S’mores. One of life’s finest snacks. We usually only get to eat s’mores when we’re camping but I’m known to throw a marshmallow, a chocolate slice and a Graham cracker into the microwave from time to time.
While cleaning out my pantry and came across a few things I have to use or throw away. I found Graham crackers and dark chocolate. No marshmallows. So when I was the grocery store, I grabbed a bag of the mini marshmallows with an idea in mind.
Chocolate S’more Muffins!
The basic ingredients are flour, cocoa powder, baking powder, dark chocolate, brown sugar, eggs, butter, milk (not shown), Graham crackers and mini marshmallows.
Sift the flour, cocoa and baking powder.
Add the chocolate and brown sugar to the flour.
Beat the egg and milk together and add the melted butter to the mixture.
Pour the egg mixture into the flour and blend well.
Using a rolling pin, make Graham cracker crumbs. Set a third of the crumbs aside for later.
Spoon the breadcrumbs into the bottom of each cookie cup.
Spoon the chocolate batter over the Graham cracker crumbs.
Place about 8 mini marshmallows on top of the batter. Now, the marshmallows will melt and disappear into the mixture but I like to add them to this step because it makes the muffin a bit more sticky and sweet. By all means skip this step if this doesn’t make sense to you.
Top the marshmallows with another blob of chocolate batter. Bake at 350F for 20-25 minutes.
For the chocolate ganache you need chocolate, vegetable oil and whipping cream.
Add the vegetable oil and cream to the chocolate and melt the chocolate in a microwave in 20 second intervals. Be careful not to burn the chocolate.
Cut the mini marshmallows in half (unless you’re making large muffins.)
Place the toppings into different bowls.
When the muffins are cool, top first with the ganache.
Next add a pinch or 2 of the Graham cracker crumbs.
Squish the marshmallow halves into the ganache.
And there you have it. Non-fattening Chocolate S’mores muffins. Forget that I said non-fattening!
- 2 cups Cake Flour
- ½ cup Cocoa Powder
- 20 ml Baking Powder
- 2 cups Dark Chocolate Chips
- 1 cup Brown Sugar
- 4 Eggs
- 200g Melted Butter
- 1 cup Milk
- 2 cups Mini Marshmallows
- 1 package (8 pieces) Graham Crackers
- GANACHE:
- 1 cup Dark Chocolate Chips
- 1 tsp Vegetable Oil
- 1 tsp Whipping Cream
- TOPPINGS:
- 2 cups Mini Marshmallows (cut in half)
- ½ cup Graham Cracker Crumbs
- MUFFINS:
- Sift the flour, baking powder and cocoa together.
- Add the brown sugar and chocolate chips to the flour.
- Beat the egg and milk together and add the melted butter to the egg mixture.
- Pour the egg mixture into the flour and blend well.
- Using a rolling pin, make Graham cracker crumbs. Set a third of the crumbs aside for the topping.
- Spoon 1 tablespoon of the breadcrumbs into the bottom of each cookie cup.
- Spoon 1 tablespoon of the chocolate batter over the Graham cracker crumbs.
- Place about 8 mini marshmallows on top of the batter (optional).
- Add another tablespoon of chocolate batter to the cookie cups.
- Bake at 350F for 20-25 minutes.
- CHOCOLATE GANACHE:
- Add the vegetable oil and cream to the chocolate.
- Melt the chocolate in a microwave in 20 second intervals. Be careful not to burn the chocolate.
- Cut the mini marshmallows in half.
- Place the ganache, Graham cracker crumbs and halved mini marshmallows into separate bowls.
- When the muffins are cool, top each one with the ganache.
- Next top with a a pinch or 2 of the Graham cracker crumbs.
- Squish the marshmallow halves into the ganache.
- Enjoy!
