S'more Cupcakes

Ingredients

• 4 oz bittersweet chocolate chopped
• 2 large eggs at room temperature
• 0.6 cup flour all-purpose
• 1 cup crushed/ground graham crackers finely
• 0.5 cup heavy cream 
• 2 cups marshmallows mini
• 0.5 cup milk 
• 0.8 cup self-rising flour 
• 1 cup sugar 
• 0.5 cup butter unsalted softened (1 stick)
• 0.5 teaspoon vanilla extract 

Equipment

• food processor
• bowl
• oven
• whisk
• muffin liners
• muffin tray

Directions

1. Preheat oven to 350 degrees F. Line a muffin tin with cupcake liners.
2. Crush graham crackers in food processor. In a small bowl, combine the flours and ground graham crackers. Set aside.
3. In a large bowl cream the butter and sugar until fluffy. Beat in the eggs and vanilla.
4. Add half of the flour mixture and half of the milk and mix.
5. Add in remaining flour and milk and mix until batter is smooth.
6. Spoon the batter into the cupcake liners, filling them about 2/3 full.
7. Bake for 20 to 25 minutes, or until tops are golden and a cake tester inserted into the center of the cupcake comes out clean.
8. Cool cupcakes before frosting.
9. While cupcakes cool, make the chocolate ganache.
10. Place chopped chocolate in a bowl. Boil heavy cream and pour on top of chopped chocolate.
11. Whisk until smooth.
12. Brush a thin layer of chocolate ganache on top of each cupcake. Then place mini marshmallows over top, covering cupcakes.
13. Bake for an additional 5 minutes until marshmallows are toasted.