In celebration of National Marshmallow Toasting Day, I've put together marshmallows, graham crackers and chocolate otherwise known as S'mores! I wanted to reinvent the classic American treats while delivering the same chocolaty taste everyone grew up loving.
To make the batter, use a stand mixer to beat 1 egg, and combine 20 oz of sweet cream butter, 1/4 cup of yogurt, 1 tsp of sugar, 3 chocolate bars (melted), and 2 tbs of unsweetened cocoa.
To make the crust, you will need to grind about 9 whole graham crackers and 1 tbs of brown sugar in a food processor. Using a blender was inefficient, so I had to manually smash it in a plastic bag and blend the rest.
Use 1/2 a stick of melted butter and mold the crumbs with your hands or pulse it in a food processor until it looks like wet sand.
Using a mini cupcake pan, spoon one tablespoon of crumb mixture in each cup. Press crumbs with spoon or fingers to form shallow cups. Scoop 1/4 cup of the batter to top the crust then spread the mixture finely over it.
Top the smores cup with a couple of mini marshmallows. Preheat the oven to 350°F and bake for 4-5 minutes. Allow for them to cool then run a butter knife around the edges of the crust to loosen them up.
If you want to have the campfire-charred marshmallows, I used a wooden skewer to slightly torch them for a few minutes.
