S'more Cupcakes

These were so extremely delicious!! The idea comes from Wendy Paul and her cook book '10 Gourmet Cupcakes in 10 Minutes'. I think the funnest part about these cupcakes is to see how impressed the adults are and how excited the kids are to eat them. It makes me happy just thinking about their excitement. I hope you have as much fun as I did with this recipe. It's worth it, trust me!

S'more Cupcakes

Ingredients

1 1/2 cup evaporated cane juice

2 cups plus 2 tablespoons LG Flour Mix
1/2 teaspoon salt

6 tablespoons GF cocoa powder

1 1/2 teaspoons baking soda

4 teaspoon baking powder

1/2 teaspoon xantham gum

2 eggs

1 cup rice milk

GF graham crackers, broken into squares

Homemade marshmallows

1 recipe Carob Ganache, cooled so it is thick

Directions

In a large bowl, combine evaporated cane juice, flour, salt, cocoa, baking soda, baking powder, and xantham gum. In a separate bowl whisk eggs and rice milk together. Add three cups of the cocoa mixture to the egg mixture and combine.

Preheat oven to 350*F. Pour 1 tablespoon of batter into paper liners in cupcake tin. Place one small sized homemade marshmallow into center. Press the marshmallow down slightly. Bake for 15-18 minutes or until the cupcake springs back when touched. Let cool.

While cupcakes are cooling, place squares of the graham crackers on a cookie sheet. Put one medium sized homemade marshmallow on center of each square. Put cookie sheet into oven. Cook until marshmallows double in size, this will only take one minute. Watch very carefully. On the other squares of graham crackers spread a little of the carob ganache. Place a carob ganache covered square on top of each of the marshmallow covered squares.

When the cupcakes are cooled, spread a small amount of ganache on top of each cupcake (this will help the s'mores to stay put). Then place one s'more on top of each cupcake, serve and enjoy!

Carob Ganache

Ingredients

1 cup low fat heavy whipping cream

1 1/2 cups carob chips

Directions

Put carob chips in a bowl. In a medium sauce pan over medium heat, heat whipping cream until it comes to a boil. Remove from heat and pour over carob chips. Stir until chips are melted and mixture is combined well. For thicker Ganache place in fridge to cool. Or just drizzle over desserts.