Who doesn't love s'mores in the summertime? Who doesn't love cupcakes? Here's the best of both!
Adapted from a recipe in Real Simple magazine, July, 2014
For the cupcakes:
1 cup graham cracker crumbs
1 cup Bob's Red Mill Organic Unbleached White Flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 stick unsalted butter, at room temperature
1 cup sugar
2 large eggs, lightly beaten
1 teaspoon vanilla extract
3/4 cup whole milk
Heat oven to 350°F. Line a 12-cup muffin tin with paper liners. Whisk together the first 4 dry ingredients in a medium bowl. Beat butter and sugar in a separate larger bowl with electric mixer on medium high until light and fluffy. Add eggs and vanilla and beat 2 minutes. Reduce mixer speed to low and add dry ingredients and milk. Mix until just combined.
Fill muffin cups with batter. Bake 25 minutes. Remove from oven and cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
For the ganache:
1/3 cup heavy whipping cream
6 ounces semi-sweet chocolate, chopped
Bring cream to boil in small pan. Remove from heat and stir in chocolate. Let sit for 5 minutes. Whisk to combine fully. Let cool 5 minutes. Spoon onto tops of cooled muffins.
For the marshmallow tops, place 12 large marshmallows on a parchment-lined baking sheet. Bake at 375°F on top rack until golden and deflated, about 10 minutes. Remove from oven and let cool 10 minutes. Top each cupcake with a toasted marshmallow. Stand back and accept the compliments!!!