S'more Cupcakes

By Joelene

Ingredients

• 1/2 cup butter
• 5 grams of bittersweet Belgian chocolate, chopped
• 1/4 cup butter (pref. organic or European)
• 1 1/4 cups sugar (preferably organic raw or fine white sugar is okay)
• 2 Organic eggs
• 2 tablespoons cocoa powder(Dutch processed)
• 1 teaspoon vanilla
• 1 cup cake flour
• 3/4 cup all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup milk

Preparation

Step 1

Preheat oven to 325 degrees.

In a small sauce pan, melt the butter.

Stir in 1/2 of your chopped Belgian chocolate and whisk until blended and set aside.

In a mixing bowl, cream together butter and sugar (mix with paddle attachment for standing mixers).
Add eggs one at a time and beat until creamy.

Stir in cocoa powder and vanilla.

Add melted chocolate.

Sift & combine dry ingredients and stir into creamed mixture alternatively with milk. –Remember to sift your dry ingredients, it will make for a softer cake!

Beat until smooth (about 1 minute) and add the remaining 2.5 g of chopped chocolate.

Scoop batter into paper-lined muffin pansor spray pan heavily, Remember to fill 2/3 full or you’ll have tiny cupcakes!

Bake for 15 minutes or until toothpick inserted in the middle comes out clean. If it does not come out clean, keep baking and check every 2 minutes. Remember, if you take your cake creations out too soon, they’ll be undercooked and the middles will sink!

Cool before coring & frosting!

Once cooled, core and stuff with Marshamallow Fluff, top with buttercream icing, roll in crushed graham crackers (which you can find at your local grocer’s or have fun w/the kids and let them crush a package for you).

Top with toasted marshmallows (I’ll demonstrate the easy way!)

Top w/small piece of Hersey chocolate bar

Drizzle with chocolate ganache