S'mores please! Cupcakes

Cake Ingredients 2 1/4 cup + 2 tbs sugar
1 3/4 cup all purpose flour
3/4 cup + 1 tbs cocoa powder (not Dutch processed)
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp salt
2 large eggs
1 cup whole milk
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water
1 1/2 cup graham cracker crumbs (about 20 crackers)
1/3 cup unsalted butter, melted
9 oz bittersweet chocolate, as finely chopped as you can

Preheat oven to 350, and line 2 standard muffin tins or spray with cooking spray.

Sift (or whisk together) into the bowl 2 cups plus 2 tbs sugar (reserving the remaining 1/4 cup for later), flour, cocoa powder, baking soda, baking powder, and salt.

In a separate medium bowl (or at your mixer), lightly whisk the eggs, milk, oil, and vanilla.
 Pour into the flour mixture, and mix on low until incorporated slightly and then increase the speed to medium to mix for 30 seconds. Scrape down the bowl and mix on medium for an additional 2 minutes. Pour in your boiling water. Using a spoon (not the mixer) stir to combine. The batter will be very runny. (For firmer cupcake, skip the boiling water and add the oil last)
In another medium bowl, stir together the graham cracker crumbs, 1/4 cup of sugar, and melted butter.
Spoon 2 tbs of graham cracker mixture into each muffin cup (there will be some leftover). Using a piece of parchment paper, firmly press the graham cracker into the bottom of the muffin cup, creating a crust. Sprinkle evenly 2 generous tsp of finely chopped chocolate (or morsels of chocolate) on top of the crust.  Fill cups 3/4 of the way full. Sprinkle the remaining chopped chocolate and then graham cracker mixture over the top of the batter.
Bake one tin at a time for 17-20 minutes, or until the tops are set and a toothpick inserted into the center comes out with a few crumbs attached.  Let the cupcakes cool in the pan for 10 minutes before transferring to a wire rack to cool completely, at least an hour.

Cupcake glaze
Melt 2/4 cup morsels and/or 6 oz chocolate bar with half a can of sweetened condensed milk. Stir constantly over medium heat until chocolate is melted and mixture is a dark consistency.

Lightly glaze cooled cupcakes. Chocolate will cool and "harden" within a minute or two. Frosting goes on top of the glaze after it is hardened.

Marshmallow "frosting"

• 5 large egg whites
• 1 1/2 cup sugar

1. Combine egg whites and sugar in a bowl placed over simmering water. Whisk constantly until sugar is dissolved.
2. Transfer mixture to stand mixer bowl, with a whisk attachment and beat on medium high speed until mixture cools and doubles in volume and forms stiff peaks; about 10 minutes.

Lightly dust with crumbled graham crackers and/or chocolate. 

Recipe adapted from Rocheli and Baker's Royale.