3/4 cup graham cracker crumbs, plus more for dusting
4 ounces bittersweet chocolate chips
4 ounces semisweet chocolate chips
1 cup (2 sticks) unsalted butter, cubed
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
1/2 cup sugar
1 tablespoon flour
Directions: Preheat oven to 450 degrees. Spray two 6-cup muffin pans with nonstick spray and dust with graham cracker crumbs.
In the top half of a double boiler set over barely simmering water, melt chocolate chips and butter, stirring occasionally, until chocolate is completely smooth, about 10 minutes. Cool briefly.
In the bowl of a stand mixer with the whisk attachment, beat the eggs, vanilla, salt, and sugar on high until light in color and doubled in volume. Remove from mixer and gold in chocolate mixture and flour. Pour batter into prepared muffin pans or aluminum cups.
Now for the real fun: With dampened hands (if they are dry, the marshmallow will stick), take a roughly 2-teaspoon piece of marshmallow and roll it into a ball. Push marshmallow ball into the center of a muffin cup, allowing cake batter to cover it. Repeat until all muffin cups have marshmallow.
Bake for 10-15 minutes, until the batter starts to puff up but is not completely set. Let cool for 2 minutes. To serve, cover each muffin pan with a baking sheet, then flip over. Tap the bottom of the cakes and lift the tins. The cakes should fall out easily.
Gently transfer to individual serving plates, dust each cake with 1 tablespoon graham cracker crumbs, and serve immediately. (P. 121-122 – Wicked Good Barbecue)