Graham Cracker Crust

Pre-heat oven to 350°F

Add the graham crackers and 1/3 cup coconut oil to the bowl of your food processor

Process on high until the mixture starts to form together

Line a cupcake tin with cupcake liners

Press the graham cracker mixture into each lining, filling it about 1/4 of the way full

Bake for 5 minutes

Bronwies

Melt unsweetened chocolate and coconut oil together (in the microwave on defrost, stirring every 30 seconds until completely melted – about 2 minutes)

In the bowl of an electric mixer fitted with blade attachment, add melted coconut oil and chocolate mixture

Add white and brown sugar, mix until fully combined

Add eggs 1 at a time, mix

Mix in vanilla extract

In a small bowl, whisk together cocoa powder, flour, baking soda and sea salt

Slowly add dry mixture to the wet ingredients, mix until fully combined

Once the graham cracker crust is removed from the oven, top with brownie mixture, filling each cupcake liner to just below the top rim*

Bake for 14-16 minutes until brownie is set

Immediately top each brownie with a square of Ghirardelli dark chocolate, it will begin to melt and drop into the brownies creating a little dip for the marshmallows to sit in and the chocolate will help the mini marshmallows to stick to the top of the brownie.

Add 10-15 mini marshmallows on top of each brownie

Using a kitchen blow torch**, torch the marshmallows until toasted to your liking

Cool the cupcakes completely before trying to remove the lining

Serve at room temperature