What you'll need:
1 stick unsalted butter, at room temperature
1 1/4 cups mini chocolate chips
1/2 cup sugar
2 large eggs
2 teaspoons vanilla extract
1/2 cup all-purpose flour
1/2 cup quinoa flour
3/4 cup mini marshmallows
1/4 cup graham crackers, finely crushed
Preheat the oven to 350 degrees F. Line a mini muffin pan with 24 paper liners.
Melt the butter in a saucepan over the stove. Once completely melted, add 3/4 cup mini chocolate chips and remove pan from heat. Stir the mixture until the chocolate is melted and mixture is combined. Transfer the mixture to a bowl and mix in the sugar, eggs and vanilla. Slowly add in the flour until the mixture is smooth. Add the remaining 1/2 cup chocolate chips.
Fill each paper liner with about 2 heaping tablespoons of the batter. Push 3-4 mini marshmallows into the top of the mixture and sprinkle each cupcake with 1/2 teaspoon of the graham cracker crumbs. Bake for about 12 minutes, or until the marshmallows are light golden. Let cool for 20 minutes before eating.
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