Ingredients
¾cupall-purpose flour
½cupgraham flour,plus 2½ tbsp
1tspbaking powder
¾tspsalt
¾tspcinnamon
10tbspbutter,unsalted, softened
1cuplight brown sugar,packed
2tbsphoney
3eggs,large
1tspvanilla extract
3½cupsmarshmallows,miniature or 12 large marshmallows
⅔cupmilk chocolate chips,or semi sweet chocolate
¼cupheavy cream
Preparation
Preheat oven to 350 degrees F.
In a mixing bowl, whisk together all purpose flour, graham flour, baking powder, salt and cinnamon, set aside.
In a separate mixing bowl, using an electric mixer, whip together butter, brown sugar and honey until pale and fluffy. Stir in eggs and vanilla extract, scraping down the sides of bowl as needed. Add in dry ingredients and mix just until combine.
Divide batter evenly among 12 paper lined muffin cups, each cup should be about ⅔ full. Bake in preheated oven for 21 to 24 minutes until toothpick inserted into center comes out with a few moist crumbs attached.
Allow muffins to cool completely before topping with ganache and toasted marshmallows.
Combine chocolate chips and heavy cream in a microwave safe bowl, microwave on 50% power in 30 second intervals, stirring after each interval until melted and smooth.
Place oven rack two levels below oven broiler and preheat oven to low-broil. Generously butter a cookie sheet as well as a silicon or rubber spatula, set spatula aside.
Spread miniature marshmallows in a single layer close together, in the center of the cookie sheet. Place cookie sheet in oven and toast marshmallows until golden, rotating pan as needed to evenly toast marshmallows.
Once golden, immediately remove from oven and use buttered spatula to scoop up small bunches of marshmallows at a time and lift onto ganache covered cupcakes.
Spread about 2½ teaspoons of thick chocolate ganache over each cooled cupcake, followed by toasted marshmallows.
Serve and enjoy.
