S'mores Cupcakes
Ingredients
1 cup
flour
1 cup
sugar
⅓ cup
cocoa powder
¾ tsp.
baking soda
½ tsp.
baking powder
½ tsp.
kosher salt
1
egg, beaten
½ cup
freshly brewed coffee, cooled
½ cup
low-fat buttermilk
¼ cup
canola oil
1 tsp.
Kowalski's Organic Madagascar Vanilla Extract
4 oz.
semisweet baking chocolate
¼ cup
heavy cream
½ recipe
Marshmallow Meringue
1-2
graham cracker sheets or Kowalski's Chocolate-Covered Grahams (from the Bakery Department), broken into pieces
Directions
- Preheat oven to 325°.
- In a large mixing bowl, whisk together first 6 ingredients (through salt).
- Add egg, coffee, buttermilk and oil; thoroughly whisk wet ingredients into dry ingredients.
- Line a cupcake pan with paper baking cups; fill cups barely half full (do not overfill). Bake in preheated oven until a toothpick inserted in the center of a cupcake comes out clean (15-20 min.).
- Remove from oven; cool completely in pan on a wire rack.
- Place chocolate in a heat-safe glass mixing bowl; set aside. In a microwave-safe bowl, microwave cream on high power for 30-90 sec. until very hot but not boiling.
- Pour cream over chocolate; let stand for 2 min. Stir chocolate until ganache is smooth and glossy.
- Frost cooled cupcakes with ganache; let ganache firm up for about 1 hr.
- Preheat a broiler.
- Using 2 spoons, drop a dollop of marshmallow meringue on each cupcake; place under preheated broiler, watching constantly, until meringue is golden-brown (about 1 min.).
- Remove from oven; garnish cupcakes with grahams.
