Line a 24 count muffin tin with cupcake liners - I used the tin foil ones because they reminded me of roasting s'mores outside!
Measure out your pre-purchased graham cracker crumbs or blend your own (I love using my Magic Bullet for this step)!
Combine the graham cracker crumbs with the melted butter and sugar - make sure all crumbs are coated evenly
Measure out 1 tablespoon of crumbs and place in each liner, pressing down firmly to make a crust. Place in preheated 350* oven for 5 minutes, remove, and set aside
Prepare your favorite chocolate cake recipe! *Flavor tip- add 1 tablespoon of instant espresso powder to your batter to enhance the chocolate flavor!
Pour batter into cupcake liners (I use an ice cream scoop to ensure uniform cupcakes) and place in preheated oven on middle rack and bake according to your cake's directions
Remove from oven, let cool in pans for 10 minutes, then remove and let cool COMPLETELY on racks - it's important that they are cool before icing!
Prepare frosting! Whisk egg whites, sugar, and cream of tartar in large bowl and place over simmering double boiler and whisk for 6 minutes non-stop or until sugar is completely dissolved
Remove from heat and beat on low with hand mixer for 1 minute, then increase speed to high and beat until stiff peaks form - this can take anywhere between 5 and 15 minutes
Test frosting by stopping beaters and removing them from the bowl - if the frosting stands up, it's done! Scoop frosting into piping bag (I like a round tip) or a ziplock bag with the corner cut off
Pipe frosting onto cooled cupcakes in a pretty design and decorate with a graham cracker piece and a chocolate square! Enjoy! :)
(I LOVE my cake/cupcake carrier and wanted to share it with you! It's by Progressive and is very durable - I wholeheartedly recommend it if you're like me and deliver cupcakes wherever you go!) :)