24 graham crackers
1 cup semi sweet mini chocolate chips
1/2 cup chopped walnuts
3 tbsp. sweetened coconut
1/2 cup seedless raspberry jam
1 cup mini marshmallows
24 fresh whole raspberries (if desired)
1. Preheat oven to 325F. Line each well of a mini muffin tin with mini baking cups. Break each graham cracker in half. Crumble the cracker halves with your hands and lay half it in the bottom of each baking cup (reserve the other halves for later). Sprinkle 2 heaping teaspoons of chocolate chips on top of the graham crumble. In a small bowl combine the walnut, coconut and raspberry jam, stir until well combined. Spoon 2 heaping teaspoons of this mixture on top of the chocolate layer. Spoon the other half of the graham crumble into each baking cup. Bake in the oven for 7 minutes. Remove from the oven and cool for 5 minutes.
2. Top each cupcake off with 1-2 mini marshmallows. (You can press on the marshmallows at this point to make sure all the ingredients are squished together and secure in the baking cups). Return cupcakes to the oven for 10 more minutes, to slightly brown the marshmallows. Remove from oven and cool for 30 minutes. Place a whole raspberry on top for garnish, if desired.
Makes approximately 24 mini cupcakes
No comments:
Post a Comment