Toasted S'mores Cupcakes

Preheat oven to 350° F. Line a cupcake pan with 12 cupcake liners.
In a small bowl or a glass liquid measuring cup, stir together chocolate chips, cocoa powder, and boiling water until the cocoa powder is dissolved. Set aside to cool slightly.
In a mixing bowl, combine all-purpose flour, granulated sugar, baking soda, and salt. Whisk to combine.
Mix the chocolate mixture again to ensure that the chocolate chips are melted. Pour the chocolate mixture into the dry ingredients and whisk gently until just combined.
Add vegetable oil, eggs, and vanilla extract. Whisk until fully combined.
Add a spoonful of graham cracker crunch to the bottom of the cupcake liner.
Fill cupcake liners with the chocolate cupcake batter to ¾ full. Use a large cookie scoop for even cupcakes.
Sprinkle the remaining graham cracker crumbs evenly over the batter.
Bake for 20 minutes or until the tops of the cupcakes bounce back slightly when touched.
Remove from the oven and cool in the pan for 5 minutes. Remove the cupcakes from the pan and cool completely.

In a double boiler, combine egg whites, granulated sugar, and cream of tartar. Whisk constantly over medium heat until the sugar is dissolved. A great way to determine if the sugar is dissolved is rubbing the mixture between your fingers. When you don't feel sugar granules, the mixture is ready.
Using a stand mixer fitted with a whisk attachment or electric hand mixer, whip the egg whites on medium speed until foamy.
Add vanilla extract. Whip the egg whites until stiff peaks form. A great way to test is to dip a spoon into the meringue and lift it up. If the meringue holds it's shape and curls over slightly, it is ready.
Spoon the meringue into a disposable pastry bag fitted with the piping tip of your choice. For these cupcakes, I used a Wilton 1M tip.

In a microwave safe bowl, combine chocolate chips and heavy cream.
Microwave for 30 seconds. Remove from microwave and stir.
Microwave on 15 second intervals, stirring in between until the chocolate is melted and smooth.
Spoon the chocolate ganache into a piping bag or squeeze bottle.

Fill a piping bag fitted with an Ateco 869 piping tip (or other piping tip) with the marshmallow frosting. Pipe a generous swirl of the frosting on top of the cooled cupcakes.
Using a kitchen torch, gently toast the marshmallow meringue frosting until it is lightly browned. Keep the torch moving to prevent burning.
Drizzle chocolate ganache over the toasted marshmallow frosting. Add a graham cracker to the top of each cupcake, if desired.

Toasted s'mores cupcakes can be stored in an airtight container in the refrigerator for about 2 to 3 days.

Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.