|graham||cracker crumb 1 1/2 cups|
|granulated||sugar 2 tablespoons|
|semisweet chocolate||4 ounces chopped|
|light corn syrup||1 teaspoon|
|granulated sugar||1 cup|
In a large bowl, stir together graham cracker crumbs, sugar, and melted butter until evenly Preheat oven to 350 degrees F (180 degrees C). Line a cupcake pan with baking cups.
In a large bowl, stir together graham cracker crumbs, sugar, and melted butter until evenly coated. Place a tablespoon sized scoop of the mixture in the bottom of each baking cup. Using a glass or bottle the size of the base of the cupcake, press down the graham cracker crumbs until they form a solid crust.
In a saucepan, melt together the chocolate, butter, and corn syrup over medium heat and stir until completely combined. Remove from heat and allow to cool in room B:temperature for about 30 minutes until chocolate thickens to a spreadable consistency. Stir occasionally.
C:In a double boiler, whisk together the egg whites and sugar until the sugar is completely dissolved and the egg whites are warm to the touch, about 3-4 minutes. Remove from the heat, transfer to a medium mixing bowl, and beat the egg whites until they form stiff, shiny peaks, about 5-8 minutes.
Using a knife or off-set spatula, spread a thick layer of chocolate glaze on top of the cupcake, extending the chocolate to the edge of the cupcake. Let set for a few minutes.
Fill a pastry bag with the marshmallow meringue and pipe the meringue on top of the cupcake. Alternatively, you may fill a large sealable plastic bag with the meringue, snip off the corner, and pipe it on top of the cupcakes. Using a kitchen torch, lightly toast the marshmallow meringue to resemble a toasted marshmallow