Ingredients

1 cup graham cracker crumbs

4 tablespoons melted butter

4 tablespoons sugar

1/8 teaspoon salt

3/4 cup all-purpose flour

1/2 cup unsweetened cocoa powder

1 teaspoon espresso powder

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 large eggs (room temperature)

1/4 cup sugar

1/2 cup brown sugar

1/3 cup neutral oil (such as grapeseed)

2 teaspoons vanilla

1/2 cup buttermilk

14 ounces chocolate (about three 4.65-ounce bars)

1/2 cup heavy cream

4 large egg whites

3/4 cup sugar

1/4 cup corn syrup

1/2 teaspoon cream of tartar

1 teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 350ºF (177ºC). Line a 12-cup muffin pan with liners and lightly coat them with nonstick spray.

Step 2: Make the graham cracker crust by mixing 1 cup graham cracker crumbs, 4 tablespoons sugar, 4 tablespoons melted butter, and 1/8 teaspoon salt until the mixture resembles wet sand. Press about two tablespoons into each muffin liner, bake for 5–6 minutes until lightly browned, then let cool.

Step 3: In a medium bowl, sift together the flour, cocoa powder, espresso powder, baking powder, baking soda, and salt.

Step 4: In another bowl, whisk eggs, 1/4 cup sugar, brown sugar, oil, vanilla, and buttermilk until combined.

Step 5: Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix; the batter will be thin.

Step 6: Divide the batter evenly over the graham cracker crusts in the muffin pan, filling each about 1/2 inch from the top. Bake for 16–18 minutes until a toothpick inserted comes out clean. Allow cupcakes to cool completely.

Step 7: Prepare the chocolate ganache by bringing heavy cream to a boil, then removing from heat and adding chopped chocolate. Let sit for 2 minutes before stirring smooth. Chill in the refrigerator for at least 2 hours until firm.

Step 8: For the marshmallow frosting, combine egg whites, sugar, and corn syrup in a heatproof bowl placed over simmering water. Whisk until sugar dissolves and temperature reaches 110ºF (43ºC). Transfer to a stand mixer and whip with cream of tartar and vanilla on high speed until glossy and fluffy, about 7 minutes.

Step 9: Core out the center of each cooled cupcake halfway down. Fill the cavity with the chilled ganache and replace the removed cake piece to cover the filling.

Step 10: Pipe or spoon the marshmallow frosting atop each cupcake and lightly toast with a kitchen torch. Drizzle reserved ganache over the frosting and sprinkle with additional graham cracker crumbs if desired.

Tips & Variations

Use a small offset spatula or piping bag for neat frosting application and a sharper look.

Espresso powder enhances the chocolate flavor but can be omitted if unavailable.

Substitute regular sugar with coconut sugar for a deeper caramel note.

For a quicker frosting, toast mini marshmallows on top instead of making marshmallow cream.

FAQs

Can I make these cupcakes ahead of time?

Yes, you can prepare the cupcakes and ganache in advance. Assemble and frost the cupcakes the same day you plan to serve for the best texture.

What can I use instead of buttermilk?

If you don’t have buttermilk, mix 1/2 cup milk with 1 teaspoon vinegar or lemon juice and let it sit for 5 minutes as a substitute.

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