- For the Cupcakes
- 1 c graham crackers crumbs (from 9 crackers)
- 1 c flour
- 1-1/2 t baking powder
- 1/2 t fine salt
- 1/2 c (1 stick) unsalted butter at room temp
- 3/4 c sugar
- 2 large eggs
- 1 t vanilla
- 3/4 c whole milk
- For the Ganache
- 1/3 c heavy cream
- 6 oz. Bittersweet chocolate, chopped
- For the Topping
- 12 marshmallows
Heat oven to 350 with the racks in the middle and top positions. Line a standard 12 cup muffin tin with paper liners. Whisk together the first 4 ingredients in a med bowl.
Beat the butter and sugar in a separate bowl with mixer until light and fluffy, 2-3 mins. Beat in eggs one at a time, then the vanilla. Reduce mixer speed and add dry ingredients and milk alternately, beginning and ending with the dry ingredients and mixing well between additions. Mix until combined.
Divide the batter among muffin cups. Bake on middle rack, rotating once until toothpick comes out clean, about 20-24 mins. Cool in pan for 10 mins, transfer to wire rack to cool completely.
Meanwhile, bring cream to a boil in a small pot. Remove from heat, add chocolate, let sit for 5 mins. Whisk to combine. Let cool slightly.
Place the marshmallows on a parchment lined baking sheet, 2-1/2" apart. Bake on top rack until golden and deflated, 6--10 mins. Let cool.
Divide the ganache among the cupcakes,then top each with toasted marshmallow. Let sit until the ganache is almost firm to the touch, 15-20 mins.