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1
For the graham cracker crust:
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In a medium-sized bowl stir together the graham cracker crumbs, sugar and butter until the crumbs are moistened. Line a standard 12 cup muffin pan with paper liners and pour a tablespoon of the graham mixture into each liner. Press down on the mixture with the bottom of a spoon to flatten and make it a solid crust then set aside.
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3
For the cupcakes:
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4
Preheat your oven to 350 F.
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5
In a small bowl heat the butter, cocoa, and coffee in a small bowl in the microwave and whisk until smooth. (Be sure to check on it often and stir. Be careful not to scorch, so do this in 30 second increments.) Set aside to cool completely.
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6
In a large bowl whisk together the brown sugar, flour, salt, baking soda and baking powder until combined, set aside.
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7
In a medium sized bowl beat together the yogurt, eggs, and vanilla until smooth. Beat in the cocoa mixture until smooth. Pour the cocoa/yogurt mixture into the dry ingredients and beat just until combined with no dry spots.
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8
Fill the already lined cupcake tin 2/3rds of the way full with the chocolate cupcake batter (I use a regular sized ice cream scoop to fill them).
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Bake for 18-22 minutes or until a toothpick inserted into a cupcake comes out clean. Set aside to cool completely.
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10
For the ganache:
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In a double boiler heat the heavy cream and chocolate chips together to make the ganache. Stir often with a wooden spoon until smooth. Remove pan from the heat and set it in the fridge until completely cooled.
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12
Use a knife to cut a hole into the top center of the cupcake and remove the center. Spoon in the chocolate ganache.
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13
For the frosting:
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14
In a medium-sized bowl beat together the butter and Fluff until smooth. Then add in the sugar, salt and vanilla and continue mixing until smooth.
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15
Frost the cupcakes, garnish with a graham cracker crumbs and a piece of Hershey's chocolate or torch them. Enjoy!
