Chocolate S’more Muffins

FOR THE MUFFINS:
Sift the flour, baking powder and cocoa together. Add the brown sugar and chocolate chips to the flour and mix to combine. Set aside.

Beat the eggs and milk together and then add the melted butter to the egg mixture. Pour the egg mixture into the flour mixture and blend well.

Put your graham crackers in a Ziploc bag and seal the bag. Using a rolling pin, beat the bag to make graham cracker crumbs. Set a third of the crumbs aside for the topping.

Get out your standard sized muffin tins (recipe makes 18 muffins). Spoon 1 tablespoon of the crumbs into the bottom of each cookie cup. Spoon 1 tablespoon of the chocolate batter over the crumbs. Place about 8 mini marshmallows on top of the batter (optional). Add another tablespoon of chocolate batter to the cookie cups. Bake at 350F for 20-25 minutes.

CHOCOLATE GANACHE:
Add the vegetable oil and cream to the chocolate in a heatproof bowl. Melt the chocolate in a microwave in 20 second intervals. Be careful not to burn the chocolate – stir in between each additional 20 second interval and stop once the mixture is melted and smooth. Set aside.

Cut the mini marshmallows in half with a pair of scissors.

Place the ganache, the reserved graham cracker crumbs and the halved mini marshmallows into separate bowls. When the muffins are cool, top each one with some of the ganache. Next top with a a pinch or 2 of the graham cracker crumbs. Squish the marshmallow halves into the ganache. Enjoy.