Smores Cupcakes

(Courtesy of omgchocolatedesserts.com)

Ingredients:
1 1/3 c. graham cracker crumbs
5 Tbsp. sugar
5 Tbsp. unsalted butter, melted
CUPCAKES: 
1 c. sugar
3/4 c. plus 2 Tbsp. all-purpose flour
6 Tbsp. cocoa powder
3/4 tsp. baking powder
3/4 tsp. baking soda
1/2 tsp. salt
1/2 c. milk, room temperature
1/2 c. vegetable oil
1 large egg, lightly beaten
1 tsp. vanilla
1/2 c. boiling water
MARSHMALLOW FILING:
2 egg whites
1/2 c. sugar
1/4 tsp. cream of tartar
1 tsp. vanilla
GANACHE
1 c. heavy whipping cream
10 oz. milk chocolate, finely chopped
1/2 Tbsp. vegetable oil

Directions:
Place rack in the center of the oven and preheat oven to 325 degrees.  Line cupcake tins with 16 cupcake liners and set aside.

In a small bowl, combine graham cracker crumbs, sugar and melted butter and mix well with a fork.

Press about 1 1/2 Tbsp. of the mixture into the bottom of each cupcake liner and bake 6 minutes, then set aside to cool.

In a large bowl, combine cocoa powder, sugar, flour, baking powder, baking soda and salt.

Add oil, milk, egg and vanilla.  Beat for 2 minutes with a hand-held electric mixer on medium speed, then add boiling water and beat to combine (batter will be thin).  Divide batter evenly between cupcake liners over the crust (it should be 3/4 full).

Bake until a toothpick inserted into the center comes out clean, about 20-25 minutes.  Set aside to cool in pan, then using a sharp knife or cupcake corer hollow out the centers of each cupcake (cut the top of each center and save for later to place back onto the filling).

In a heatproof bowl over a pot of simmering water whisk together egg whites, sugar and cream of tartar, until sugar dissolves (be careful, the water should not touch the bottom of the bowl).  Continue whisking over simmering water until egg mixture is warm to the touch, then remove from heat and continue beating with the mixer until still peaks form.  At the end, add vanilla and mix well.

Transfer the filling to a piping bag with a round tip or use a plastic bag and cut off the corner and fill the cupcakes.  Place back the tops from the centers of the cupcakes.

On a low heat in a small saucepan melt chopped milk chocolate with 1/2 Tbsp. vegetable oil, stirring until it is completely smooth.  Remove from heat and add cold heavy whipping cream, stir well until it is evenly combined.  Using a spoon spread the ganache onto the cupcakes.  If the ganache is too runny place it in the refrigerator briefly to set before topping the cupcakes.  

Store in the refrigerator.