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1
Preheat the oven to 350F Line 24 muffin tins with paper liners.
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2
In a medium bowl, combine the graham cracker crumbs, baking powder and salt; stir together and set aside.
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3
In the bowl of an electric mixer fitted with the whisk attachment, beat the egg whites on medium-high speed until soft peaks form.
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4
Transfer to a separate bowl and set aside.
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5
Replace the mixer bowl and fit with the paddle attachment.
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6
Cream together the butter and sugar and beat on medium speed until light and fluffy, about 2 minutes.
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7
Mix in the egg yolks until well combined.
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8
Stir in the vanilla extract.
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9
Add in the dry ingredients alternately with the milk on low speed, beginning and ending with the dry ingredients and mixing just until incorporated.
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10
Using a rubber spatula, fold in about a third of the egg whites to lighten the batter.
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11
Gently fold in the remaining egg whites until completely incorporated.
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12
Divide the batter evenly in tins, about 2/3 full.
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13
Bake the cupcakes for about 15 minutes or until a toothpick inserted in the center comes out clean.
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14
Allow the cakes to cool in the pans for about 5-10 minutes, then remove and let cool completely.
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15
Combine ganache ingredients (semi-sweet chocoalte, heavy cream, and confectioners sugar) in a microwave-safe bowl.
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16
Microwave on high for 20-30 seconds.
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17
Whisk together until smooth.
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18
Chill in refrigerator until ready to use.
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19
Once cupcakes are cool, cut divots into the middle of each cupcake (be sure not to cut all the way down to the bottom though).
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20
Fill with chocolate ganache.
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21
Beat butter for marshmallow buttercream until fluffy.
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22
Beat in marshmallow creme until incorporated.
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23
Add confectioner's sugar and beat until fluffy (3-5 minutes).
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24
If needed, add milk to achieve desired consistency.
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25
Frost cupcakes with buttercream and garnish with graham cracker crumbs and chocolate.
