Graham Cracker Crust:

Preheat the oven to 350°F.

In a food processor or using a Ziploc bag and rolling pin, crush 1 package of graham crackers until finely ground.

Once the crackers are crushed, mix them with ⅓ cup melted butter and ¼ cup sugar. Stir until the mixture is uniform.

Scoop about 2 tablespoons of the crust mixture into each cupcake liner (evenly distribute between all 12).

Press the mixture down with your fingers to form an even, compact layer.

Bake for 8 minutes, then set aside to cool while preparing the cake.

Cupcakes:

In a bowl, combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt. Whisk together until evenly mixed.

Add the vanilla, eggs, buttermilk, and oil. Stir until well combined.

Once the mixture is smooth, pour in the hot coffee and stir quickly to ensure it’s evenly distributed. The batter will be very thin.

Pour the batter over the baked graham cracker crust. Bake at 350°F for 20 minutes or until a toothpick comes out clean.

Ganache:

To make the ganache, combine the chopped chocolate, butter, salt, and vanilla in a bowl. Set aside.

In a small pan over medium heat, heat the cream and sugar until hot but just before it begins to boil.

Pour the heated cream and sugar mixture over the chocolate and stir until smooth.

Place the ganache in the fridge until it cools but is not hard—its consistency should be like frosting.

Once cooled, transfer the ganache to a piping bag with a ¼” metal tip or to a Ziploc bag and cut a ¼” hole in the corner.

Marshmallow Frosting:

Create a double boiler by filling a pan with about 1” of warm water and placing a bowl over it, ensuring the bowl doesn't touch the bottom.

Add the egg whites, sugar, and cream of tartar to the bowl. Place the bowl over the warm water, ensuring it heats with steam, but does not touch the water.

On low heat, stir the mixture constantly until it is gently warmed and the sugar is fully dissolved. Be careful not to let the egg whites cook. Scrape the sides of the bowl and continue stirring. Once the sugar is dissolved, remove the bowl from the heat.

Whip the egg whites on high speed until stiff peaks form. The mixture should be glossy and thick, and when you pull the whisk out, it should form a peak.

Once stiff peaks form, add the vanilla and transfer the frosting to a piping bag with your desired tip. If you don’t have a piping bag and tip, you can use a Ziploc bag with a ½” hole cut in the corner.

To Assemble the S’mores Cupcakes:

Use a cupcake corer or knife to poke a hole in the center of each cupcake. Pipe the ganache filling into the hole (you can also use a Ziploc bag if needed).

Pipe the marshmallow frosting on top of the cupcakes.

For a toasted effect, use a blowtorch to lightly toast the marshmallow frosting for a burnt look and true s’mores taste. If you don’t have a blowtorch, place the cupcakes under the broiler in the oven for 1-2 minutes until golden brown on top.