Preheat the oven to 350 F

In a food processor or with a ziploc bag/rolling pin, grind 1 package of graham crackers until fine

As soon as the crackers are fine, combine with ⅓ cup melted butter and ¼ cup sugar

Mix together until it is a consistent mixture

Scoop ~2 tablespoons of the crust into a lined cupcake pan (evenly distribute between all 12)

Press the mixture down with your fingers until it forms an even, compact layer

Bake for 8 minutes and set aside to cool while you make the cake

Combine the sugar, flour, cocoa powder, baking soda, baking powder, and salt into a bowl. Stir together with a whisk until evenly combined

Add the vanilla, eggs, buttermilk, and oil and stir until combined

Once combined, add the hot coffee. Stir quickly to ensure the hot coffee is evenly distributed. The batter will be very thin

Pour the batter over the baked crust and cook for 20 minutes on 350 F or until a toothpick comes out clean

To make the ganache, add chocolate, butter, salt, and vanilla into a bowl. Set aside

In a small pan over medium heat, heat cream and sugar until hot but just before boiling

Pour the heated cream and sugar over the bowl of chocolate and stir until smooth

Set in the fridge until cooled but not hard (it should be the texture of frosting)

Once it is cooled, add it to a piping bag with a ¼” metal tip or to a ziploc and cut a ¼” inch circle out of the corner

Use a double boiler or create one using a bowl and pan. Fill the pan with ~1” warm water and place a bowl over the pan so it can heat the egg whites with the steam, but it should not touch the bottom

Add egg whites, sugar, and cream of tartar to the bowl. Place the bowl over the warm water. The pan should not touch the bottom but be heated by the steam

On low, heat the egg white mixture stirring constantly until gently warmed and the sugar is dissolved. Be very careful at this stage to not let the egg whites cook. Scrape the sides of the pan, stir constantly, and remove when sugar dissolves

Once dissolved, whip the egg whites on high until stiff peaks form. The mixture will be very glossy and thick. When you place the whisk into the eggs and pull up, it should create a peak. Once it reaches this point, add in the vanilla and transfer the mixture to a piping bag with a tip of your choice. If you do not have a piping bag and tip, use a ziploc bag and cut a ½ “ circle

Poke a hole in the center of the cupcake and pipe in the ganache filling (you can also poke a hole with a knife and use a ziploc).

Pipe on the marshmallow icing

Toasting: Serve them as is or blow torch them for a burnt look and true s’mores taste! If you don’t have a blowtorch, place them on broil in the oven for 1-2 minutes until golden on top.