SMORES CUPCAKES WITH CHOCOLATE GANACHE

Ingredients:

1-1/2	cups	MAGNOLIA ALL PURPOSE FLOUR
1	tsp	iodized fine salt
1	tsp	baking soda
1/4	cup	cocoa powder
1/3	cup	MAGNOLIA BUTTER-LICIOUS!, melted
1	tsp	white vinegar
1	cup	water
1	tsp	vanilla
1-1/4	cups	brown sugar
24	pc	medium-sized marshmallows
1	cup	crushed graham crackers

1	cup	MAGNOLIA ALL-PURPOSE CREAM
2	cups	bittersweet chocolates
1/4	cup	MAGNOLIA BUTTER-LICIOUS! or MAGNOLIA GOLD BUTTER SALTED

Procedure:

Sift together flour, salt and baking soda and cocoa powder. Set aside.
In a saucepan, melt Butterlicious and add vinegar, water, and vanilla. Mix well and set aside.
Add brown sugar to the flour mixture. Mix well. Gently stir in the liquid ingredients into the dry ingredients. Mix well until smooth. Scoop into lined cupcake molds.
Bake for 18-20 minutes or until almost done then push a piece of marshmallow into the center of each cupcake then continue to bake for another 2 minutes.
Meanwhile, heat cream in a small saucepan until simmering. Pour hot cream into chopped bittersweet chocolate and let stand to allow chocolates to melt. Gently stir chocolate to blend with cream. Stir in butter and let cool in chiller until cooled and thick.
Frost Rosette ganache icing on top of the cupcakes then sprinkle with crushed graham crackers on top.

Share This Recipe