10 tablespoons butter
1 3/4 cups semi-sweet chocolate chips
1/4 cup sugar
1 teaspoon vanilla
Preheat oven to 325 degrees. Line muffin tin with cupcake wrappers
Melt butter and chocolate in saucepan over low heat until smooth.
Beat eggs, sugar and vanilla in large bowl with an electric mixer on high speed until thick and pale yellow (about 3 minutes). Pour chocolate mixture into egg mixture and stir until combined.
Pour chocolate batter into prepared muffin tins until quite full (almost to the top of each tin). Bake for 14 minutes. Let cool.
Fill pastry bag fitted with large tip with marshmallow frosting. Pipe a generous amount of marshmallow onto each cupcake. Stick one graham cracker stick and two pocky sticks through the frosting and into the cupcake. Using a culinary torch, carefully brown the marshmallow quickly and evenly, being careful not to catch fire (the sugar burns easily!). This step can also be done under the broiler Ã¢â‚¬â€ but don't put the graham cracker sticks or pocky sticks in the cupcakes until after they come out of the broiler.