Make graham cracker cupcakes:

1. Line cupcake tin with paper liners. Combine graham cracker crumbs, flour, baking powder, and a pinch of salt in medium bowl.
2. Beat butter and sugar in large bowl until light and fluffy, about 4 minutes. Scrape bowl and add eggs 1 at a time, beating to blend between additions. Scrape bowl and add vanilla. Add graham-cracker mixture in 3 additions, alternating with milk, beginning and ending with graham-cracker mixture.
3. Divide batter among cupcake liners.
4. Bake at 350° Fahrenheit for 17-20 minutes or until toothpick comes out clean. Transfer to wire rack to cool.

Make chocolate ganache filling

1. Place chocolate in medium bowl. Microwave on 30-second intervals until melted. Stir in heavy cream.

Stuff cupcakes with chocolate ganache

1. Push apple corer about 1 inch into top of each cupcake; remove cake, forming the hole. Fill the hole with chocolate ganache.

Make toasted marshmallow frosting:

1. Place egg whites, sugar, and cream of tartar in the heatproof bowl of an electric mixer. Set over a saucepan filled with simmering water. Whisk constantly until sugar is dissolved and whites are warm to the touch, 3 to 4 minutes.
2. Transfer bowl to electric mixer fitted with the whisk attachment, and beat, starting on low speed, gradually increasing to high, until stiff, glossy peaks form, 5 to 7 minutes. Add vanilla, and mix until combined.

Top with toasted marshmallow frosting:

1. Fill a piping bag with marshmallow frosting. Snip a 3/4-inch hole in piping bag and pipe a swirl onto each cupcake.*
2. Use a kitchen torch to “toast” the marshmallow frosting. Alternatively, you could use your broiler but you have to keep a very close eye on them as there is a very fine line between toasted and charred!
3. Garnish with a piece of Hershey’s chocolate.