Skor S’mores Cupcakes

Ingredients
For the graham crumb bases¾ cup graham wafer crumbs
1½ tbsp granulated sugar
3 tbsp melted butter
For the chocolate cupcake batter1 cup sugar
1 cup all purpose flour
¼ cup + 2 tbsp cocoa
1 tsp. baking powder
½ tsp baking soda
½ tsp salt
1 egg
½ cup soured milk (1 tsp vinegar in ½ cup milk)
½ cup black coffee
¼ cup vegetable oil
½ tsp vanilla extract
½ cup semi sweet chocolate chips
For the chocolate ganache topping½ cup chocolate chips
1 ounce of whipping cream
To top each cupcake
½ to 1 tsp Skor toffee chips

Instructions
For the graham crumb basesMix together the crumbs, sugar and butter well
Spoon the crumbs evenly into the bottoms of a paper lined 12 cupcake pan and press them down firmly into the bottom.
For the chocolate cupcake batter
Combine all ingredients except chocolate chips in a mixing bowl and beat with electric mixer for 2 minutes.
Spoon evenly into the prepared cupcake pans.
Sprinkle each cupcake with a few of the chocolate chips.
Bake at 350 degrees F for 15-20 minutes or until toothpick inserted in the center comes out clean.
Cool completely before spreading on the chocolate ganache.
For the chocolate ganache topping
In a small double boiler melt together the chocolate and until smooth but not overheated. I use a small metal bowl over a small pot of simmering water.
Spread a thing layer on each of the cupcakes
To finish the cupcakes
Sprinkle the cupcakes with the toffee chips and add a few miniature marshmallows.
Brown the marshmallows with a butane kitchen torch or by watching them carefully on a rack about 6 inches from the broiler. Don’t overdo it. A little color is all you need.
Garnish each cupcake with a small piece of graham cracker if you like.

Notes
Source recipes -Here-