Preparation Steps

• Preheat oven to 325°F and line cupcake pan with liners.
• In a small bowl, combine graham cracker crumbs, melted butter, and sugar. Mix well.
• Press about 1.5 tbsp of the graham cracker crust mixture into the bottom of each cupcake liner.
• Bake crusts for 7 minutes, then remove and set aside.
• In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt.
• Add egg, buttermilk, and vegetable oil to dry ingredients and mix until combined.
• Add vanilla to boiling water, then slowly stir into the batter. Mix well.
• Pour batter into cupcake liners, filling each a little more than halfway. Bake at 300°F for 17-19 minutes.
• Remove cupcakes from oven and let cool for 5 minutes in pan, then transfer to wire rack to cool completely.
• To make meringue frosting, combine egg whites, sugar, cream of tartar, and vanilla in a heatproof bowl.
• Place bowl over simmering water (double boiler) and whisk constantly until sugar dissolves and mixture is warm (120-140°F), about 4-6 minutes. Remove from heat.
• Using a mixer, beat on low then high speed until stiff, glossy peaks form, about 5-7 minutes.
• Pipe meringue frosting onto cupcakes, then top with chocolate sauce and graham cracker crumbs as desired.