Smores Cupcakes

We made these for a barbecue we had on Memorial Day

Crust
16 crushed graham crackers
4 T. melted butter or margarine
1 egg
1/4 c. brown sugar

Either grease 18 muffin cups or line with cupcake liners (I didn't line them and I thought it was actually better that way) and place 1 T. of the crust mixture into the bottom of each cup. Press into the bottom.

Cake
1 batch of your favorite chocolate cake recipe (mine is Ina Garten's 3-Tiered Chocolate Cake)
1 bag milk chololate chips

Distribute the cake batter among the cupcakes and bake at 350 for 18-20 minutes.

Ganache
1 bag chocolate chips (the good kind because the others have wax and other additives for structure)
1 c. heavy whipping cream
1 T. vanilla

Heat the whipping cream until small bubbles start to form. Do NOT let it come to a boil. Remove from heat and add the chocolate chips. Let the chocolate chips sit in the warm cream for at least 5 minutes. Stir vigorously to incorporate the chocolate chips. This will take a little bit of time (5 minutes or so), and will initially look like very milky chunky stuff, but it will come together nicely and will be really smooth and much thicker when it is done. Stir in the vanilla and let the ganache sit on the counter for 3 hours to thicken it up.

Assembly
While still warm, place one large marshmallow on top of each cupcake, and press down slightly. Top with ganache and one half of a graham cracker. Serve warm (if they cool down, just throw them in the microwave for 10-15 seconds). They are super excelente!