+For the crust:
° 1 ⅓ cup graham crackers
° 5 tablespoons of sugar
° 5 tsp melt un-salted butter
To make the chocolate cupcake:
° 1 cup sugar
° ¾ c + 2 tsp allpurpose flour
° 6 tablespoons of Hershey’s cocoa powder
° ½ teaspoon baking powder
° Half a teaspoon of baking soda
° Half a teaspoon of salt
° ½ cup milk – at room temperature
° Half a cup of vegetable oil
° 1 large egg, lightly beaten
° 1 teaspoon vanilla
° Half a cup of boiling water
For the marshmallow filling:
° 2 egg whites
° Half a cup of sugar
° ¼ teaspoon cream of tartar
° 1 teaspoon vanilla
° Milk chocolate ganache:
° 1 cup heavy whipping cream
° 10 oz. Finely chopped milk chocolate
° tablespoon vegetable oil
* Directions :
To make the crust:
Place rack in center of oven and preheat oven to 325°F, line cupcake tins with 16 cupcake liners and set aside.
In a small bowl, combine the graham crackers with the sugar and melted butter and mix well with a fork.
Place about 1 tablespoon of the mixture in the bottom of each cupcake liner and bake for 6 minutes, then set aside to cool.
To make the cupcake:
In a large bowl, combine cocoa, sugar, flour, baking powder, baking soda, and salt.
Adding oil, milk, eggs & vanilla. Beat for 2 minutes with an electric hand mixer on medium speed, then add the boiling water and whisk (the mixture will be fluffy). Divide batter evenly between cupcake liners on top of crust (they should be full)
Baking about 20-25 minutes. Set aside to cool in the pan, then using a sharp knife or cupcake cutter scoop out the center of each cupcake (cut off the top of each center and save for later to put back on the filling).
To make the marshmallow filling:
In a heatproof bowl over a saucepan of simmering water, whisk the egg whites, sugar, and cream of tartar together until the sugar has dissolved (be careful, the water shouldn’t touch the bottom of the bowl). Continue to beat over the boiling water until the egg mixture is warm, then remove from the heat and continue to beat with the mixer until peaks form. Finally, add the vanilla and mix well.
Transfer the filling to a piping bag with a round head or use a plastic bag, cut out the corner and fill the cupcake. Place the tops of the cupcake centers again.
To make the ganache:
Over low heat in a small saucepan, melt chopped milk chocolate with ½ tablespoon vegetable oil, stirring until completely smooth. Remove from heat, add cold heavy whipping cream, and stir until well combined. Using a spoon, spread the ganache over the cupcake. If the ganache is stale, refrigerate briefly to firm before cupcake.
Keep it in the fridge.