Brownie S'mores

These are pretty amazing.  I did like them better the next day, but even fresh, I thought they were pretty awesome and everyone else agreed.  This was a pinterest find (my new habit).  I tripled the recipe to get 3 dozen, but I think doubling the brownie part would be best and making the filling and graham as just a single recipe is good. (Although you will still have too much graham).  I used the 1" cookie scoop not packed to put the right amount of graham crumbs in each tin.



Graham Cracker Mix:
1 1/2 c. finely ground graham cracker crumbs
1/3 c. sugar
6 Tblsp. butter, melted

Brownie Mix:
1/2 c. oil
1 c. sugar
1 tsp. vanilla
2 eggs
1/2 c. flour
1/3 c. unsweetened cocoa powder
1/4 tsp. baking powder
1/4 tsp. salt
1/2 c. chocolate chips

Filling:
1 3/4 c. sugar
3 large egg whites
1/4 tsp. cream of tartar
1/4 c. water
1 tsp. vanilla
1/2 tsp. almond extract

Chocolate coating:
2 c. chopped semisweet chocolate (12 oz.)
3 Tblsp. veg. oil

Preheat oven to 350 degrees and line 12 muffin tins with cupcake liners.  Set aside.
Prepare the graham cracker crust as follows:  Mix graham cracker crumbs, sugar, and melted butter until well blended.  Press mixture into cupcake liners.  About 1/4 " of pressed crumbs per cupcake liner. (I used the bottom of a small cup to press them in.)
Next prepare the brownie batter as follows:  In a medium bowl, ix together the oil, sugar, and vanilla.  Beat in eggs.  Combine flour, cocoa, baking powder, and salt and gradually stir into the egg mixture until well blended. Stir in chocolate chips.
Pour brownie batter on top of graham cracker crust.  Fill to slightly over 3/4 of the cupcake liner.  Bake for approximately 20-21 minutes or until a toothpick inserted in center comes out almost clean but with crumbs still sticking to it. (You want the slightly gooey.)
Transfer cupcakes to a wire rack to cool.  You can even put them in the refrigerator to chill before the next step.
Prepare the filling as follows:  In a large heatproof bowl, combine sugar, 1/4 c. water, egg whites, and cream of tartar.  Using a handheld electric mixer, beat on high speed until foamy, about 1 minute.  Set bowl, over a pan of barely simmering water.  Beat on high speed until frosting forms stiff peaks, about 12 minutes.  Remove from heat; stir in vanilla and almond extracts, and beat for 2 minutes more until filling completely thickens.  This is what makes these brownies the bomb.
Transfer filling to a large pastry bag fitted with a 1/2 inch plain pastry tip.  Pipe a GENEROUS sized spiral of filling on top of each cupcake.  Return all cupcakes to the refrigerator while preparing the chocolate coating.
Prepare the chocolate:  Combine chocolate and oil in a medium heat-proof bowl wet over a medium saucepan of barely simmering water; stir until melted and smooth.
Hold each cupcake by the wrapper and quickly dip cupcakes in the chocolate to completely coat the filling.  Allow any excess to drip off and transfer to a baking sheet again and refrigerate until set about 2 hours.