I made these a few weeks for my little guy a they were a huge hit. I promised to post the recipe on my blog so here it is. I would just post the link but it disappeared; thankfully I printed out the recipe.
Yields 24 cupcakes
Chocolate Cupcakes with Graham Cracker Base
3 cups graham cracker crumbs
1/4 cup granulated sugar
10 tablespoons butter, melted
Preheat over to 350F. Line a cupcake pan with baking cups.
In a large bowl, stir together graham cracker crumbs, sugar, and melted butter until evenly coated. Place a tablespoon sized scoop (or more if you like a larger base) of the mixture in the bottom of each baking cup. Using a glass or bottle the size of the base of the cupcake, press down the graham cracker crumbs until they form a solid crust.
Bake for 5 minutes to allow the base to harden. Cool for 5-10 minutes.
Prepare Chocolate Cupcake batter, enough to make 24 cupcakes (homemade recipe or box mix).
Fill the rest of the baking cups 2/3 full of cupcake batter. Place in the oven and bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool to room temperature before glazing and frosting.
4 ounces semisweet chocolate, finely chopped
4 tablespoons butter
1 teaspoon light corn syrup
In a saucepan, melt together the chocolate, butter, and corn syrup over medium heat and stir until completely combined. Remove from heat and allow to cool in room temperature for about 30 minutes until chocolate thickens to a spreadable consistency. Stir occasionally. (Personally, I feel my own chocolate sauce is better than this. The recipe is in my book. Also, you can dip the cupcakes in the chocolate sauce; you don’t have to spread it.)
4 egg whites
1 cup granulated sugar
In a double boiler, whisk together the egg whites and sugar until the sugar is completely dissolved and the egg whites are warm to the touch, about 3-4 minutes. Remove from the heat, transfer to a medium mixing bowl, and beat the egg whites until they form stiff, shiny peaks, about 5-8 minutes.
Using a knife or eff-set spatula, spread a thick layer of chocolate glaze on top of the cupcake, extending the chocolate to the edge of the cupcake. Let set for a few minutes.
Fill a pastry bag with the marshmallow meringue and pipe the meringue on top of the cupcake. Alternatively, you may fill a large sealable plastic bag with the meringue, snip off the corner, and pipe it on top of the cupcakes. Using a kitchen torch, lightly toast the marshmallow meringue to resemble a toasted marshmallow. Alternatively, if a kitchen torch is not available, turn the oven onto broil and place the cupcakes on a cookie sheet in the top shelf of the oven. It will only take a minute or two to get a nice toasty marshmallow look, so watch them very closely.