In a shocking departure from my normal routine I am using flour and sugar today. (I know – crazy talk). It’s a special occasion – today is my last day of Vision Therapy and I wanted to bring in some treats for the nice people who have put up with me for around 9 months and taught me how to use my eyes better. Happily, I’m not as broken up about being discharged this time as when I left outpatient therapy the first time at The Place. I’ll go for a re-evaluation in September to see how my eyes are doing, and in the meantime, I’m going on VT Vacay. I think I have a better understanding of both how this therapy thing works and the scope of my injury, so that helps (more on that tomorrow). Given that they are nice people I did not wish to impose my Grain-Free, No Sugar Added practices on them. Even if I had not decided this on my own Mommy would not have let me make them eat like I do, so I used a brownie mix instead.
When I say “I,” I really mean, “Mom.” Well, it was actually a team effort, but Mommy did the heavy lifting at the end (that’s why there is ganache on these cupcakes – thanks, Mom!) I practiced a couple of times over the past few days. If you would like a grain-free alternative for the brownie part of the cupcake, try the Paleo Brownie Pie from OurFifthHouse.com. But you’ll probably only get a few cupcakes, though, since the batter isn’t voluminous. For an easy brownie mix version you can just mix 1 cup of Greek yogurt per bag of mix, as in my Good Night Brownies. I would have done that except I don’t feel like using the electric mixer (it’s easier for me if I do the GY thing to have motorized mixing help) and I’ve been eating a lot of GY lately so I want to preserve it for my breakfast. (Lots of protein, people, protein.) So I tried a couple of versions using a bar format, but we had trouble cutting them because the marshmallows were toasted on top. So then Mommy did some research and decided to make some fabulous S’more Brownie Cupcakes!! YAY.
S’more Brownie Cupcakes
Preheat the Oven (according to box directions) and line a 12 cup cupcake pan with paper liners
1 bag of brownie mix (Ghiradelli double chocolate)
Whatever the box says to put in the brownie mix, e.g. oil, water, eggs
8 Graham cracker sheets – a sheet = the large rectangle that is made up of 2 squares
3 Tablespoons melted butter
1.5 c bittersweet chocolate chips
¾ c heavy whipping cream
1) Graham Cracker Crust: Crush the 8 graham cracker sheets in the Ninja or food processor. Reserve 2 Tablespoons for the garnish. Add 3 Tablespoons of melted butter to the remaining crumbs. Pulse 2-3 times. Place 1.5 teaspoons of the crumbs/butter mixture in the bottom of each cupcake liner. Press down the crust and set the pan aside.
2) The Brownie Cupcake: Prepare the brownie mix according to package instructions. Fill each cup (this should be just the right amount of batter). Bake 35-38 minutes. Cool completely.
3) Ganache: Heat ¾ c heavy whipping cream to a simmer and remove from heat. Add the chocolate chips and let sit for 5 minutes. Stir until smooth and glossy. Cool completely.
4) Assembly: Place generous teaspoon of ganache on top of cupcake. Place 5 mini-marshmallows on top of the ganache. Drizzle lightly with more ganache then sprinkle with some graham cracker crumbs (that you reserved earlier) to finish.
For truly yummy Grain-Free, No Sugar Added goodness: