S’moreables® Brownie Cupcakes

Directions

Graham Base

1. Line 2 muffin trays with liners (18 spaces required).
2. Using a pastry cutter or your hands combine Kinnikinnick Graham Crumbs and hard butter. Mix just until combined.
3. Divide crumb into 18 portions. Press firmly into base and up one side of muffin liner. Set aside. 
   

Brownie Filling 

1. Preheat oven to 350° F (176°C).
2. In a medium bowl, combine Kinnikinnick All Purpose Flour Blend, cocoa powder, baking soda and salt. Mix until combined and set aside.
3. In a separate bowl combine sugars and melted butter. Mix until combined.
4. Add eggs one at a time, mixing after each one.
5. Add vanilla extract and mix until combined.
6. Add milk and mix until combined.
7. Slowly add dry ingredients mixing after each addition.
8. Fold in chopped chocolate and mix just until combined.
9. Pour batter on top of Graham Bases. Spread evenly with the back of a wet spoon.  
10. Bake in preheated oven for 28 minutes.
11. Remove from oven and cool completely prior to removing from pan. 

Marshmallow Meringue 

1. Over a bain-marie (pot of water with a snug heat proof bowl) heat egg whites, granulated sugar and cream of tartar. Stir with a whisk continually until sugar has dissolved and egg whites are warm.
2. Add vanilla extract and mix until combined.
3. Remove from heat and pour mixture into a medium bowl.
4. Whisk mixture on high speed until medium peaks form.
5. For best results use a stand mixer with whisk attachment.
6. Place Marshmallow Meringue in a covered container and refrigerate until ready to use. 
   

Assembly

1. Remove muffin liner (if desired) from individual S’moreables® Brownie Cupcakes and place on a serving tray.
2. Using a star tip and piping bag, pipe a rosette of Marshmallow Meringue on top of each individual S’moreables® Brownie Cupcakes.
3. Use a kitchen torch to toast Marshmallow Meringue.
4. Decorate with broken Kinnikinnick S’moreables® and chocolate pieces.