Ingredients
Method
Bake the Crust
- Preheat your oven to 350°.
- Line two cupcake tins with paper liners.
- Use a food processor to pulse the graham crackers into crumbs.
- Pour in the butter and add ¼ cup sugar.
- Continue to pulse until the crackers come together to form coarse crumbs.
- Spoon 2 tablespoons of crumbs into the bottom of the cupcake liners.
- Press down gently with the back of the spoon.
- Bake until the crumb crust is just beginning to turn brown, about 8 to 10 minutes.
Mix and Bake the Cupcakes
- Cool to room temperature.
- Whisk together the flour, 2 cups sugar, cocoa, baking soda, baking powder, and salt in a large bowl.
- Pour in the buttermilk, coffee, and vegetable oil.
- Whisk to combine.
- Whisk in the eggs and vanilla.
- Continue to whisk until the batter is smooth and shiny.
- Pour the batter on top of the graham crusts to about ¾ full.
- Bake until a tester inserted into the center of the cupcakes comes out clean, about 22 to 25 minutes.
- Cool the cupcakes to room temperature.
Whip and Toast the Frosting
- For the frosting, place the egg whites, 2 more cups granulated sugar, and cream of tartar into a bowl sitting over simmering water (double boiler).
- Whisk until the sugar dissolves and the eggs are warm, about 5 minutes.
- Pour the mixture into the bowl of an electric mixer.
- Beat the warmed egg whites, starting on low and gradually increasing the speed to high, until the frosting is shiny and peaks form, about 5 to 7 minutes.
- Reduce the speed and mix in the vanilla.
- Use an ice cream scoop to dollop a scoop of frosting on top of each cupcake.
- You can use a kitchen torch to gently brown the tips of the frosting to resemble roasted marshmallows.