For the Chocolate Cupcakes

• Preheat the oven to 350 and line 2 cupcake pans with 22 cupcake liners.
• Separate 22 graham flavored Oreos and place the cookie only side (not the side with the cream filling) into the bottom of the cupcake liners.
• In the bowl of your stand mixer with the paddle attachment, cream the butter and sugar until well incorporated, about 3 minutes. Scrape down the bottom and sides of the bowl to make sure all of the butter is getting mixed in.
• Add the eggs and vanilla and mix an additional 2 minutes, or until light and fluffy.
• In a separate bowl, whisk the flour, cocoa powder, salt, and baking soda. Alternate adding the dry ingredients and the buttermilk in 3 total additions. So add half the dry ingredients, then all of the buttermilk, then the other half of the dry ingredients. Don’t over mix.
• Use a large cookie scoop (or a spoon) to fill the prepared cupcake liners 3/4 of the way full. Bake at 350 for 20-22 minutes, or until a toothpick comes out mostly clean with a few moist crumbs attached. Let the cupcakes cool while you prepare the marshmallow frosting.

For the Marshmallow Frosting

• Add the sugar and water to a small saucepan and begin to heat it over medium heat. Stir until the sugar dissolves, then just keep an eye on the temperature and swirl the pan around occasionally.
• Meanwhile, begin to whip the egg whites with the cream or tartar in your stand mixer with the whisk attachment. You want the sugar syrup reach 240 degrees F at the same time that the egg whites are whipped to soft peaks. So, feel free to adjust the speed of your mixer or the temperature of your stove in order to nail the timing.
• Once the egg whits are frothy and at a soft peak stage and the sugar syrup is at 240 degrees F, turn the mixer to medium speed and slowly and carefully drizzle the syrup into the egg whites. Once the syrup is all in the mixer, turn the speed up to medium high and whip until stiff peaks and glossy, about 7-8 minutes. Towards the end of whipping, add in the vanilla bean paste. 

For the Witch Hats

• Separate more graham Oreos (or scrape the cream filling off of the ones you’ve already separated) and place them on a cookie sheet. You’ll need 22 total for the cupcakes, but I suggest making a couple extra just incase one breaks or you drop it or your toddler wants to eat one. I made 25 total.
• Take about 1 C of the marshmallow meringue and place it in a piping bag with a small round tip. Pipe it onto the center or each Oreo creating the witch hat shape. Place them into the freezer for at least 30 minutes for the meringue to set up. This will help ensure it doesn’t melt when you coat it in chocolate.
• About 10 minutes before you take the witch hats out of the freezer, melt the chocolate and coconut oil until completely smooth. Do this in the microwave in 20 seconds increments, stirring in between. Once the chocolate is completely melted, let it cool for 10 minutes before pouring onto the meringue.
• When ready to coat, place the witch hats onto a cooling rack on top of a parchment (or paper towel) lined cookie sheet. This will allow for easy clean up! Use a spoon to pour the melted chocolate evenly over the meringue and Oreo. You could also pour the melted chocolate into a piping bag and snip a small hole then drizzle over the witch hats! Add star sprinkles while the chocolate is still melty, then pop them into the fridge for 10-15 minutes to set.

To assemble

• Place the remaining marshmallow frosting in a piping bag with the tip of your choice. I used a Wilton 8B.
• Pipe the frosting onto the cupcakes, then torch with a kitchen torch.
• Top each cupcake with a witch hat and a sprinkle or crushed graham crackers or crushed graham Oreos.
• Serve immediately, or keep in the fridge for up to 3 days. When ready to serve, let them come to room temperature for 30 minutes.