Chocolate Ganache:
In a small saucepan, heat cream and corn syrup for 2 to 3 minutes, do not let it come to a rolling boil.
Place chocolate in a bowl, pour warm cream and syrup mixture over the chocolate, and let set for 4 minutes. Whisk until smooth. Set aside until ready to use.
S’mores Cupcakes:
Preheat the oven to 350ºF.
Line 18 muffin tins with paper liners.
In a large mixing bowl, beat together the eggs, buttermilk, Greek yogurt, canola oil, and vanilla until smooth. Add the flour, sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Mix until smooth. Add the hot coffee or water and mix until combined.
Pour the batter and fill cupcake liners 1/3 of the way up. Place 2-3 mini marshmallows over batter and continue to pour remaining batter no more than ¾ full.
Bake for 15 to 18 minutes or until a cake tester or toothpick inserted into the center comes out clean. Remove and let cool completely.
Place marshmallows on a sheet plan and place under broiler and toast until golden brown.
Sprinkle tops of cupcakes with graham cracker crumbs and toasted mini-marshmallows. Enjoy!
