This recipe was most definitely NOT my own creation (You can find the original here.) I found this recipe while looking for ideas to make this creation on my own, but the recipe I had found was too perfect to not use as a guideline, only changing a few things. So, I kept nearly everything the same and just changed one or two things to be a little more convenient, like the use of miniature chocolate chips instead of chopping up all of the chocolate. And, if you prefer milk chocolate, use that, by all means. Like all recipes, make it your own! If you don't like something changeable in a recipe, like the type of chocolate, then use what you do like.
As for the "frosting", which is really more of a topping, I have made it using the vanilla and also have made it while forgetting to add the vanilla and it turns out delicious either way. It still tastes like yummy marshmallowy goodness! :-) And, while I've generally always made these in the warmer months, I think it would be a wonderful treat in the middle of winter!
2¼ c. plus 2 Tbsp. sugar
1¾ c. all-purpose flour
¾ c. plus 1 Tbsp. cocoa powder
1½ tsp. baking powder
1½ tsp. baking soda
1 tsp. salt
2 large eggs
1 c. 2% milk
½ c. vegetable oil
2 tsp. pure vanilla extract
1 c. boiling water
1½ c. graham cracker crumbs
⅓ c. unsalted butter, melted
9 oz. miniature semisweet chocolate chips
8 large egg whites
2 c. sugar
½ tsp. cream of tartar
1 tsp. pure vanilla extract, optional
For cupcakes: Preheat oven to 350°. Line 2 standard muffin tins with cupcake liners; set aside. Sift 2 cups plus 2 tablespoons sugar, flour, cocoa powder, baking powder, baking soda, and salt together into the bowl of an electric mixer. Using the paddle attachment, mix ingredients together on low speed.
In a large bowl, mix together eggs, milk, oil, and vanilla. Add to flour mixture and beat on medium speed for 30 seconds. Scrape down sides of bowl and continue mixing on medium speed for 2 minutes. Add boiling water and stir to combine; set cake batter aside. (The batter will be very watery after this last step, which is absolutely how it's supposed to look. Trust me, it will bake into a perfectly moist and delicious cupcake!)
Place graham cracker crumbs, remaining ¼ cup sugar, and melted butter in a large bowl; stir until well combined. Place 1 tablespoon graham cracker mixture into the bottom of each prepared muffin cup. Use the bottom of a small glass to pack crumbs into the bottom of each cupcake liner. Reserve the remaining graham cracker mixture for topping. Place 2 teaspoons of chocolate into each muffin cup. Transfer muffin tins to oven and bake until the edges of the graham cracker mixture is golden, about 5 minutes. Remove from oven and fill each muffin cup three-quarters full with cake batter. Sprinkle each with remaining chocolate and graham cracker mixture. Return to oven and bake, rotating pans halfway through baking, until tops are firm and a cake tester inserted in the center comes out clean, 18 to 20 minutes. Transfer muffin tins to a wire rack and let cupcakes cool in pan for 10 minutes. Remove cupcakes from pan and let cool completely.
For Marshmallow Frosting: Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes. Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined. Transfer frosting to a large pastry bag fitted with a large plain round or French tip (I like the Wilton large star tip - #2110). Pipe the frosting in a spiral motion on each cupcake. Transfer cupcakes to a baking sheet. Using a kitchen torch, lightly brown the frosting, taking care not to burn the cupcake liners. Serve immediately or store in an airtight container, up to 2 days. Makes 2 dozen cupcakes.