow topping. Brown topping in broiler Serve immediately or store in an airtight container, up to 2 days.

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