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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-LICOUS!, 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
GANACHE:
1 cup MAGNOLIA ALL-PURPOSE CREAM
2 cups bittersweet chocolates
1/4 cup MAGNOLIA BUTTER-LICIOUS!, melted

Procedure

  1. Sift together flour, salt and baking soda and cocoa powder. Set aside.
  2. In a saucepan, melt Butter!licious and add vinegar, water, and vanilla. Mix well and set aside.
  3. 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.
  4. 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.
  5. 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 melted butter and let cool in chiller until cooled and thick.
  6. Frost cupcakes then sprinkle with crushed graham crackers on top.

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