Finely chop the dark chocolate and place into a large bowl.
Place the heavy cream in a microwave safe bowl and microwave for 1-2 minutes or until hot to the touch but not boiling.
Pour over the chopped chocolate and let sit for about two minutes.
Using a spatula, gently mix until the chocolate is fully melted and the ganache is fully combined and smooth.
Let sit at room temperature or in the fridge until is has thickened enough to hold its shape.
If your ganache is too firm, microwave for 10 seconds to soften and then stir until ganache is the desired consistency.
Graham Cracker Cupcakes
Preheat the oven to 350°F and line a cupcake pan with cupcake liners.
Pulse the graham crackers in a food processor until you have a little more than ½ cup of crumbs.
In a small bowl, whisk together the flour, ½ cup graham cracker crumbs, baking powder, and salt. Set aside.
In a separate large bowl, whisk together the vegetable oil, sugar, and brown sugar.
Then add in the eggs and vanilla and whisk until fully incorporated.
Gently mix in half the dry ingredients. Then add in the milk and the remaining dry ingredients and mix until just combined. The batter will be thin.
Pour about ¼ cup of batter into each cupcake liner (they should be about halfway full).
Bake at 350°F for 18-22 minutes or until a cake tester comes out clean.
Remove from pan and let cool on wire rack.
Let the graham cracker cupcakes cool completely before filling and frosting.
Use a cupcake corer to remove the center of each cupcake, then fill with 1-2 teaspoons of cooled chocolate ganache.
Swiss Meringue
I recommend making the meringue right before it's time to serve the cupcakes for best results!
In the bowl of a stand mixer (make sure your bowl is heat safe - stainless steel is best), whisk the sugar and cream of tartar into the egg whites then set the bowl over a saucepan filled with about two inches of simmering water over medium heat. Do not let the bottom of the egg whites bowl touch the water.
Whisk the whites and sugar constantly until sugar is dissolved and mixture has thinned out (about 3-4 minutes). If using an instant thermometer, it should read about 160°F. You'll notice the mixture is lighter in color and increased in volume.
Place the bowl on the stand mixer fitted with the whisk attachment. Beat the egg whites on medium low speed for 2-3 minutes and gradually increase the speed until the mixture reaches soft peaks and the bowl is no longer warm to the touch. Then increase the speed to high and beat until stiff peaks form.
Pipe the meringue over the filled cupcakes. Then use a culinary blowtorch to lightly toast the meringue.
Garnish the s'mores cupcakes with squares of chocolate and graham cracker crumbs if desired!
Bonus tip: Leftover meringue and ganache, make DELICOUS s'mores with no fire necessary!
Notes
These cupcakes will last in the fridge for up to 3 days. However, they taste best when served at room temperature! I like to let them sit at room temperature for about an hour before serving.