Ingredients
For the crust:
1 1/3 cup graham crackers crumbs
5 Tablespoon sugar
5 Tablespoon unsalted butter-melted
For chocolate cupcakes:
1 cup sugar
3/4 cup plus 2 tablespoons all-purpose flour
6 tablespoons Hershey’s Cocoa powder
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup milk- room temperature
1/2 cup vegetable oil
1 large egg-lightly beaten
1 teaspoon vanilla
1/2 cup boiling water
For marshmallow filling:
2 egg whites
1/2 cup sugar
1/4 teaspoon cream of tarter
1 teaspoon vanilla
For milk chocolate ganache:
1 cup heavy whipping cream
10 oz. milk chocolate-finely chopped
1/2 Tablespoon vegetable oil
Directions
To make the crust:
Place rack in center of the oven and preheat the oven to 325 F, line cupcake tins with 16 cupcake liners and set aside.
In a small bowl, combine graham cracker crumbs, sugar and melted butter and mix well with a fork.
Press about 1 1/2 Tablespoon of the mixture into the bottom of each cupcake liners and bake 6 minutes, then set aside to cool.
To make the cupcakes:
In a large bowl combine cocoa, sugar, flour, baking powder, baking soda, and salt.
Add oil, milk, egg, and vanilla. Beat for 2 minutes with a hand-held electric mixer on medium speed, then add boiling water and beat to combine (batter will be thin). Divide batter evenly between cupcake liners over the crust (it should be 3/4 full)
Bake until a toothpick inserted into the center comes out clean, about 20-25 minutes. Set aside to cool in pan, then using a sharp knife or cupcake corer hollow out the centers of each cupcake(cut the top of each center and save for later to place it back onto the fillin).
