-
1
TO MAKE THE GRAHAM CRACKER BASE: In a bowl, stir together the crumbs, the 1 cup melted butter, and the 1/4 teaspoon salt.
-
2
Set aside.
-
3
TO MAKE THE CUPCAKES: Preheat the oven to 350F.
-
4
Line Texas or standard-size cupcake tins with paper cupcake liners.
-
5
For the crust, press the graham cracker base into the bottom of each well: about 3 tablespoons for a Texas-size cupcake; about 2 tablespoons for a standard-size.
-
6
Melt the 1 cup butter in a large saucepan over medium-low heat.
-
7
Add the cocoa and whisk until smooth.
-
8
Add the coffee and whisk until smooth.
-
9
Add the 2 cups sugar, eggs, buttermilk, and vanilla to the warm cocoa mixture.
-
10
Whisk until smooth.
-
11
Add the flour, baking soda, and 1/4 teaspoon salt and whisk until incorporated.
-
12
Stir in the chocolate chips.
-
13
Evenly divide the batter to fill each cup almost to the top of the muffin papers.
-
14
Bake until a toothpick inserted into the center comes out clean and the cupcakes feel firm when lightly pressed in their center, 20 to 25 minutes.
-
15
Cool for 10 minutes and invert onto wire cooling racks.
-
16
Cool for at least 30 minutes before decorating.
-
17
TO MAKE THE MARSHMALLOW TOPPING: Set a large, perfectly clean metal bowl over a pot filled with 2 inches of lightly simmering water.
-
18
Add the egg whites and the 1 1/2 cups sugar and heat, whisking constantly, until the sugar melts and there are no visible sugar grains in the meringue.
-
19
(Rub a little bit of meringue between your fingers to make sure all the sugar has melted.)
-
20
Remove the meringue from the heat and beat it with an electric mixer fitted with the whisk attachment on high speed until the meringue is stiff and shiny, about 5 minutes.
-
21
TO ASSEMBLE TO CUPCAKES: Spoon the marshmallow topping into a pastry bag fitted with an open star tip.
-
22
Pipe the topping onto each cupcake in a circular motion, starting at the outside edge of the cupcake and working toward the center.
-
23
I like to pipe it on generously so that it comes to a peak in the center that is 2 to 2 1/2 inches high.
-
24
Or pile the topping on top of the cupcakes.
-
25
Style it with your fingers by plucking at it to tease it into jagged spikes, or shape it with a spoon.
-
26
Using a kitchen torch, brown the marshmallow by moving the flame slowly around the topping (avoiding the cupcake papers) until it is evenly golden brown.
-
27
Alternatively, you can brown the topping under a broiler: Set the cupcakes on a baking sheet on the middle rack of the oven and broil until the meringue topping turns golden brown, about 1 minute.
-
28
Watch the cupcakes closely, as they can go from browned to burnt in seconds.
-
29
Serve the same day you make them.
-
30
The cupcakes can be made in advance, but not frosted, and frozen for up to 2 weeks.
-
31
Defrost them completely before finishing with the marshmallow topping.
-
32
With topping, they will keep for about 2 days uncovered in the refrigerator.
