Ingredients
1/2 c. hot milk
1 tsp. espresso powder
1/4 c. mini chocolate chips
1 egg
1 tbsp. vegetable oil
1 tsp. vanilla extract
1 c. flour
1/4 c. cocoa powder
2 tbsp. graham cracker crumbs
1/4 c. white sugar
1/2 c. light brown sugar
1/4 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
Simple Marshmallow Syrup
Preparation
Step 1Preheat the oven to 350 degrees F. Line mini muffin tins with mini cupcake papers. Set aside.Step 2In large bowl, pour the hot milk over the espresso powder and chocolate chips. Allow to soften for a few seconds, then stir until smooth. Add the egg, oil, and vanilla. Stir until well combined.Step 3In a separate bowl, whisk together the flour, cocoa powder, graham crumbs, sugars, baking soda, baking powder, and salt. Pour over the liquids and stir until just combined.Step 4Fill the cups about 3/4 full. Bake for 8 to 12 minutes or until the centers spring back when lightly pressed.Step 5When cooled, dip in the marshmallow syrup. Garnish as desired.
Excerpted from: The S’mores Cookbook by Suzan Whetzel, Copyright © 2013 by F+W Media, Inc. Used by permission of the publisher. All rights reserved. Buy the book
